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SAN JOAQUIN COUNTY .: � •.oma _ ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 o..• p Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd 4cikoaN� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: N��,o !nom '- Date: �p�Z Address: f+ / „ City: J Zip Code: Owner/Operator: k? A_e Telephone: Program Element: Program Record: 0 S❑ Inspection Type: SB180 Posted E]Yes ❑ 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 -coin liance may warrant closure of the food_ facility g Demonstration of Knowledge ui 00 des Supervision our 1. Demonstration of knowledge. food rare .y cell ificate 24. Person In Charge is present and performs duties _ Employee Health and Hygiene Personal Cleanliness Communicable disease. reporting. restrictions & exclusions 5. Personal cleanliness and hair restraints No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements Proper eating, tasting, drinking, or tobacco use 6. Approved thawing methods used Hands dean and properly washed; proper glove use 7. 8. Food protected from contamination during storage Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified, stored, and used Time and Temperature Relationship 30. Food StarageiDisplaylService Food storage, food storage containers labeled . Proper hot and cold holding temperatures 8. Proper use of time as a public health control 1. Customer self-service food protected; individual utensils provided 9. Proper cooling methods 2. Food properly labeled and honestly presented contact surfaces clean 10. Proper cooking time and temperatures '} 1 Proper reheating procedures for hot holding Protection From Contaminatiu - No re -service of returned food hing facilities maintained; test strips available t/utensils approved; installed; dean; good repair 7and - ...rl `ree from contamination and adulteration t, utensils and linens: storage and use 4 _. ;a. -e cleaned and sanrtaemwarewashing procedures Food From Approved Source" t 5 Food oLcuned honi approved source achines maintained 39. and sufficient ventilation and lighting Thermometers provided, accurate, and easily visible 16. Compliance with shell stock regulations; tags/display 40. Proper use and storage of wiping cloths Physical Facilities • 17. Compliance with Gulf oyster regulations Conformance With Approved Procedures �. 1 PlUmuing maintained proper back flow pieveribun I /<�18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed - Consumer Advisory 3. Toilet facilities clean, supplied, and maintained 19. /advisory provided for raw or undercooked food 4_ Promises: personal/cleaning Items. vermin proofing Highly Susceptible Populations Permanent Food Facilities k20. Prohihiled foods not offered at high risk facilities 5. Floorswalls and ceiling are maintained and kept clean Water I Hot Water 6- No living or sleeping quarters inside facility •h �21. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 7. Signs posted; last inspection report available f ..12.Sewagemastewatei properlydisposed teletfacilityuseable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3 No rodents, insects, birds or animals inside facility 50. Impoundment 1. Permit Suspension BylTitle: EReceived EHE 4 /Y. I—Phone: D _ (� _ UI., Page 1 of,;? EHD 1&23 Fit pg) 419112 FOOD PROGRAM OR