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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.sioov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Date: t_�_2 3 Name of Facility: rO 0 POO L -I Cky: Address: Zip Code: 952-1-1-7 Owner/Operator: Telephone: Program Element: Program Record:JC7 i /_. 0 * Inspection Type: 4ZO UT i N*C 8180 Posted D Yes ❑ No Permit Posted G Yes D No Re -Inspection on or After: IN = In Compliance WO = Not Observed NIA = 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 immediately, Non-compliance may warrant closure of the food facility INA Demonstration of Knowledge rwW utrr cos Supervision OUT 1. Demonstration of knowledge: food safety certificate 24. Person In Charge is present and performs duties EmpJyj2gAjlra1th and Hygiene Personal Cleanliness Communicable disease; reporting, restrictions & exclusions 25. Personal cleanliness and hair 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 29. Toxic substances properly identified, stored, and used .. - Time and Temperature Relationship 7. Proper hot and cold holding temperatures Food Storage/Display/Service 30. Food storage; food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment I Utensils 1 Linens 11. Proper reheating procedures for hot holding Nonfood contact surfaces clean Protection From Contamination _ _ Warewashing facilities maintained; test strips available 12. No re -service of returned food 5. Equipmentfutensils approved; installed; clean; good repair 13. Food free from contamination and adulteration 6. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and sanifized/warewashing procedures 7. 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 76. Compliance with shell stock regulations; tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities 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 AMConsumer 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 20. Prohibited 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 1. Hot and cold potable water available. Compliance and Enforcement - Liquid Waste Disposal a7. Signs posted last inspection report available ;22. Sewage/wastewater properly disposed; toilet facility useable 8. Compliance with plan review requirements `- Vermin 49. Facility operating with a valid health permit X23. No rodents, insects, birds or animals inside facility 50. Impoundment 1. Permit Suspension Received Byllrillet al EH Specialist: l:. %,q I A t7 f >A LI R b Phone: D 9, S 6 I 7,123 Page 1 of Z EHD 16-23 (1st pg) 4/9/12 FOOD PROGRAM OIR