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4v'"• SAN JOAQUIN COUNTY ` ENVIRONMENTAL HEALTH DEPARTMENT _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sioov.org/ehd tr�Eaa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: V, it Date: Address: fq _2_ ems' C City: Zip Code: Owner/Operator: UN Telephone: Program Element: Program Record:-7%Inspection Type: B780 Posted ❑ Yes ❑ Rermit Posted ❑ Yes ❑ If 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. Ma/or violations pose a threat to public health and most be corrected immediately. Non-copnce sure of the food facility mliama warrant clo____.__. _.CJS im .. r--� roc K� Demonstration of Knowledger- ou Supervision pe '1. Demonstration of knowledge'. food safety certificate 24. Person In Charge is present and performs duties Emptoyee Health and'Hygiene Personal Cleanliness Communicable disease. reporting, restrictions & exclusions 25 Personal cleanliness and hair restraints General Food Safety Requirements 13. No discharge from eyes, nose, or mouth; no open wounds µ. 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 tura Relations Proper hot and cold holding temperatures 29. 30. Toxic substances properly identified, stored and used Food Storage/Display/Service Food storage. food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected. indmidl al utensils provide Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures ' 11. Proper reheating procedures for hot holding - __,_: Protection From Contamination 12. No re -service of returned food 33. Equipment / Utensils t. Linens Nonfood contact surfaces clean 34. 35. Warewashing facilities maintained test strips available Equipment/utensils approved; installed; dean; good repair ,. 13. Food free from contamination and adulteration _ 36. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and sanitizedwarewasmng procedures 37. Vending machines maintained "' .. Food From Approved Source 38. Approved and sufficient ventilation and lighting :15. Food obtained from approved source 39. Thermometers provided, accurate, and easily visible 16. Compliance with shell stock regulations; tags/display 4C. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41 Plumbing maintained: proper back now prevention 18. Compliance with HACCP plan or variance conditions ' Consumer Advisory 19. Advisory provided for raw or undercooked food 42 Garbage and refuse properly disposed 43 44. Toilet facilities clean, supplied, and maintained Premisespersonal/cleaning items. vermin proofing ;Highly Susceptible Populations offered at high risk facill6es Permanent Food Facilities0.Prohibitnot 5_ Floors_ walls and ceiling are maintained and kept clean'' �4 _Water / Hot Water 6. No living or sleeping quarters inside facility 1 Hot and ble water availablelianceand Enforcement gLiquid. !foods Waste Disposal 7. Signs posted; last inspection report available _ 2 ewageter properly disposed toilet facility useable 8- Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 3. No rodets. birds or animals inside facility50. Impoumit ndment 51. PerSuspension Received By/Title: EH Specialist: will,` l.- Phone: D C Page 7 of EHD 16G23 iist pg) 4912 FOOD PROGRAM OIR