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l_l SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd 9�IFOR� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: .e ; � 'z 2-e, C -o Date: 1-13- Z Address: 5 Cp QJ -nn City: rCA Zip Code: q 5 3 Owner/Operator: &-r f^'A Telephon2C)q - 237 Program Element: k tioj3ISProgram Record: 4j I S Z Inspection Type: 8180 Posted ❑ Yes ❑ Rermit 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 genrequirements that correspond to each violation listed below. eral Mo or violations. pose a threat ttopublic health and must be corrected immediately. Non-comm"ance may warrant closure of the food facility- _ - - Demonstration of Knowledge --- Gla' OUT cos Supervision 1. Demonstration of knowledge_ food safety certificate '* 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease; reporting. restrictions & exclusions 25. 26. Personal cleanliness and hai, restraints General Food Safety Requirements Approved thawing methods used No discharge from eyes. nose, or mouth; no open wounds ._AIL Proper eating. tasting, drinking, or tobacco use Preventing contamination Hands clean and properly washed; proper glove use 7. 8. Food protected from contamination during storage Washing fruits and vegetables before use Handwashing facilities supplied and accessible Time and'temperatureRelationship Proper hot and cold holding temperatures 9. 30. Toxic substances properly identified, stored, and used 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. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11 Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained; test strips available 12 No re service of returned food 5. EquipmenUutensils approved; installed; clean; good repair 41 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and sanitized/werewashing procedures 37. Vending machines maintained "'Pond 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; tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations - Physical Facilities- .. - Conformance With Approved Procedures 41. Plumbing maintainedproper back fiow 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 of undercooked food 44. Premises. persona llcleaning items vermin -proofing .:- Highly Susceptible Populations " 0 Prohibited foods not offered at high Fisk facilities 45. Permanent Food Facilities Floors. walls and selling a�a maintained and kept clean Water / Hot Water 46 No Irving or sleeping quarters inside facility 1 Hot and cold potable water available. ;_ _Compliance and Enforcement - Liquid Waste Disposal A7. Signs posted; last inspection report available 1. 22. Scwage/wastewater properly disposed toilet facility useable 48_ Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents, insects. birds or animals inside facility 50. Impoundment 51. Permit Suspension Received B e: EH Speciali•4-4.,h Phone: 9 - 1 - Page t of Z EHD 16-23 (1st pg) 419/12 FOOD PROGRAM OR 3,1