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SAN JOAQUIN COUNTY a ' ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 cq.. ro Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.s'gov.org/ehd �rFOR� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: �,ZS . Date: _ -Z ddress: - 1 © 1 & City: rc\c. Zip Code: q 52 Owner/Operator: vel Telephone: J Program Element: Program Record: 'S Inspection Type: 1.1 SB180 Posted ❑Yes ❑ Hermit Posted ❑Yes ❑P Re-Inspection on or After: IN=In Compliance N/O=Not Observed N/A=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. Malor violations pose a threat to public health and must be corrected immediatel . Non-com liance may warrant closure of the food facilit �u yro wa Demonstration of Knowledge snag- otlr cus " Supervisions uo, it Demonstration of knowledge food safety certificate 24 Person In,Charge Is present and performs duties Employee Health and Hygiene " ;nliness Communicable disease,reporting restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds •' - ."Requirem `. Proper eating.tasting.drinking,or tobacco use 1, 6. Approved thawing methods used „ Preventing Contamination by Hands 7. Food protected from contamination during storage Hands clean and properly washed:proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible X 9. Toxic substances properly identified,stored,and used elationsfi _ Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 0. Proper cooking time and temperatures (tens 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean ` MipP 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipment/utensils 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 sanitized/warewasnmg procedures X 7. Vending machines maintained 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 o. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations - _._, Conformance With ApprcJJFedures 1 Plumbing maintained;proper back Flow prevention 18. Compliance with HACCP plan or vai lance conditions 2. Garbage and refuse properly disposed .Consumer Advisory 43. Toilet facilities clean,supplied,and maintained ' Iro. Advisory provided for raw or undercooked food 44. Premises:personalideaning'items:vermin-proofing Highly Susceptible Populations Permanent Food Facilities _ 20 Prohibiter+.foods not offered at high risk facilities 5. Floors.walls and ceiling are maintained and kept clean Water/Hot Water 4G. No living or sleeping quarters inside facility ' 21. Hitt and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available LY * wastewater propehydisposed toilet faaMyuscabla 8. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit ts,insects. birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: e 11J 4eJA�C EH Specialist: N I Pho e: 2-t)ck- �0 I10--302-'K , 30z Page 1 of EHO 1623(1st pg) 419112 FOOD PROGRAM OR 5