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oP4�tN• c SAN JOAQUIN COUNTY r.• ' ENVIRONMENTAL HEALTH DEPARTMENT r_ 600 East Main Street, Stockton, CA 95202-3029 �q......f. :" Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.si ov.org/ehd �rFON� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 7777� 7677T Date: A r Address: '50 7-y - City: Zip Code: Owner/Operator: Telephone: Program Element: y J Program Record: Inspection Type: GrP Ad SB180 Posted Yes ❑ No Permit Posted es ❑ No 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 facility wr •e onsjratlori'of K 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties e a e Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes, nose,or mouth;no open wounds e1�11ra Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used a 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used 3 Proper hot and cold holding temperatures 30. 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 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures I gy prlte l LWnsil4 VGng. 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 4. 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 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained 38. Approved and sufficient ventilation and lighting 15. 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 7. Compliance with Gulf oyster regulations MIIIIIIIII 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly tlisposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing 0. Prohibited foods not offered at high nsk facilities 45. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements 9. Facility operating with a valid health permit 3. No rodents,mason,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: - EH Specialist: Phone: Page 1 of EHD 16-23(1st pg) 12/1 Y09 (.� O✓ FOOD PROGRAM OIR