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SAN JOAQUIN COUNTY 2r " ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • cq., ffi ;4 Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd �rFOR� FOOD PROGRAM OFFICIAL INSPECTION REPORT O Name of Facility: Ni9b f e lL >6 5 Date: I ddress: 1/ 7 City: Zip Code: - Owner/Operator: Telephone: Program Element: 16 /13 Program Record: Orb Inspection Type: 7Z71 15 k7 P_ B180 Posted 0 Yes 0 Rermit Posted 0 Yes U 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. Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facilit In a* KA Demonstration of Knowledge W, our los Supervision u��T 1. Demonstiation of knowledgefood 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 26. Approved thawing methods used _ .Preventing Contamination by Hands j` 7. Food protected from contamination during storage 5. Hands clean and properly washedproper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used Food sfgrega/Displayi ervice Proper hot and cold holding temperatures 30. 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 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Utensils f linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean `Cpntamin Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipmentfulensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Foca contact surface Weaned and sanitized we.rewasong procedures 37. Vending machines maintained fa ood Fram.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 1 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Z_ _ Physical Facilities _ - Conformance With Approved Procedures 41. Plumbing maintainedproper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44 Premisespersonal/cleaning items:vermin-proofing Highly Susceptible Populations Permanent Food Facilities j 0. Prohibited foods not offered at high risk utilities 5- Floors,walls and calling are maataned and kept dean Water/Hot Water 46. No living or sleeping quartets facility 121. Hot and cold potable water available. I .Compliance and Enforcement - - Liquid Waste Disposal 47. Signs posted;last inspection report available k2. Sewage/wastewater properly disposedtoilet facility useable 18. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit _- � e� y 5o. Impoundment 3. No rodents.insects birds or animals inside facility 1. Permit Suspension Received By/Title: ` I -1 ;�'. t 0 _ EH Specialist: /-,'_ / Phone: _ 6/� _ 305-2 Page 1 of C1 c Iivrtis-c- EHD16-23 (lst pg) 4912 FOOD PROGRAM OIR