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SAN JOAQUIN COUNTY 3�� CAC ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •cq.• .p • Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd ciFo"ar FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: MI AN CARNI Date -1 ddress: 2 2� / City:,ro Zip Code: wner/Operator: Telephone: Program Element: �. Program Record: Inspection Type: B180 Posted U Yes ❑ Hermit Posted DYek ❑ P Re -Inspection on or After: IN = In Compliance NIO = 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 must be corrected immediatel . Non compliance may warrant closure of the food facilit IN -N.e wx Demonstration of Knowledge r-,� oc cos supervision ou- 1. Demonstration of knowledge- food solely certificate 24. Person In Charge is present and perfomrs duties Employee Health and Hygiene Personal Cleanliness 2. Communicable diseasereporting. restrictions & exclusions l� 25. Personal cleanliness and hair restraints j ;3. No discharge from eyes, nose, or mouth; no open wounds 26 General Food Safety Requirements Approved thawing methods used a. Proper eating, tasting, drinking, or tobacco use Preventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed. proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly Identified, stored, and used Time and Temperature Relationship - 30. Food StdregelDfsplay/Servi ;, Food storage: food storage containers labeled 7. Proper hot and cold holding temperatures Proper use of time as a public health control 31. Customer self-service two protected; individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding iml_ Prortectiorl,Frpm Contamination r 33. 11 quipme,` Nonfood contact surfaces clean 34. Warewashing facilities maintained; test strips available 12. No re -service of returned food 35. Equipment/utensils approved; installed; dean; good repair 13 Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. 1 000 noa.aci surface cleaned and sanu,zediwaiewash ng procedures 37. Vending machines maintained Food From Approved Source ° 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 40. Proper use and storage of wiping cloths Physical Facilities ---. 17. Compliance with Gulf oyster regulations J_ Conformance With Approved Procedures 41. Plumbing maintained, proper back flow prevention '.. �18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 11 43. Toilet facilities clean, supplied, and maintained Q i I19. Advisory provided for raw or undercooked food 44. Premises- personal/cleaning items: vermin -proofing Highly Susceptible Populations Permanent Food Facilities _ 20 Prohibited foods not offered at high risk facilities ( 45. Floors, walls and ceiling are maintained and kept clean g Water I Hot Water 4G. No living or sleeping quarters inside facility 121. Hot and cold potable water available - Compliance and.. Enforcement Liquid Waste Disposal 7. Signs posted; last inspection report available �2. sewagelwasowater picperly disposedtoilet facility useable . 8. Compliance with plan review requirements Vermin' 9. Facility operating with a valid health permit . 3 No rodents insectsbirds or animals inside facility0. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: C + 1� I M 2O Phone: _, - Page 1 of .Z EHD 1623 fist pg) 419112 FOOD PROGRAM OR