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V SAN JOAQUIN COUNT!/ ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.siaov ora/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT [AdZdress:: : ,/� 1. �j�,^LI Date: d 120,11 2Q G(. Q Lr City: ( Zip Code: Gr_(-� �` C^,IU �"L L^ Telepho• Program Record: Inspection Type:s ❑ No Permit Poste Yes ❑ No Re-Inspection on or Atter: 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. M violations pose a threat to public health and must be corrected immediate) . Non-compliance may warrant closure of the food facility Demonstration of Knowledge uai our cas Supervision ern 1. Demonstration of knowletlge;food safety certificate- 24. Parson In Charge is present and performs duties - Employee Heahh and Hygiene Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 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 26_ Approved thawing methods used .Preventing Contamination by Hands 27. Food protected from contamination during storage Hands clean 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 imea emperature Relationship - Food Storage/Display/Service 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 Equipment/Utensils/Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 114. Food Contact surface cleaned and sanitized/warewashina procedures 37. Vending machines maintained d From Approved Source "_` . Approved and sufficient ventilation and lighting 16. Food obtained from approved source 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 Physical Facilities Conformance With Approved Procedures - 41. Plumbing maintained,proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed consumer Advisory 43r Toilet facilities clean,supplied,and maintained 19. Ativisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing 'Highly Susceptible Populations Permanent Food Facilities' . Pfohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46" No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement' Liquid Waste Disposal 47. Signs posted last inspection report available . Sewago/wastewater properly tlisposed:toilet facility useable 8. Compliance with plan review requirements r� Vermin - 49. Facility operating with a valid health permit . No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: H Specialist: ,\ )tit/ Phone: fle- Page 1 of EHD 16-23 list pg) 12/15/09 FOOD PROGRAM OIR