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w SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.s oy.org/ehid {�FO� FOOD PROGRAM OFFICIAL INSPECTION REPORT Date: Name of Facility: &a tAS bCity: ��-�--� Zip Code: �l✓20 ddress: �� Z �. ��`n �.Qi� Telephone: it 9 ,g OwnerlOperator: Xis �l `iw� Pro ram Record: � Inspection Type: -n Program Element: Sp'L�„1 9 O Re-Inspection on or After: B180 Posted �11 Yes ❑ Permit Posted es ❑A _ IN 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 o a threat to eublic health and must be corrected immediate! . Non-com fiance ma warrant closure of the food facilit .- --}� y v_ •.:off;, 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints ;i' tt ;a No discharge from eyes,nose,or mouth;no open wounds - Proper eating,tasting,drinking,or tobacco use fi. Approved thawing methods used «<. amination during storage 7. Food protected from coni Hands dean and properly washed;proper glove use 28. Washing fruits and vegetables before use -.: Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Proper hot 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 32. Food properly labeled and honestly presented '�- 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean .. _...�-.,m_.. ��.. hing facilities strips 34 Warewas ilities maintained test available ti 12. No re-service of returned food 35. 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 sanitizedlwarewashing procedures 37. Vending machines maintained 38. Approved and sufficient ventilation and lighting 15, Food obtained from approved source m 39. Thermometers provided,accurate,and easily visible -1 6. Compliance with shell stock regulations;tagsldisplay 40. Proper use and storage of wiping cloths 7, Compliance with Gulf oyster regulations n___ :- � >.y-•a>- " OimFhalt ...... ......... " 1. Plumping maintained;proper back flow prevention Al 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed ' 3. Toilet facilities clean,supplied,and maintame /r,9, Advisory provided for raw or undercooked food 44. Premises;persona Iicleaning items;vermin-proofing 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hat and cold potable water available. ii7iftt it�tsai�iaLlat .� . 7. Signs posted;last inspection report available ° 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements y 3 9. Facility operating with a valid health permit M213. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone: 7-6 � w�4 Page 1 of 2 EHD 1&23 (1st pg) 419/12 FOOD PROGRAM OIR l -