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SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East HazeIton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siciov.orgiehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ‘ -1-D V_R,s1--Axu/ttn-1- 0 Date: i 1 9. 1 -)....02.., Address: 9\0 i \Af . 61,1,Ph Lith & City: 3.--D cr....10Ni S Zip Code: cis zoCi Owner/Operator: 8e,S-ritialitilfS Hal et 1...141,4„ Telephone: dO q.13971,e Program Element: I V) o Program Record: . qo 95 , .. Inspection Type: ip Lai SB180 Posted 0 Yes 111 Permit Posted 0 Yes 0 t, Re-Inspection on or After: i 1 IP I I?0.2_3 IN = In Compliance N/O = Not Observed N/A = Not Applicable COS = Corrected See reverse side for code sections and general requirements that Ma or violations •ose a threat to • ublic health and must be corrected immediate! on-site MAJ = Major Violation OUT = Not in Compliance correspond to each violation listed below. . Non-corn • Hance ma warrant closure of the food facilit A Demonstration of Knowledge J OUT 1 Demonstration of knowledge food safety certificate 24. Person In Charge is present and performs duties Communicable disease; reporting, restrictions & exclusions ..!.anliness „ .... .. 25 Personal cleanliness and hair restraints 3 No discharge from eyes, nose, or mouth; no open wounds MIIIIIIIIIIII ___Arements Approved thawing methods used Proper eating, tasting, drinking. or tobacco use 5. Hands clean and properly washed; proper glove use Food protected from contamination during storage Washing fruits and vegetables before use Handwashing facilities supplied and accessible Toxic substances properly identified, stored, and used Timeand,Te • ' Food Storage/Display/Service . Proper hot and cold holding temperatures 30 Food storagefood storage containers labeled ; Proper use of time as a public health control 31 Customer self-service food protected; individual utensils provided I' . Proper cooling methods 32 Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment Utensils / 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 35. Equipment/utensils approved; installed; dean; good repair 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and sanitizediwarewashing procedures Vending machines maintained Food From Approved Source 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 maintained proper back flow prevention e• 118 Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained 119 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 1121 Hot and cold potable water available 1 Compliance and Enforcement Liquid Waste Disposal Signs posted, last inspection report available 22 Sewage/wastewater properly disposed - toilet facility useable I Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit i23 No rodents, insects, birds or animals inside facility 1 Impoundment Permit Suspension Received By/Title: Y --:„w"tiritItir EH Specialist: ' \.(i v-)66(kiv Phone: ?Fp ici 0.-WLIA 0 Page 1 of i EHD 16-23 (1st pg) 4/9/12 FOOD PROGRAM OIR