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SAN JOAQUIN COUNTY ? ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �4craeRr;P Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility:Zbl`� Date: I -�-7 -'Z6 Address: ` r' \ lJ I l,.,AJ 1 I , C L JT City: _T �Lt ._ Zip Code: 9 gis3-=f b Owner/Operator. Telephone: Program Element: Program Record: 5 Inspection Type: 8180 Posted O Yes ❑ permit Posted ❑ Yes LIP 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. Ma1or violations pose a threat to Public health and must be corrected immediateI Non-com fiance ma warrant closure of the food facility - - INbn•o H, Demonstration of Knowledge .use oor, ous Supervision -- " ' •' It nemonstration of knowledge. food safety certificate :i 24. Person In Charge Is present and performs duties Employee Health and Hy9t,"Personal Communicable disease-. reporting. restrictions &exclusions 3. No discharge from eyes, nose, or mouth; no open wounds Cleanliness "cleanliness 25. Personal and hair restraints General Food Safety Requirements 41 Proper eating, tastingdrinkingor tobacco use 6. Approved thawing methods used Preventing Contamination by_Han 7. 8. Food protected from contamination during storage Washing fruits and vegetables before use 15. Hands clean and properly washetl proper glove use Handwashing facilities supplied and accessible " Time and Temperature Rela r 7. Proper hot and cold holding temperatures 9. 30. Toxic substances properly identified, stored, and used a/bisplayiservfc_ 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 3. Food properly labeled and honestly presented - EquiQmeM I Utensils /Lnens ; Nonfood contact surfaces clean 10. Proper cooking time and temperatures '� 11. Proper reheating procedures for hot holding Protection From Contamination . Warewashing facilities maintained; test strips available 12. No re -service of returned food 5. EquipmenUutensils 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/warewashing procedures 37. 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; tagsidisplay 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations �Ca_ ante With Approved Procedures Physical Facilities 1 Plumhing maintained. proper back flow pr_vention 118. Compliance with HACCP plan or variance conditions l 2. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained 19_ Advisory provided for raw or undercooked food 44. Premises'. personal/cleaning items. vermin -proofing Highly Susceptible Populations Permanent Food Facilities 20 Prohibited foods not offered at high risk facilities 45. Floorswalls and ceiling are maintained and kept clean Water l Hot Water 46. No living or sleeping quanes inside facility '21 Hot and cold potable water available., Compliance and Enforcement Liquid Waste Disposal 47, Signs posted: last inspection report available ,P2. Sewage/wastewater properly disposed toilet facility useable 48_ Compliance with plan review requirements - Vermin 49. Facility operating with a valid health permit ' 2i. No rodents, insects. birds or animals inside facility 50. Impoundment 51, Permit Suspension Received By/Title: VJ EH Special1 _ Phone: f_ 1_ _ �7� Page t of EHD 1623 (1st pg) 419112 FOOD PROGRAM OIR 11-5