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o¢a41" SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sogov.org/ehd v�ca FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: -IW, Y Date: / ) p 2 Address: I S So UJ LID City: 01 Zip Code: _ OwnerlOperator: 1,�� Telephone: Program Element: Z Program Record: O - 2 St 4 4 1 Inspection Type: 6180 Posted 2Yes ❑ Remit Posted -9-Yes ❑ P Re -Inspection on or After: _• IN = In Compliance NIO = 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 m^,:< H:, Demonstration of Knowledge r,,.r cu, cos Supervision or, 11 Demonsha6on of knowledgefood crick certificate 24. Person In Charge is presentand performs duties Employee Health and Hygiene 'Personal Cleanliness 72. Communicable disease', repo;ling. restrictions & exclusions 25. Personal cleanhnese and hair restraints General Food Safety. Requirements t3. No discharge from eyes, nose, or mouth; no open wounds a. Proper eating, tasting, drinking, or tobacco use L. _ 26. Approved thawing methods used Preventing Contamination. by, Hands 5 Hands clean and properly washed. proper glove use 27. 28. Food protected from contamination during storage Washing fruits and vegetables before use JC. Handwashing facilities supplied and accessible 29, Toxic substances properly identified, stored, and used Time and Temperature Relationship _ Food 5torage/Display78etvice` 17. Proper hot and cold holding temperatures 30. Food storagefood 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 properly labeled and honestly presented 10. Proper cooking time and temperatures '� :. Equipment/ Utensils 1: Linens 11 Proper reheating procedures for hot holding Protection From Contamination ,.,: ,;... 33. 34. Nonfood contact surfaces clean Warewashing facilities maintained; test strips available 12. No re service of returried food 35. Equipment/utensils approved; installed; dean; good repair I13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. F000 contact surface deaned and saniised warewashing p'ocedrres 1 37. Vending machines maintained Food From Approved Source 8. Approved and sufficient ventilation and lighting _ d15. Food obtained from approved source 39, Thermometers provided. accurate, and easily visible 16. Compliance with shell stock regulations; lags/display 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures Plumbing maintained. proper back flow prevention 18. Compliance with IIACCP plan or variance conditions Consumer Advisory 42. 43. Garbage and refuse properly disposed Toilet facilities clean, supplied, and maintained 19. Advoory provided for raw Of undercooked food (. 4. Premises; personal/cleaning Items'. vermin -proofing Highly Susceptible Populations Permanent Food Facilities X20. Prohibited foods not offered at high risk facilities 45. 1 loons_ walls and ceiling are maintained and kept clean Water 1 Hot Water +c. No living or sl eying oua9ec incds facddy �21. Hat and cold potable v =ter available. Compliance and Enforcement Liquid Waste Disposal Signs posted. last inspection report available 12 Sowage wastewater properly disposed. toile: facility useable 48. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 123. No rodents, insects birds or animals inside facility 50. Impoundment 1. Permit Suspension Received BylTitle:20 L / EH Specialist: 5 g� Phone: pS Z Page 1 of EHD 16-23 (1st pg) V9112 FOOD PROGRAM OR