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SAN JOAQUIN COUKv� ?� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd ,�rFOrtN FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: rS Date: Address: 12 I Uj / L 1kn S-* City: Z-4 � Zip Code: Owner/Operator: O Cryo.-I a^ &x-117 K /1rR•-�'/-I Telephone: Program Element: Program Record: P D 5/9 a 5 Inspection Type: Bt 80 Posted Yes No Permit Posted pres No 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. Ma'or violations Pose a threat to Public health and must be corrected immediatel . No lance MY WSM closure of the toad facility our 1. Demonstration of knowledge;food safety certilicate 4. Person In Charge is present and performs duties Cr . communicable disease;reporting,restrictions&exclusions Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds W. Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used Proper hot and cold holding temperatures 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 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean ✓ 4. Warewashing facilities maintained;test strips available 2. No re-service of returned food S. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use �/ 14. Food contact surface clewed and switizedtwarewashing procedures 7. Vending machines maintained 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations e" roved Pr 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 2 Garbage antl refuse properly tlisposed Consumer Advisory i:, 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food . Premises;personaVcleaning items;vermin-proofing sceptibie Popul"A . Prohibited foods not offered at nigh risk facilities 5. Floors,walls and ceiling are maintained and kept clean ✓ Water/Hot Water, No living or sleeping quarters Inside facility 1.Hot and cold potable water avallable- ldguid Waste Dis 7. Signs posted;last inspection report available . Sewagefwastewater properly disposed,toilet facility useable 8. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit . No rodents,Insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received By/ritle: H Specialist: /_ _ _ /_ _ L Phone: n Page 1 of �- POOD PROGRAM OIR EHD 16-23 (1st pg)4/9/12 J