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u Y� SAN JOAQUIN COUNTY P ENVIRONMENTAL HEALTH DEPARTMENT a_ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �d.........N" Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.siaov.org/ehd 4rFcn FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 6 r`0'�e1k 01A4 j Tr r Date: Address: F.25 W. f 1 -, S+ Ci 1 fGC Zip Code:C -7'.; Owner/Operator: Owner/Operator: f bi w L 1 n G Telephone: 1'3` Z Program Element (, l• Program Record: I �'( Inspection Type: 4. 2180 Posted Yes O No Permit Posted Yes ❑No Re-Inspection on or After: 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 pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility iN wo ew Demonstration of Knowledge mna our cos Supervision our 1. Demonstration of knowledge.food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness V 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. 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 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use V 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship Food Storage/Display/Service 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers located r1101PPrrr000PPPP er use of time as a public health control 31. Customer self-service food protected:indivitlual utensils provided er cooling methods 32. Food properly labeled and honestly presented er cooking time and temperatures Equipment/Utensils I Linens er reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;lest strips available j 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair V 113. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use rj 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approved Source 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 17. Compliance with Gulf oyster regulations PhysiealFacilities - Conformance With Approved Procedures 1. Plumbing maintained;proper back Flow prevention ✓18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 41 Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanen Food Facilities 20. Prohibited 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 21.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 4T Signs posted;last inspection report available 22. Sewage/wastewater properly disposed;toilet facility usealbf 48. Compliance with plan review requirements Vermin 49, Facility operating with a valid health permit 23. No rodents,insects,birds o animals inside facility 50. Impoundment 117 7. Permit Suspension Received By/Title: EH Specialist: Phone: / Page 1 ofz EHD16-23 (isti 4/9112 FOOD PROGRAM OIR