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V oP4p'" SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT «, 1868 East Hazelton Avenue, Stockton, CA 95205-6232 a4 . iP Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.orglehd �rKOR� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: M Z-1- Date: I- S- Z Address: 22�i ��- City: 1 _ 11 _ Zip Code: q53 1 _; Owner/Operator: - (-\ h Telephone: Program Element: Program Record: ZS Inspection Type: SB180 Posted ❑ Yes ❑ Rermit Posted ❑ Yes 111, 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 violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure o/ the food facility w rMa"or rvVo n�, Demonstration of Knowledge , Supervision �1. Demonstration of knowledgerood safety certificate 24. Person In Charge Is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease; reporting_ restrictions & exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements Proper eating. tasting. drinking, or tobacco use fi. Approved thawing methods used Preventing Contamination by Hands 7. Food protected from contamination during storage ',5. Hands clean and properly washed. proper glove use B. Washing fruits and vegetables before use 5. Ha ndwashing facilities supplied and accessible Time and Temperature Relationshi 7. Proper hot and cold holding temperatures 9. 0. Toxic substances properly identified, Stored, and used Food storage; food storage containers labeled Proper use of time as a public health control Proper cooling methods 1. Customer self-service food protected; individual utensils provided 2. 3. Food propedy labeled and honeb'Ny ptet3Em[ed Nonfood contact surfaces clean 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding ,Protection From Contaminahon " Warewashing facilities maintained; test strips available 12. No re serwce of returned food 5. EquipmenVutenslis approved; installed; dean; good repair 13. Food free from contamination and adulteration 6. Equipment, utensils and linens: storage and use 14 Food contact surface cleaned and sano.ized� ,are,as-ing procedures 7. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided, accurate, and easily visible 16. Compliance with shell stock regulations; tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintainedproper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 3. Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercooked food 4_ Premises. personal/cleaning items: vermin -proofing Highly Susceptible Populations =-Perm rent Eoo4fc,litiga 0. Prohibited foods not offered at high risk facilities 45. _ Floors, walls and ceiling are maintained and kept clean Water / Hot Water 46. No living or sleeping quarters inside facility and cold potable water available. x. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted: last inspection report available k2. Sewagetwastewatei for disposedtoilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health pernit j 3. No rodentsinsects, birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone: 2-�Y�-b I �_ 3�5 Page 1 of EHD 1623 (lst pi 419/12 FOOD PROGRAM OR S