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SAN JOAQUIN COUNTY <br />y< ENVIRONMENTAL HEALTH DEPARTMENT <br />q= 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />.. P Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siooy.oro/i <br />4�IFOe� <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: M t i N H gTol- <br />Date: f9l, _ <br />2-3 <br />Address: 180 r� A IN - -r city: <br />r -r ->C' erzxq Zip Code: <br />Owner/Operator: /'r E L 5, AAA <br />` ff1 <br />l.• i l/ <br />Telephone: <br />Record:i, <br />Program Element• 3 Program •� <br />Inspection Type: <br />90 LA <br />Bt 80 Posted Yqd No Permit Posted (Y!3V No <br />Re -Inspection on or After: <br />IN = In Compliance N/O = Not Observed N/A = Not Applicable COS = Corrected on-site MAJ = Major Violation OUT = Not in Compliance <br />See reverse side for code sections and general requirements that correspond to each violation listed below. <br />Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facili <br />m can can <br />Demonstration of Knowledge NN OUT cos <br />Supervision vu, <br />f Demonstration of knowledge.. food safety certificate <br />24. <br />Person In Charge is present and performs duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />12. Communicable disease; reporting, restrictions & exclusions <br />25. <br />Personal cleanliness and hair restraints <br />3. No discharge from eyes, nose, or mouth; no open wounds <br />General Food Safety Requirements <br />Proper eating, tasting, drinking, or tobacco use <br />26. <br />Approved thawing methods used <br />Preventing Contamination by Hands - <br />27. <br />Food protected from contamination during storage <br />5. Hands clean and properly washed; proper glove use <br />28. <br />Washing fruits and vegetables before use <br />Handwashing facilities supplied and accessible <br />29. <br />Toxic substances properly identified. stored, and used <br />Time and Temperature Relationship <br />Food Storage/Display/Service, ` <br />7. Proper hot and cold holding temperatures <br />30. <br />Food storage; food storage containers labeled <br />B. Proper use of time as a public health control <br />31. <br />Customer self-service food protected; individual utensils provided <br />9. Proper cooling methods <br />32. <br />Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />Equipment / Utensils/ Linens <br />11. Proper reheating procedures for hot holding <br />33. <br />Nonfood contact surfaces clean <br />Protection From Contamination <br />34. <br />Warewashing facilities maintained; test strips available <br />12. No re -service of returned food <br />35. <br />Equipmentlutensils approved; installed; clean; good repair <br />-. 13. Food free from contamination and adulteration <br />36. <br />Equipment, utensils and linens: storage and use <br />14. Food contact surface cleaned and sanitized/warewashing procedures <br />37. <br />Vending machines maintained <br />- Food From Approved Source <br />38. <br />Approved and sufficient ventilation and lighting <br />Food obtained from approved source <br />39. <br />Thermometers provided, accurate, and easily visible <br />16. Compliance with shell stock regulations; tags/display <br />0. <br />Proper use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />Physical Facilities <br />Conformance With Approved Procedures <br />41. <br />Plumbing maintained, proper back flow prevention <br />18. Compliance with HACCP plan or variance conditions <br />42. <br />Garbage and refuse properly disposed <br />Consumer Advisory <br />43. <br />Toilet facilities clean, supplied, and maintained <br />119. Advisory provided for raw or undercooked food <br />44. <br />Premises; personal/cleaning items; vermin -proofing <br />- Highly Susceptible Populations <br />Permanent Food Facilities <br />20. Prohibited foods not offered at high risk facilities <br />5. <br />Floors, walls and ceiling are maintained and kept clean <br />Water / Hot Water <br />46. <br />No living or sleeping quarters inside facility <br />21. Hot and cold potable water available. <br />Compliance and Enforcement <br />Liquid Waste Disposal <br />47. <br />Signs posted; last inspection report available <br />22. Sewage/wastewater properly disposed; toilet facility useable <br />48. <br />Compliance with plan review requirements <br />Vermin <br />49. <br />Facility operating with a valid health permit <br />23. No rodents, insects, birds or animals inside facility <br />50. <br />Impoundment <br />1. <br />Permit Suspension <br />Received By/Title: <br />EH Specialist: C Lk i fJ Gk LA'J J <br />Phone: 2-o Page 1 of ?i <br />EHD 16-23 (1st pg) 1/03/17 FOOD PROGRAM OIR <br />