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aP45t!.N Y • c4tl�d'rtitxp SAN .JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.ora/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: C 14. 5 wAY$ L� Date: D -i 23 ddress: L 2Z W bR M A I, T ll City: Zip Code: O 206 owner/operator: 6y0 \N CMASZT6R- WAY LLC- Telephone wi4/ob'1p� Program Element: gram Record: O Inspection Type: Rom t 0;SB180 Posted esmit Posted ❑ Yes ❑ t Re -Inspection on or After: 0 1 - ZD: 2 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. Ma/or violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility N of H.A Demonstration of Knowledge ua' cur ccs Supervision oyt 1 Donionsbation of knowledge'. food safety certificate 24 Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness x`F? Communicable disease. i reposing , restrictions & exclusions 25._ Personal cleanliness and hair restraints 3. No discharge from eyes. nose, or mouth; no open wounds General Food Safety Requirements A . Proper eating, tasting, drinking, or tobacco use 6. Approved thawing methods used Preventing Contamination by Han l Hands clean and properly washed. proper glove use 7. Food protected from contamination during storage 8. Washing fruits and vegetables before use 16 1 andwashing facilities supplied and accessible Time and Tem a." 7. Proper hot and cold holding temperatures 9. 30. Toxic substances properly identifiedstoredand used --wa. Storagemisplay/service Food storage; food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected, mdivldual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures '. Equipment t Utensils I Linens 11, Proper reheating procedures for hot holding ` j i�_rom contamination ' '1 12. No re -service of returned food I 3. Nonfood contact surfaces clean 34. 35. Warewashing facilities maintained; test strips available Equipmentlutensils approved; installed; dean; good repair 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and samticed'warewashmg procedures 37. Vending machines maintained Fo tom 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; lags/display 40. Proper use and storage of wiping cloths 17, Compliance with Gulf oyster regulations 1. 42. Physical Facilities Plumbing maintained; proper back Flow prevention Garbage and refuse properly disposed 18, Compliance with HACCP plan or variance conditions _ Consumer Advisory,; 43. Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercooked food _ 4. Premises: personal/cleaning items: vermin -proofing ply Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors, walls and ceiling are maintained and kept clean -Water f Hot Water 6. No living or sleeping quarters inside facility A 1. Hot and cold potable water available. I A Compliance and Enforcement Liquid Waste Disposal 7. Signs pasted-, last inspection report available 2 Sewage/wastewater properly disposed, toilet facility useable 48. Compliance with plan review requirements = - Vermin 3. No rodentsinsects birds or animals inside facility 49. Facility operating with a valid health permit 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist:G (, q U D I f� (Zp Phone: ZP ^ ,56 /^ g, Page 1 of 2 El 16-23 (1st 1 4/9112 FOOD PROGRAM OIR i