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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.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: FAMILY L L 31 9 d 7 Date: Q ddress: 4-3 1 I l City: .v G Zip Code: V weer/Operator: Telephone: Program Element: Program Record: Inspection Type: KOUT B180 Posted VTes ❑ Permit Posted es ❑ 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 facility - ltroi a:, Demonstration of Knowledge rte-' OUT es Supervision ous 1 Demonstiabon of krovdedge, food safety certificate 24. Person In Charge is present and performs duties Employee Heatth and Hygiene- Personal Cleanliness Communicable disease: reporting. restnclions 5 exclusions _ 5. Personal cleanliness and hair restraints j3. No discharge from eyes. nose, or mouth; no open wounds General Food Safety Requirements 4. Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used 7. 8. --Ir Food protected from contamination during storage Washing fruits and vegetables before use Hands clean and properly washed; proper glove use Handwashing facilities supplied and accessible NEWatume Relationship Proper hot and cold holding temperatures 8. Proper use of time as a public health control 9. 0. 31. Toxic substances properly identifiedstoredand used Food Storage/Display/Service Food storage. food storage containers labeled Customer self-service food protected; individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding on Equipment / Utensils / Linens 33. Nonfood contact surfaces clean 34. Warewashing facilities maintained; test strips available 12. No re -service of returned food 35. Equipmentlutensils approved; installed; clean; good repair _ . 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and sa mtrzed 'we rewashing procedures 37. Vending machines maintained FogjUggill6pproved Sour-' •"., 38. Approved and sufficient ventilation and lighting 5. 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 Conformance With Approved Procedures 41. Plumbing maintained; proper back flow prevention t 3. Compliance with HACCP plan or variance conditions 42 Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained �'.. it 9. Advisory provided for raw or undercooked food 44. Premises; personallcleaoing items; vermin -proofing Highly Susceptible Populations _ 20 Prohibited foods not offered at high risk facilities 45. Floors, walls and ceiling are maintained and kept clean - Water / Hot Water 46. No living or sleeping quarters inside facility 21. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal Z Signs posted; last inspection report available 2. Sewage/wastewater properly disposed. toilet facility useable 8. 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 By/Title: D,.,,, EH Specialist: CL rA U D ^E/ 1 ✓ 4 a Phone: .� 9-5 / f 2 Page 1 of EHD 1623 (1st pg) 419112 FOOD PROGRAM OIR