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SAN JOAQUIN COUNTY '< ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •••c;., m ��'� Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.orglehd vaaR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: W -.Tg R a ¢00t�. sr FU -E!L Date: 61-174-n Address: 3032 E WA E y city: `;iDek-Ton/ Zip Code: 952O.5 Owner/Operator: Telephone: Program Element: ' Program Record: PKO Inspection Type: Q 6780 Posted es ❑ Remit Posted iiii lip Re -Inspection on or After: IN = In Compliance N/O = 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 ublic health and must be corrected immediately. Non-compliance may warrant closure of the food facility _ IN wo NSA Demonstration of Knowledge a<_' OLT cu- Supervision ou- 1 Demonstration of knowledge, food safety cedlficate - (,' 24. Person In Charge is present and periomrs duties :.,Employee Health and Hygiene Personal: Cleanliness �I 2 Communicable disease: reporting. restrictions & exclusions "'" 26. Personal cleanliness and hair restraints 3. No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements _ 14. Proper eating, tasting, drinking, or tobacco use 6. Approved thawing methods used 7. Food protected from contamination during storage 15 Hands clean and properly washed; proper glove use 8. Washing fruits and vegetables before use f3 Handwashing facilities supplied and accessible Time and 7. Proper hot and cold holding temperatures 9. 0. Toxic substances properly identified, stored, and used Food storage; food storage containers labeled Proper use of time as a public health control 1. Customer sett -service food protected; individual utensils provided Proper cooling methods -2. 3. Food properly labeled and honestly presented Nonfood contact surfaces clean O. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding ram.0Dnt 12. No re -service of returned food 4. Warewashing facilities maintained; test strips available 5. Equipmentlutensils approved; installed; clean; good repair 13. Food free from contamination and adulteration 6. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and sanitized: waiewashing procedures 7. Vending machines maintained -I.";?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; tags/display 40. Proper use and storage of wiping cloths Physical Facilities 17. Compliance with Gulf oyster regulations o - Copformance With Approved Prince 41. Plumbing rnaintained-proper back clow prevention 18. Compliance with HACCP plan or variance conditions 12. Garbage and refuse properly disposed Consumer Advisory 3. 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 0. Prohibited foods not offered at high risk facilities 45. Floorswalls and coling are maintained and kept clean Water/ Hot Water 46. No living or sleeping quaners inside facility �1. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted, last inspection report available 2. Sewage/wastewater properly disposed. toilet facility useable 48, Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 123. No rodents insects, birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: C+A Ub 1 d M U a Phone: 7 _ 4 q Page 7 of EHD 16-23 (1st pg) 4/9/12 FOOD PROGRAM OR