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oPAk'fr.c SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sioov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: M Q Date: Address: i , D City: '��- Zip Code: q 5 Owner/Operator: Q See Telephone: Program Element:Program Record: \'1 9 1-4 Inspection Type: S8180 Posted ❑ Yes ❑ PermitPosted Dyes 01' 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 immediatel . Non-compliance may warrant closure of the food facilit ro wb - Demonstration of Knowledge n OUT cus Supervision "is k 1. Demonstration of kni food safety certificate 24. Person In Charge present and performs duties Employee Health and Hygiene Personal Cleanliness "hair '• v-. Communicable disease: reporting, restrictions & exclusions 25. Personal cleanliness and restraints i3. No discharge from eyes, nose, or mouth; no open wounds !General Food. Safety Requirements Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used Pirs B irtg _ mination by Han "properly 7. Food protected from contamination during storage 5. Hands clean and washedproper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible y Time and Temperature Relati` Proper hot and "cold holding temperatures 9. 3 0. Toxic substances properly identified, stored, and used 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 property labeled and honestly presented 10. Proper cooking time and temperatures - Equipment I Utensils / Line _ 11. Proper reheating procedures for hot holding .......... " 12. No re -service of returned food 3. . 5. Nonfood contact surfaces clean Warewashing facilities maintained; test strips available Equipmentlutensils 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 sanitized/warewashing procedures 37. Vending machines maintained FoiWr6m Approv - - 15. Food obtained from approved sowce 38. Approved and sufficient ventilation and lighting 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 Ph. sical:Faciliti s „ Conformance With Approved Procedures 1. Plumbing maintained; proper back flow prevention 1 emom rliance with HACCP plan or variance conditions ' 2. 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 "are d<& 0 Prohibited foods not offered at high risk facilities 1 5. Floors, walls and ceiling maintained and kept clean Water / Hot Water "potable 46. No living or sleeping quarters inside facility 21 Hr,+, and cold water available. Compliance and Enforcement Liquid Waste Disposal F7. Signs posted; last inspection report available 22 Sewag '� astewater properly disposed toilet facility useable 8. Compliance with plan review requirements _ - Vermin 9. Facility operating with a valid health permit 2" Nc rodents. Insects birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: J2�-+ EH Specialist:`�., Phone: 9_ ,,25Page 1 of Z EHD 16-23 (lst pg) 419112 FOOD PROGRAM OR S