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4g'N. SAN JOAQUIN COUNTY w ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •'CqG,� -„ajP Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd IFdIR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: A ` CDO_�s_N L 5AIJ Mk6t46I, Date: ID I -2 Address: _ 4 rQ I 1ZT City. Zip Code: 0.6 Owner/Operator: .P� N G Telephone: Program Element: Program Record: Pp,05 5 6 Inspection Type: s8180 Posted Wes ❑ No Permit Posted O Yes ❑ No Re4nspectton on or After: IN = In Compliance N/O = Not Observed WA = 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. Ma"oI r violations pose a threat to pubLfc health and must be corrected immediatel . Non-compliance may warrant closure of the food facilit Demonstratoonn�,o.y nowledge 1s - 1. Demonstration of knowledge; food safety certificate 24. Person In Charge is present and performs cl 0 jjjj§hWjjLE loyee Healt a tl'Hygiens �'"- 2. Communicable disease; reporting, restrictions & exclusions 1.,4-13. No discharge from eyes, nose, or mouth; no open wounds 25. 26. a -can A Personal cleanliness and hair restraints ,00d Safety Requirements • ,- Approved thawing methods used Proper eating, tasting, drinking, or tobacco use ® ma on 5. • Hands clean and property washed; proper glove use 7. Food protected from contamination during storage 8. Washing fruits and vegetables before use ® 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified, stored, and used au. R tato ort o • SO yss% 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 Equipment l Utensils l Linens - - 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean . -mmaimmarga 1300 12. No re -service of returned food 34. 35. Warewashing facilities maintained; test strips available Equipment/utensils 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 ed;Sourea 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. Thermometers provided, accurate, and easily visible 16. Compliance with shell stock regulations; tags/display 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations p oee es 1. Plumbing maintained; proper back flow prevention - 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed - o s d ory 3. Toilet facilities clean, supplied, and maintained Premises; personalAdeaning items; vermin -proofing 19. Advisory provided for raw or undercooked food g e 1 I tan 46. Floors, walls and ceiling are maintained and kept dean 101 20. Prohibited foods not offered at high risk facilities 6. 47. 48. No living or sleeping quarters inside facility - Signs posted; last inspection report available Compliance with plan review requirements MEM"e o a 1. Hot and cold potable water available. gluguitilwa-stgu- 2. Sewagetwastewater properly disposed; toilet facility useable Facility operating with a valid health permit NEP3. No rodents, insects, birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: Phone: 2d 576 G•p %c3 Page 1 oft EHD 1&23 (1st pg) 0112 FOOD PROGRAM OIR