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oA'" SAN JOAQUIN COUNTY .4 ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • a.., ` `p,• Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd 9�IFd`fr� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: !CnH•A WAG Date: O 1-65— 2_ ddress: rap• DIZkl City;, C Zip Code: 95;?Oe wnerlOperratoor: Telephone: Program Element: Program Record: F F, 65 0 6 77 9 Inspection Type: RD .E SB180 Posted es ❑ Rermit Posted es ❑ P Re -Inspection on or After: IN = In Compliance NIO = Not Observed NIA = 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 Demonstration of Knowledge nom+ or, u;c Supervision 11 Danlonslration of knowledge. food safety ceCificafe Employee Hea"iene Communicable disease. repotting, restrictions & exclusions ;3. No discharge from eyes, nose, or mouth; no open wounds _7a. Proper eating. tasting, drinking. or tobacco use 24. 25. 26r Person In Charge is present and penorrns euaes Personal Cleanliness Per cleanliness and hair restraints General Food Safety Requirements Approved thawing methods used Preventing Contamination by Hands - ,� 7. Food protected from contamination during storage 5. Hands clean and properly washed, proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified, stored, and used Time and Temperature Relationship _ Food Storage/Display/Serve 7. Proper not and cold holding temperatures 30. 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 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding Protection Fro.-_ 12. No re -service of returned food 32. Food properly labeled and honestly presented quipmen - IN Iain ntact surfaces clean g facilities maintained; test strips available utensils approved; installed; dean; good repair 7Vending 13. Food free from contamination and adulteration utensils and linens: storage and use 14. Food contact surface cleaned and sanitizedtwarewashing procedures chines maintained "` ` -: Food' rom pproved" ource "" - 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/clisplay 17. Compliance with Gulf oyster regulations 40. Proper use and storage of wiping cloths Physical Facilities Conformance With Approved Procedures 41 Plumbing mainlamed- proper back now prevention 118. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained �15 Advisory provided for raw or undercooked food 44 Premises, personal/cleaning Items'. vermin -proofing Highly Susceptible Populations Permanent Food Facilities 20. Prohibited foods n . o ffared at hi ih jek factlltins 45. Floors. walls and ceiling are maintained and kept clean Water I Hot Water 46. No living or sleeping quarters inside facility 1 Hat and cold otable � �rer avauaUle. p 1 Compliance and Enforcement' Liquid Waste Disposal 47. Signs posted; last inspection report available 2. Sewaoehaastewater properly disposedtoilet facility useable 1 48, Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit LjM3fi No rodents, insects, birds or animals inside facility Impoundment r Permit Suspension Received By/Title: EH Specialist: /muRO —56 Z PhoZ Page 1 ofGVAUDly EHD 1623 list p91 419112 FOOD PROGRAM OR