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SAN .JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.si4ov.ora/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility:Q/ Date:17 �Z ddress:G 41 • �So City: .J Zip Code: �7Q OwnerlOperator: Telephone: Program Element: Program Record: Inspection Type: yr SB180 Posted es ❑ Rermit Posted es ❑ F 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 facility_ _ Demonstration" of Knowledge - MAJ our '-ok Supervision 11. Demonstration of knowledge: food safety certificate 24. Person In Charge is present and perfo, n_s duties Employee Health and Hygiene Personal Cleanliness 12. 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 w. Proper eating. tasting, drinking, or tobacco use 2fi. Approved thawing methods used _. - Preventing Conte .pn . by. Hands 15 Hands clean and properly washed; proper glove use 27. Food protected from contamination during storage 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified, stored, and used ' Time and Temperature Relationship "� Food Stora6e/Display7Serv1ce 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 two protected; individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding `"" ' Protection From Contamination Equipment I Utensils / Linens 33. Nonfood contact surfaces clean 34. Warewashing facilities maintained; test strips available 12. No re -service of returned food 35. Equipmentfutensils approved; installed; dean; good repair " 13- Food free tram contamination and adulteration 36. Equipment, utensils and linens: storage and use 14_ Food contact surface cleaned and sanitized warewashinp orocedures 37. Vending machines maintained Food From Approved Source - 38. 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; tags/display 0. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations :Physical Facilities - of - ante With Approved Procedures 1. Plumbino maintained. proper back flow prevention 18. Compliance with HACCP plan or variance rondition=_ sumer Advisory 2. Garbage and refuse properly disposed 3. Toilet facilities clean, supplied, and maintained 19. Advisoiy provided for raw or undercooked food 44 Premises. personal/cleaning items. vermin -proofing Lc_o ro ,ui : ... WWW'S.U.SSWaPopulartions foods not offered at high nsk faali fes Permanent Food Facilities -- 5 G_ Floors. walls and =fling are maintained and kept clean No living or sl= I ing yuan- irsde (arrlily Compliance and Enforcement er ld potable water available. posal V2. 7. Signs posted; last inspection report available astewater properly disposed: toilcl fa.:ilrty useable 8. Compliance with plan review requirements Vermin s, "insects, birds or animals inside facility 9" Facility operating with a valid health permit 50. Impoundment 1. Permit Suspension Received BylTitle: EH Specialist: OY I oi,' - 0- Phone: 70 Page 1 of �I i V O�- 11643 (1st pg) 4/9112 FOOD PROGRAM OIR 64