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SAN JOAQUIN COUNTY ya ENVIRONMENTAL HEALTH DEPARTMENT :i 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 Date: I I L4 X oZ Name of Facility: l/ Snain4lm City: I'J Zip Code: Address: 190 a6- L hw 9152Z 4- Ovined0perator: �h6ce, Yem Telephone: '1 -)LD _ 5_ •r �4 .- Program Element: Program Record: Inspection Type: ti SB180 Posted Yes D Hermit Posted ❑ Yes ❑ h Re -Inspection on or After: JYJA 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 faciliy_ cool n:• Demonstration of Knowledge mr ..Lr oos Supervision our iii Demonstration of knowledge. food safety senificate 24. Person In Charge Is present and performs duties Employee Health and Hygiene Personal Cleanliness �- Communicable disease: reporting, restrictions & exclusions 25. Pcisonal cleanliness and han rest:afnts 1 13. No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage ! 5. Hands clean and properly washed; proper glove use 28. Washing finita and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified, stored, and used Time and Temperature Relationship """'"'"`�- - ': Foor��[oiagelb�sp1ag19ervtce 7. Proper hot and cold holding temperatures 30. Food storage, food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected; individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures „ Equipment f Utensils! linens 11 Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean ,tom Contamination jr 34. Warewashing facill maintained; test strips available 12Nore-service of returned food 35. Equipmentlutensils approved; installed; dean; goad repair 'd3 Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use I14. Feod sorlac.. sur,ac, cleaned and , rn ,A arev.ashing p;ocecuros 37. Vending machines maintained Food From Approved Source "; 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source -16. 39. Thermometers provided, accurate, and easily visible Compliance with shell stock regulations; tagsidisplay 0. Proper use and storage of wiping cloths Physical Facilities -- 17. Compliance with Gulf oyster regulations _ Conformance With Approved Procedures -____ _.__-- 1. Plumbing maintained. proper back flow prevention 18. Compliance with HACCP plan or variance conditions Consumer Advisory 2. Garbage and refuse properly disposed 43. Toilet facilities clean, supplied, and maintained I19 Advisory provided for raw or ur:dercooked toad 44. Premises. personal/cleaning Items'. vermin proofing Highly Susceptible Populations Permanent Food Facilities 1120 Prohibited foods not offered at high risk facilities l 5. Floors. walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility � l Hat and cold pdahle water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted last Inspection report available 22. Sewage: wastewater properly disposedtoilet facility useable 48, Compliance with plan review requirements - Vermin 49. Facility operating with a valid health permit 3 No rodents insects hu ds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: _ Page 1 of Z Phone: _ I to EHD 16-23 flat pg) 0112 V FOOD PROGRAM OR