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SAN aJOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.si.gov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: riniazitii V rrdw�,Au..� Date: 1 7,I ddress:�-�' City: Zip Code: Owner/Operator.N,n ll!. ' a K O A vvii Telephone: Program Element: Program ecoid: Ill Inspection Type: y� 8180 Posted ❑ Yes ❑ Rermit 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. Ma/or vrolatio_ ns pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility__ e rwo ma Demonstration of Knowledge -i ;wr eus Supervision uur 1 Demonstration of knowledge. food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene - Personal Cleanliness Communicable disease, reporting, restrictions 8 exCIu510115 ,; 25. 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 Hands clean and properly washed; proper glove use 26. Approved thawing methods used 7. Food protected from contamination during storage 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible Proper hot and cold holding temperatures 9. Toxic substances properly identified, stored, and used 0. 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 - Protection From 33. Nonfood contact surfaces clean 34. Warewashing facilities maintained; test strips available 12_ No Ie -service of returned food 35. Equipment/utensils approved; installed; clean; good repair a3 Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use r 114 Food -on-ac, surface cleaned and sanitizedrwarewashing proceduresM Vending machines maintained air M-7. Food From Approved Source - " 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 16. Compliance with shell stock regulations; tags/display 17_ Compliance with Gulf oyster regulations i 39. Thermometers provided. accurate, and easily visible 40. Proper use and storage of wiping cloths Physical Facilities Conformance With Approved Procedures 41. Plumbing maintainedproper back now prevention 18. Compliance with HACCP plan or Vanance conddions 1 2. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercooked food 44 Premises- personal/cleaning items'. vermin -proofing Highly Susceptible Populations Permanent Food Facilities I`20 Prohibited foods not offered at high, risk facilities 45. Floors, walls and ceiling are maintained and kept clean ' Water f Hot Water 46. No living or sleeping quarters inside facility X21. Hot and cold potable water available Compliance and Enforcement Liquid Waste Disposal 47, Signs posted, last Inspection report available P2. Sewage/wastewaler properly disposedtoilet facility useable 48. Compliance with plan review requirements - Vermin - 9. Facility operating with a valid health permit 3. No rodents, insects birds or animals inside faa0ty 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: _ Phone: I h Page 7 of EHD 16-23 (1st1 419112 FOOD PROGRAM OR