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SAN JOAQUIN COUNTY <br />?K ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.s6gov.org/ehd <br />GI F de� <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: <br />Date: ' <br />Address: -iG CA /• v City:wn <br />t/l to <br />Zip Code: <br />weer/Operator: .1 W` Winos <br />Telephone • •7 3 <br />L/110 <br />Program Element:lloProgram Record: <br />Inspection Type: <br />SB180 Posted es 0 hermit Posted yes D P <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 />Ma or violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility _ <br />hn wwo <br />na - Demonstration of Knowledge <br />I. Demonstration of knowledge food safe y certificate <br />nLj our <br />cos <br />21. <br />Supervision ("�r <br />Person In Charge is present and peifom,s duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />Communicable diseasereporting. restrictions & exclusions <br />3. No discharge from eyes, nose, or mouth; no open wounds <br />25. <br />Personal cleanliness and ha,i restraints <br />General Food Safety Requirements <br />Proper eating. tasting, drinking, or tobacco use <br />26 <br />Approved thawing methods used <br />..err ems. <br />Preven tingGontamiitation by Hands <br />5. Hands clean and properly washed proper glove use <br />27 <br />Food protected from contamination during storage <br />28. <br />Washing fruits and vegetables before use <br />Handwashing facilities supplied and accessible <br />29. <br />Toxm substances properly identifiedstoredand used <br />Time and Temperature Relationship <br />" Food'"-ralID isplay/Service <br />7. Proper hot and cold holding temperatures <br />'SO <br />Food storage, food storage containers labeled <br />B. Proper use of time as a public health control <br />81. <br />Customer self-service food protected; individual utensils provided <br />9. Proper cooling methods <br />32. <br />Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />Equipment I Utensils /'Linens <br />11 Proper reheating procedures for hot holding <br />Protection From Contamination . <br />12. No re -service of returned food <br />3. <br />Nonfood contact surfaces clean <br />4. <br />Wamwashing facilities maintained; test strips available <br />5. <br />Equipment/utensils approved; installed; dean; good repel d <br />13. Food free from contamination and adulteration <br />6. <br />Equipment, utensils and linens: storage and use <br />14. Food contaa sudace cleaned and sanifzed L arewasning procedures <br />7. <br />Vending machines maintained <br />Food From. Approved Sou ` - <br />38. <br />Approved and sufficient ventilation and lighting <br />115. Food obtained from approved source <br />39. <br />Thermometers provided, accurate, and easily visible <br />16. Compliance with shell stock regulations; tagsidisplay <br />40. <br />Proper use and storage of wiping cloths <br />17. Compliance with Gulfo oyster <br />P Yregulations <br />.Physical Facilities <br />Conformance With Approved Procedures <br />' <br />Plumbing maintained. proper back flow prevention <br />` �18. Cc; Ti p li it e with HACCP plan or vannnce conditions � � <br />2. <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 />4. <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 />45. <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 />�l Hot and cold potable water available. <br />Compliance and Enforcement <br />Liquid Waste Disposal <br />47. <br />Signs posted; last inspection report available <br />�?2. Sewage/wastewater properly disposed toilet facility useable <br />18 <br />Compliance with plan review requirements <br />- Vermin <br />9. <br />Facility operating with a valid health permit <br />3. No rodents. insects. birds or animals inside facility <br />50. <br />Impoundment <br />51. <br />Permit Suspension <br />Received By/Ti <br />EH Specialist:Phone: <br />Page 1 of <br />EHD 16-2311st pg) 4/9/12 `J FOOD PROGRAM OR <br />