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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.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ,v1 f t e4 Date: 117777737 Address: 33 W�-Ll .yvw yt-,l --L City: J zy1 Zip Code: Owner/Operator: Nl�IvI�LW (-/0tVpL `.� ' ✓1 Telephone: Program Element: Program Record: A ;- 013_r Inspection Type: SB160 Posted ❑ yes ❑ Remit Posted ❑ yes ❑ P 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 must be corrected immediatel . Non-compliance may warrant closure of the food facilit 7N INC Ha Demonstration of Knowledge rnt nv. cus _ Supervision OUT 1. Demonstration of knowledgefood safety certificate 24. Person In Charge Is present and performs duties Employeralth and Hygiene Personal Cleanliness 2. Communicable diseasereporting. resRictiions & exclusons 25 Personal cleanliness and hair restraints i3. No discharge from eyes, now, or mouth; no open wounds 26 General Food Safety Requirern Approved thawing methods used x.; Proper eating. tasting, drinking, or tobacco use 111 Preventing Contamination by Hands 27 Food protected from contamination during storage 5. Hands clean and properly washed: proper glove use 23_ Washing finite and vegetables before use F;. Han Mashing facilities supplied and accessible Time and Temperature Relationsh 7. Proper hot and cold holding temperatures 29_ Toxic substances properly identified, stored. and used 30. Food Storage/Disp ' ervi ' 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. 3. . 35. Food properly labeled and honestly presented Nonfood contact surfaces clean Warewashing facilities maintained; test strips available EquipmenUutensils approved; installed; dean; good repair 0. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 12. No re -service of returned food 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and saniti2ed'warewash. ng procedures 37. Vending machines maintained Food Fro%aegpyed 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 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations 1. _ Ph Plumbing maintained; proper back flow prevention Conformance With Approved Procedures _ G a. Compliance with HACCP plan or variance conditions Consumer Advisory 42. Garbage and refuse properly disposed 43. Toilet facilities clean, supplied, and maintained 1 19. Advisory provided for raw or undercookecl toad 44. Premises: personal/cleaning items: vermin -proofing - Highly Susceptible Populations Permanent Food Facilities 0 Prohibited foods not offered at high risk facilities 5_ Floors walls and ceiling are maintained and kept clean Water / Hot Water 6. No living or sleeping quarters inside facility 1. Hot and cold potable water available Compliance and Enfordement _ Liquid Waste Disposal 47. Signs posted; last inspection report available 2. Sewage/wastewater properly disposedtoilet fa ihty a .ahie 48 compliance with plan review requirements Vermin LjP3, 49. Facility operating with a valid health permit 1 No rodents. insects, birds or animals inside facilityI 50. Impoundment 51. Permit Suspension Received By/Title: e L IV' EH Specialist: - - Phone: n Of _ ' 0 Page 1 of 2-1 EHD16-23 (1st pg) 419112 FOOD PROGRAM OR