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SAN .JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siclov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: PAM 1(4<,dna qNG i t' IGC4EL- Date: Address: /a/R Jil wjVY City. 5 rb TO Zip Code: Ja Owner/Operator: 11 I N G p Telephone: T l Program Element: Program Record: 52-2- 56Z Inspection Type: _,,A,4 6180 Posted VYes ❑ Permit Posted ❑ Yes ❑ P Re -Inspection on or After: 0 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. Major violations pose a threat to public health and most be corrected immiedrately.. Non-cornplla_nce may warrant closure of the food facility n:, Demonstration of Knowledge 1 .1.1 OCTI cos Supervision -Nin, I1 Demonstration of knowledge. food safety certificate 24 Person In Chargr is picsent and perform duties Employee Health and Hygiene Personal Cleanliness Communicable diseasereporting. restrictions & exclusions 25. Personal cleanliness and hai! restraints 3. 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 Hands clean and properly washed; proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible "... Paraationsh Proper hot and cold holding temperatures Pg. Toxic substances properly identified, stored, and used -._. 0. Food storage; food storage containers labeled Proper use of time as a public health control 31. Customer self-service two protected individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 3. Nonfood contact surfaces clean 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding Protection From Contamination 12. No re -service of returned food 'I Warewashing facilities maintained; test strips available 35. Equipmentlutensils approved; installed; clean; good repair -13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 1a rcod , n i sura, .tined and s„ni l ,are h Il .7. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting '15. Food obtained from approved source 16. Compliance with shell stock regulations; tags/display 39. Thermometers provided, accurate, and easily visible 40. Proper use and storage of wiping cloths 41, Plumbing maintained; proper back flow prevention 17. Compliance with Gulf oyster regulations Conformance With Approved Procedures 18 Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. 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 i,?O Prohib,ted foods not offered at high risk facilities 45. Floors, walls and ceiling are maintained and kept clean Water / Hot Water 46. No living or sleeping quarters inside facility 'O1 Hot and cold potable water available. Compliance and Enforcement -_... Liquid Waste Disposal 7. Signs posted; last inspection report available 2. Sewage/wastewater properly disposed. toilet facility useable 8. Compliance with plan review requirements Vermin 3. No rodents, insects, birds or animals inside facility 9. Facility operating with a valid health permit 50. Impoundment 51. Permit Suspension Received By/Title: O EH Specialist: C `R Lf.0 / f (Zo Phone: ?ma) Page 1 of EHD 16-23 (1st pg) 4;9/12 FOOD PROGRAM OIR