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�at �o SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 c'rl ea�;P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.si og v.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: tv�'�-f,\C Date: _ '� _23 Address: City: Zip Code: Owner/Operator: Telephone: Program Element: 10 Program Record: - Inspection Type: 1 SB18O Posted 0 Yes 0 No Permit Posted 0 Yes 0 N Re inspection on or After: 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. Me or vfolations ose a threat to public health and must_be corrected immediatel . Non-corn liance may warrant closure of the food facility _ 'Demonstra _Know , ,. rnoUT 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties ` .Employe e,° -ea y e t- a"social Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds e o e FRepuirement Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Prevent ng_C. a r a iaR W Hands --_ 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use ■ Handwashing facilities supplied and accessible 29. Toxic substances property identified,stored,and used Timea a e elatiobship - o c Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures r menf//Utensils lLinens. 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean awl e o o -o - 11woll 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. EquipmenUutenslis approved;Installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained 0 0 0 38. Approved and sufficient ventilation and lighting 15. Feod obtained from approved source 39. 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 p Confo�mannce WifFjA"-roved�rfoce .e 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consu a d'visory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 144. Premises;personal/cleaning items;vermin-proofing rgh ly Susceptible Populationser ane - o ci e 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean titer/Hot Water -_ 6. No living or sleeping quarters inside facility t.Hot and cold potable water available. o e - - iqw sfe-Disposal _ _ 7. Signposted;last inspection report available 22. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements er i - - _ :ij 9. Facility operagng with a valid health permit 23.uNo rodents,insects, birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title:_Francs G0 / (a 96 l 2 l_'5J-7 EH specialist: ( Phone: e2 ! p�1^2 Page 1 of EHD 16-23(1stp9) 419/12 d > FOOD PROGRAM OIR