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SAN JOAQUIN COUNTY a :< ENVIRONMENTAL HEALTH DEPARTMENT = 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.siaov.orglehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: COS VON Date: 2-3—.;7-3 ddress: 2940 E AP_PjIJG WihY City: GK Zip Code: 11757-0.5 Owner/Operator. Telephone: Program Element: Program Record: Inspection Type: / 8180 Posted ❑ 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. Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility ,m KC, 4n Demonstration of Knowledge Mr ou• cus supervision au- �1 Demonstration of knowledgefood safety cenifieate r_ 24. Person In Charge is present and f'=_norms duties Employee Healglill Hygiene Personal Cleanliness Communicable disease,reporting,restrictions&exclusions 25. Personal cleannness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food safety Requirem Proper eating,tasting.drinking.or tobacco use 2 6. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage 5. 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.To 7. Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Prager reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewasning facilities maintained;test strips available 12 No re-service of returned food 35. Equipment/utensils approved;installed;dean;good repair 13 Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Pooa contact surface cleaned and sanfosd,warewashing 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 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities - Conformance With.Approved Procedures 41. Plumbing maintainedproper back flaw prevention li 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory' _ 3. 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 �o 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 11 Hot and cold potable water available. Compliance and.Enforcement. Liquid Waste Disposal 4T Signs posted;last inspection report available .22. Sewage'was'tewater properly disposedtoilet facility useable 48, Compliance with plan review requirements Vermin 49, Facility operating with a valid health permit 3. No rodentsinsects birds or animals inside facility 50 . Impoundment Permit Suspension Received By/Tit EH Specialist: - _ Au U(W Phone: ZO-1 m 5 6 f _8 92,3 Page l of EHD 16-23 (1st pg) 419/12 p, FOOD PROGRAM OR P�oS�-IHS ►�v