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E oP5t4!y..c SAN JOAQUIN COUNTY ?� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •04.,,. .,,.;a• Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.org/ehd trabad FI PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: I ddress' -o,. "PA PP City: v Zip Code: caner/Operato. 01 n! TelephoneY)v-_7q,4-1 t LiJ Program Element: 'L Program Record: Cf Inspection Type: 8780 Posted Yes ❑ Real Posted (Yes ❑ P Re -Inspection on or After: (a IN = In Compliance N/O = 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 violation listed below. Major violations ose a threat to public health and must be corrected immediatel . Non-compliance may warrant closure of the food facility MAi OUT cos Supervision �N nm wa Demonstration of Knowledge � P 11 Demonstration of knowledge. food safety certificate 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, outh; no open wounds General Food Safety Requirements. Proper eating, tasting, drobacco use on by -Hands .: "Handis Hands clean and properlproper glove use " 6. Approved thawing methods used 7. 8. Food protected from contamination during storage Washing fruits and vegetables before use Handwashing facilities sd accessible ime and Ture Relationship hot and cold holdratures Proper use of time as a public health control 9. Toxic substances properly identified, stored, and used 0. Food StoiagProper Food storage; food storage containers labeled 1. Customer self-service food protected; individual utensils provided Proper cooling methods 2. 3. Food properly labeled and honestly presented Nonfood contact surfaces clean 10. Proper cooking time and temperatures 1. Proper reheating procedures for hot holding Protection from Contamination 12. No re -service of returned food 4. Warewashing facilities maintained; test strips available 5. Equipmentlutensils approved; installed; clean; good repair 13. Food free from contamination and adulteration 6. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines in d From Approved Source 15. Food obtained from approved source 8. 9. Approved and sufficient ventilation and lighting x 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 - Physical Fac - Approved Procedures 18. Compliance with HACCP plan or variance conditions 41 42. Plumbing mainlained. proper back flow prevention Garbage and refuse properly disposed Consumer Advisory 43, Toilet facilities clean, supplied, and maintained 19 Advisory provided for raw or undercooked food 44. Premisespersonal cleaning items: vermin -proofing .:: Highly Susceptible Populations Permanent Food Facilities 0- Prohibited foods not offered at high risk facilities 45. Floors walls and ceiling are maintained and kept clean '" Water I.Hot Water Hot and cold potable water available. 1*2. Sewage/wastewater properly disposed; toilet facility useable iA 46. No living or sleeping quarters inside facility ,:- II 7. Compliance and Enforcement Signs posted; last inspection report available 8. Compliance with plan review requirements 9. Facility operating with a valid health permit No rodents, insects, birds or animals inside facility 115o. Impoundment 51. Permit Suspension _ Cb Received By/Title: )vi j1hrr_CJ EH Specialist: Phone:9-0 ,01401 Page 1 of 14/7_32� EHD 1623 (1st pg) 4/9/12 FOOD PROGRAM OIR v l