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SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 c4�iFaa+;° Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: whdbndhlor Date: Address: ✓ /` ` City:Wdo hwk— Zip Code: Owner/Operator: An n 717U�7A !/v Telephone: Program Element: rograT ilecord: Inspection Type: kizr SB180 Posted ❑ Yes ❑ Remit Posted ❑ Yes ❑ P Re -Inspection on or After: IN = In Compliance N/0 = 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. Major violations pose a threat to public health and must be corrected immediatel . Non-compliance may warrant closure of the food facilit .m nc� wit Demonstration of Knowledge ti+�.� cu* cos 1. Demonstration of knowledge_ food safety cenificatc 24. Supervisionsd' 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 General Food Safety Requirements. discharge from eyes, nose, or mouth; no open wounds _` Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed, proper glove use 23. Washing fruits and vegetables before use l 10. Handwashing facilities supplied and accessible 7. Proper hot and cold holding temperatures 29- 0. Toxic substances properly Identified. stored. and used Food StorageDisplay/Service Food storage. food storage containers labeled Proper use of time as a public health control 1. Customer self-service food prote_.ted; individual utensils provided Proper cooling methods 2. 33. Food properly labeled and honestly presented Nonfood contact surfaces clean 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding Protecti .I 1112 No re service of returned food 34. 35. Warewashing facilities maintained; test strips available Equipmentlutensils approved; installed; clean; good repair .(t 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 4 r-� r tc,-' r, lace cleaned and sanitized/warewashing procedures 37. Vending machines maintained Foo Fro"" 38. Approved and sufficient ventilation and lighting 15. Food obtained train approved source 39. Thermometers provided, accurate, and easily visible 16. Compliance with shell stock regulations; tags/display 40, 41 Proper use and storage of wiping cloths Plumbing maintained; proper back Flow prevention 7. Compliance with Gulf oyster regulations Conformance With Approved Procedures --�18 Com chance with HACCP plan or variance conditions JTmm� 1 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'. personallcleaning items: vermin -proofing ' Highly Susceptible Populations 5. ,. Permanent Food Facilities" Floors, walls and ceiling are maintained and kept clean 120 Prohibited foods not offered at high risk facilities Water / Hot Water 46. No living or sleeping quarters inside facility ;21 Hot and cold potable water available Compliance and Enforcement Liquid Waste Disposal 47, Signs posted; last inspection report available i�2 Sewage/wastewater properly disposedtoilet facility useable 8. Compliance with plan review requirements Vermin 3 No rodents. insects, birds or animals insure facility 49, Facility operating with a valid health permit 50. Impoundment 1. Permit Suspension Received BylTitle: ilvt DhIllom tmpkik" 771 EH Specialist: SPh e: — U Page 1 of El 16-23 (fist Pg) 4/9/12 FOOD PROGRAM OIR