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pRH!N L` t< craoad 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: wiru J Date: I Address: L City: L Zip Code: Owner/Ope tor: mirkAlI Telephone: Program Element: Program Record: Inspection Type: r nch 8180 Posted ❑ Yes ❑ Rermit Posted O Yes 01, Re -Inspection on or After: IN = In Compliance N/O = Not Observed N/A = Not Applicable COS = Corrected on-site I = 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 facilit warrant closure of the food .n x¢. con Demonstration of Knowledge lI Demonstration of knowledge. food safety certificate ' 4_ R Supervision co- 24. Person In Charge is present and performs duties Employee Health and Hygiene :,. --Personal Cleanliness �- Communicable disease, reporting. restrictions & exclusions 13. 25. Personal deanlinoss and hair restraints 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 15. Hands clean and properly washedproper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible ,ginperature Rejat,"6 f .. Proper hot and cold holding temperatures 29. 30. Toxic substances properly identified, stored, and used 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 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment t Utensils 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean . Warewashing facilities maintained; test strips available X. 12. No re -service of returned food 5. Equipment/utensils approved; installed; dean; good repair 13. Food free from contamination and adulteration 6. Equipment, utensils and linens: storage and use 14. Food cootaci si+fzce cleaned and sanitizedareeeshi v) p:ocedses 7. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting 115 Food obtained from approved source 'l, 9. Thermometers provided, accurate, and easily visible 16. Compliance with shell stock regulations; tags/display 0. Proper use and storage of wiping cloths I__._....., 17. Compliance with Gulf oyster regulations Conformance With Approved Procedures .. 41. - Plumbing maintained; proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 41 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 0. Prohibited foods not offered at high risk facilities 45. Floors, walls and ceding are maintained and kept clean - Water / Hot Water 46. No living or sleeping quarters inside facility _ 121. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted; last inspection report available Aw2. Sewage/wastewater properly disposedtoilet facility useable & Compliance with plan review requirements - -` - Vermin 9. Facility operating with a valid health permitX23. No rodents, insects. birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title : � EH Specialist: i AW VVV ( � Phone: !7 n f I , ,-7 Page 1 of EHD 16r23 (1st pg) 419112 FOOD PROGRAM OIR