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SAN JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />_ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />• cd.,,, ?,,: �a • Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd <br />�rFORa <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: �Q�SCQs ���� &7�7-i CO Al <br />AZ A -r L -N Date: 49 <br />Address: ,/LWC7 Fij �LARv�^/G City: <br />TT �L/R <br />-1.0C Zip Code: G1e-z O <br />l 7/ <br />Owner/Operator: A rA 6L G DNz A � �.Z <br />Telephone: <br />Program Element: Program Record: TFA 0 5 J U6 <br />Inspection Type: n/ <br />8180 Posted =2No Permit Posted Yes No <br />Re -Inspection on or After: <br />IN = In Compliance N/O = Not Observed N/A = Not Applicable COS = Corrected on-site MAJ = Major Violation OUT= Not in Compliance <br />See reverse side for code sections and general requirements that correspond to each violation listed below. <br />Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food /acilit <br />IN Nn <br />um Demonstration of Knowledge tw our cus <br />Supervision <br />OUT <br />I1. Demonstration of knowledge: food safety certificate <br />24. <br />Person In Charge is present and performs duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />Communicable disease; reporting, restrictions & exclusions <br />25. <br />Personal cleanliness and hair restraints <br />3. No discharge from eyes, nose, or mouth; no open wounds <br />General Food Safety Requirements - <br />i4. Proper eating, tasting, drinking, or tobacco use <br />26. <br />Approved thawing methods used <br />Preventing Contamination by Hands <br />27. <br />Food protected from contamination during storage <br />Hands clean and properly washed; proper glove use <br />28. <br />Washing fruits and vegetables before use <br />6. Handwashing facilities supplied and accessible <br />9. <br />Toxic substances properly identified. stored, and used <br />Time and Temperature Relationship <br />Food Storage/Display/Service <br />7. Proper hot and cold holding temperatures <br />30. <br />Food storage; food storage containers labeled <br />8. Proper use of time as a public health control <br />31. <br />Customer self-service food protected; individual utensils provided <br />9. Proper cooling methods <br />10. Proper cooking time and temperatures <br />32. <br />Food properly labeled and honestly presented <br />Equipment / Utensils / Linens <br />11. Proper reheating procedures for hot holding <br />33. <br />Nonfood contact surfaces clean <br />Protection From Contamination <br />34. <br />Warewashing facilities maintained; test strips available <br />12. No re -service of returned food <br />35. <br />Equipment/utensils approved; installed; clean; good repair <br />13. Food free from contamination and adulteration <br />36. <br />Equipment, utensils and linens: storage and use <br />14. Food contact surface cleaned and sanitized'warewashm procedures <br />37. <br />Vending machines maintained <br />Food From Approved Source <br />38. <br />Approved and sufficient ventilation and lighting <br />15. Food obtained from approved source <br />39. <br />Thermometers provided, accurate, and easily visible <br />16. Compliance with shell stock regulations; tags/display <br />40. <br />Proper use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />Physical Facilities <br />Conformance With Approved Procedures <br />41. <br />Plumbing maintained; proper back flow prevention <br />18. Compliance with HACCP plan or variance conditions <br />42. <br />Garbage and refuse properly disposed <br />Consumer Advisory <br />43. <br />Toilet facilities clean, supplied, and maintained <br />19. Advisory provided for raw or undercooked food <br />44. <br />Premises; personal/cleaning items; vermin -proofing <br />Highly Susceptible Populations <br />Permanent Food Facilities <br />0. Prohibited foods not offered at high risk facilities <br />5. <br />Floors, walls and ceiling are maintained and kept clean <br />Water / Hot Water - <br />46. <br />No living or sleeping quarters inside facility <br />1. Hot and cold potable water available. <br />Compliance and Enforcement <br />Liquid Waste Disposal <br />47. <br />Signs posted; last inspection report available <br />22. Sewage/wastewater properly disposed; toilet facility useath <br />48. <br />Compliance with plan review requirements <br />Vermin <br />49. <br />Facility operating with a valid health permit <br />123. No rodents, insects, birds or animals inside facility <br />50. <br />Impoundment <br />1. <br />Permit Suspension <br />Received By/Title: <br />EH Specialist: C 44 14.P _ill UR0 <br />Phone:" � t)'6 �. � D O�3 Pagel of <br />EHD16-23 gstpgi 1/03/17 FOOD PROGRAM OIR <br />