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SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sj.qov.org/ehd �lFQR i FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: a P G /1 0 s G v t^ o r t;, A Qate: Address: W I ,i � S -1 � City: `Tr-� ,! Zip Code: Owner/Operator:0 J ! f r 7 Telephone: ��C a1r� 5 �unctin Program Element: 2 5 Program Record: Inspection Type: 8180 Posted , 'Yes ❑ Rermit Posted p4yes ❑F 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 aublic health and must be corrected immediate! . Non-com fiance may warrant closure of the food facility /r 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties ' . Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds ,. 1 .Y .44, Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used zs, �a S%Lfii€ artee,e �d 7. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use h . Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used �m =ard4� ii� fai �l..,,,.;-::. ;,; 7. Proper hot and cold holding temperatures All 30. Food storage;food storage containers labeled B. 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 %<> Ws.., ' " ' ��' 34. Warewashrn act sties mamiame ;test stn s avar a e 12. No re-service of returned food 35. Equipmentlutensils approved;installed;dean;good repair XM AT 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 8. Approve and sufficient ventilation and li htin 3 PP 9 9 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tagsldisplay 40. Proper use and storage of wiping cloths ,r11 7. Compliance with Gulf oyster regulations y;,. ea .-.• Pc;e"n.. :;:; ..z 1. Plumbing maintained;proper back flow prevention 18: Compliance with HACCPeplan or variance conditions 42. Garbage and refuse properly disposed 3, Toilet facilities clean,supplied,and maintained n< 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Yr' tiftk41f ' ' rrEtet `tiill��1� y. '- 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 00 6, No living or sleeping uarters inside facility ,r N ... ° 1 cwt: l.Y 1.Hat and cold potable water available. .......... 7. Signsposted;last inspection report available .. 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit :12 3. No rodents ects, Yds or alijo inside facility 50. Impoundment r 51. Permit Suspension Received BylTitl EH Specialist: Phone: 6 �� Page 1 of EHD 16-23(1st pg) 419!12 , FOOD PROGRAM OIR S