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R44rN. <br />oo.�.goc <br />A <br />SAN .JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: Cry L I 'FOP, n//.A FR E514 RN <br />-- <br />Date: 2-/'2,3 <br />Pl- 4(AA II L30 <br />Address: <br />ddress: `j` SA CRAM€ WrO <br />ST- City' LObr Zip Code: p <br />7 <br />wnerlOpetator. <br />Telephone: <br />Program Element: Program Record: <br />Inspection Type: <br />8180 Posted es El amPosted WfYes <br />U P <br />Re -Inspection on or After: <br />IN = In Compliance N/O = Not Observed NIA = 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 facility _ <br />Demonstration of Knowledge <br />I hl<_' on cus <br />` Supervision <br />1 Demonstration of knowledge: food safety certificate <br />24 <br />Person In Charge is present and performs duties <br />llployee Health and Hygiene <br />25. <br />C Personal Cleanliness <br />Personal cleanliness and hair restraints <br />Communicable disease, reporting, restrictions & exclusions <br />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 />Hands clean and property washed; proper glove use <br />7. <br />8. <br />Food protected from contamination during storage <br />Washing fruits and vegetables before use <br />Handwashing facilities supplied and accessible <br />9. <br />0. <br />Toxic substances properly identified, stored, and used <br />Food storage; food storage containers labeled <br />Proper hot and cold holding temperatures <br />Proper use of time as a public health control <br />31. <br />Customer self-seMce food protected; individual utensils provided <br />Proper cooling methods <br />2. <br />Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />11. Proper reheating procedures for hot holding <br />Protection From Contaminate <br />3. <br />Nonfood contact surfaces clean <br />. <br />Warewashing facilities maintained; test strips available <br />12. No re -service of returned food <br />5. <br />Equipmentlutensils approved; installed; clean; goad repair <br />113. Food free from contamination and adulteration <br />6. <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 />F <br />8. <br />Approved and sufficient ventilation and lighting <br />_. 15. Food obtained from approved source <br />39. <br />Thermometers provided, accurate, and easily visible <br />16. Compliance with shell stock regulations, tags/display <br />40 <br />Proper use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />�I, <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 />19. 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 />0. Prohibited foods not offered at high risk facivres <br />45 <br />Floors. walls and ceiling are maintained and kept clean <br />Water./ HDC Water <br />46 <br />No living or sleeping ouariers inside facility i <br />'.. 1. Hot and cold potable water available. <br />- <br />Compliance and Enforcement .; <br />Liquid Waste Disposal <br />47. <br />Signs posted last Inspection report available <br />2. Sewage/wastewater properly disposed. toilet facility useable <br />48. <br />Compliance with plan review requirements <br />Vermin <br />9. <br />Facility operating with a valid health permit <br />_°-' 3. No rodents, insects, birds or animals inside facility <br />50. <br />Impoundment <br />S M C- F (J/491141 /v' ­r <br />51. <br />Permit Suspension <br />Received By/Title: tooi i <br />To <br />EH Specialist: C L-714 Ul> A4 u i2o <br />Phone: -.9 l 4 92 3 Page 1 ofZ <br />Ei 16-23 (1stpg) 4/9/12 ( ✓ FOOD PROGRAM OIR <br />