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SAN JOAQUIN COUNTY �0 .CAG ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.si-gov.org/ehd cicdM1a FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: 1i 3 Address: �.Z C l Iqi �lGt-chn, j f- City: ., .,. '. 1 Zip Code: Owner/Operator: -ENL-1c� ^vC. n u i-� Telephone: Program Element: Pro am Record: Px5a O - 2- -3 Inspection Type: SB180 Posted 0 Yes 0 Rermit Posted []Yes 0 f 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. Ma"or violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility .r, u.0 wa Demonstration of KnowledgeM:.a hT cus Supervision -cv 1 Demonstration of knowledge. food safely 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 Ca food Safety Requvements Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used on by. Hands 27. Food protected from contamination during storage Hands clean and properly washed; proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified, stored, and used 7. Proper hot and cold holding temperatures - 30. ` FoodStorage7l isplaylService ' Food storage; food storage containers labeled B. Proper use of time as a public health control 31 Customer self-service food protected; individual utensils provided 9. Proper cooling methods 32. 33. Food properly labeled and honestly presented Equipment I Utensils If Nonfood contact surfaces clean 10. Proper cooking time and temperatures 11 Proper reheating procedures for hot holding Protection From Contamination _ 34. Warewashing facilities maintained; test strips available x 12. No re -service of returned food 35. EquipmenUutensils approved; installed; dean; good repair 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and sanitized q pro�edures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. Thermometers provided. accurate, and easily visible _ 16. Compliance with shell stock regulations; tags/display 0. Proper use and storage of wiping cloths Physical Facilities 17. Compliance with Gulf oyster regulations _ Conformance With Approved Procedures 41. Plumbing maintained. proper back Bow prevention �18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained �Ici Advisory provided for raw o; undercooked food 44. Premises- personal/cleaning Items; vermin -proofing Highly Susceptible Populations ; 20. Prohibited foods not offered at high risk facilities j 5. Perma_iaent Food F,ili s Floors, walls and ceiling are maintained and kept clean I - -Water / Hot Water 43. No living or steeping quarters inside facility 21. Hot and cold potable water available. Compliance and Enforcement - - Liquid Waste Disposal 47. Signs posted:. last inspection report available 122. Sewagetwa stewate r properly disposedtoilet facility useable 48. Compliance with plan review requirements - Vermin 49. Facility operating with a valid health permit ;23 No done insects birdz o; animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: , e_)_'L6) U 1 Ph e: h,oq 16 's 2 -Page 1 of EHD 1623 (1st pg) 419/12 FOOD PROGRAM OIR