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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 CiFpi+� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: A top Date: I C� ddress: Q.G i City: ZiRi7PKZQp Code: W V)Owner/Operator: Telephone:'"1/-�G 1M— zll 4. Program Element: Program Record: Inspection Type:�'� 1 B180 Posted Was U Rermit Posted yes ❑F Re-Inspection on or After: N f p IN=In Compliance NIO=Not Observed NIA=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 victation listed below. Moor violations os_e a threat to ublic health and must be corrected immediatel . Non-com liance may warrant closure of the food facility g _. _ _ int coo Hn Demons led a r:>. ou'r cos Supervision au, 11 -Demonstration of knowledge;to, Safety certificate j 24 Person In Charge is present and pedomis duties Employee Hall Hygiene Personal Cleanliness Communicable disease.reporting,restrictions&exclusions 1 25- Personal cleanliness and hair restraints 3. No discharge from eyes, nose.or mouth;no open wounds 1, 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 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 im,'sand temperature Proper hot and cold holding temperatures ;Nonfood rage;food storage containers labeled Proper use of time as a public health control self-service food protected;individual utensils provided Proper cooling methods perty labeled and honestly presented 10. Proper cooking time and temperatures 11 Proper reheating procedures for hot holding contact surfaces clean Protection F hing facilities maintained;test strips available 12 No e�;erviw of relurnetl food nButen"I'approved;installed;dean;good repair ,13. Food free from contamination and adulteration 36- Equipment,utensils and linens:storage and use 14rooc mta,s,,rlace cleaned a-,d sa„til%.a-e;asRng procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting 416. .. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible Compliance with shell stock regulations;tags/display 0Proper use and storage of wiping cloths . Compliance with Gulf oyster regulations Phys+ca FacilitiesConformance With Approved Procedures t. Plumbingmaintained. proper back flow prevention . Compliance with I V CCP plan or variance conditions 42_ Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained !19 Advisory provided for raw or undercooked food 44. Premises.personal/cleaning items.vermin-proofing Highly Susceptible Populations Permanent Food Facilities 20 Prohibred foods not ofiered at high nsk facilities 45_ Floors.walls and ceiling are maintained and kept clean Water/Hot Water 4G- No living or sleeping quarters inside facility 21 Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47, Signs posted,last inspection report available 2 Sewage/wastewater properly disposedtoilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents. insectsbirds or animals inside facility 50. Impoundment 1. Permit Suspension Received BylTitle: I EH Specialist: Phone: _ ' Page 1 of41 EHD 16-23(list pg) 419112 FOOD PROGRAM OR