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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: WM Val1 ep- mm Date: Address: mwl_V' iCi : Zip Code: ,rCity: Y Owner/Operator: `oir�M Telephone: Program Element: Program Record: p(L,pI ty Inspection Type: _ e B180 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 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 o(the food/acility rn No iqx Demonstration of Knowledgefaa�. OUT cu& Supervision .our 1. Demonstration of knowledge. food safety certificate A( 24 Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease.reporting, restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requireme Proper eating,tasting,dunking,or tobacco use Liesj I Approved thawing methods used Preventing Contami 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used Tim eand etnp2rawreRe " Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled Proper use of time as a public health control 1. 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 hat holding 33. Nonfood contact surfaces clean .Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 113. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitaed+warewashing procedures 7. Vending machines maintained 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 17. Compliance with Gulf oyster regulations Physt fi id Conformance With Approved Procedures 41. Plumbing maintained.proper back flow prevention 18 Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 3. Toilet facilities clean,supplied,and maintained �( 19. Advisory provided foi raw a Undercooked food 44. Premisespersonal/cleaning items-vermin-proofing Highly Susceptible Populations _ _ Permanent Food Facilities _ 0 Prohibllad foods not offered at high risk facilities 45. Floorsr walls and ceiling are maintained and kept clean X Water/Hot.Water 46. No living or sleeping quarters inside facility 21 iot and cold potable water mailable. Compliance and Enforcement Liquid Waste Disposal 7. Signs posted;last inspection report available 22 Snwagerwastewafei properly disposed.toilet facility useable I e. 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: Phone: IlV Ifs ✓'I,.�?) Page 1 of Lvj- !1 EHD 16-23 (1st pg) 419112 FOOD PROGRAM OIR