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-A o.�AgIN• c r w' y< ..,esti F dfii+`p . SAN aJOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sioov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: z Z�. Date: S City: Address: , , 2- kA Zip Code: Owner/Operator Telephone: Program Element:❑YeProgram Record: c.) Inspection Type: 8180 Posted s ❑ Rermit Posted ❑ Yes [It Re•inspection on or After: IN = In Compliance N/O = Not Observed NIA = Not Applicable COS = Corrected on-site MAJ = Major Violation OUT = Not in Compliance See reverse side for code sections and general requirements that correspond to each violation listed below. Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility gym: Jal wg Demonstration of Knowledge Supervision oir. 1 Demonstration of knowledge. food safety certificate ti. 24- Person In Charge is present and performs duties Employee Health and Hygiene - - Personal Cleanliness - - Communicable disease. reporting. restrictions & exclusionsAGene 25. Personal cleanihness and hair restraints No discharge from eyes, nose, or mouth; no open wounds 26 rallt g, Requirements Approved thawing methods used Proper eating. tasting, drinking, or tobacco use reventing Contamination by Hands 27. Food protected from contamination during storage Hands clean and properly washedproper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible ture Relationship Proper hot and cold holding temperatures 29. Toxic substances properly identified, stored, and used Food StoragelDisplayiwier3 30. Food storage; food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected, individual utensils provided Proper cooling methods 32. Food property labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 12. No re -service of returned food 4. 35. Warewashing facilities maintained; test strips available Equipmentlutensils approved; installed; dean; good repair 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. rood contact schace cleaned and sanitizedrwarewashing procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting rood obtained from approved source 39. Thermometers provided, accurate, antl easily visible Compliance with shell stock regulations; tags/display 0. Proper use and storage of wiping cloths Physical FactilUes 416. Compliance with Gulf oyster regulations _ Conformance With ApprovedProcedures 1 Plumbing maintained; proper back flow prevention Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained -'` 1119. Advisory provided for raw or undercooked food 44. Premises: personal/cleaning items: vermin -proofing - Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high Fisk facilities 45- Floors, walls and ceiling are maintained and kept clean Water/ Hot Water 46. No living or sleeping quarters inside facility r21 Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted. last inspection report available l22 Sewage/wastewa ter properly disposed, toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit i'- 3. No rodents. insects. birds or animals inside facility 50. Impoundment 51, Permit Suspension Received By/Title: n4&7 "2i tr D_� EH Speciali l „ _ ,., Phone:2 _ 1 Page, of Eel) 16-23 list pg) 419/12 FOOD PROGRAM OR 15