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i >°pctV.tH,.�o SAN JOAQUIN COUNT`d 5 ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 gci�aQa` •. Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.or_g/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: i "'I Date: Address: aS6 Y( City: Zip Code: Owner/operator: elephone: Program Element- Program Record: Inspection Type: SB180 Posted Yes ❑ No Permit Posted Yes o Re-Inspection on or Atter: IN=In Compliance WO=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 lmmedlatel . Nan-corn 11ance may warrant closure of the food facility m. 4cea 1. Demonstration of knowledge;food sa4. Person In Charge is present and performs duties Communicable disease;reporting,reclusions 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds- t1T. feft:, ghit Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used _F 7. 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 Fuad ylt .. y 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 EIj71iltels1 :Inetas 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean r., K_- _ 4. warewashing facilities maintained;test strips available7p� .m. 12. No re-service of returned food 35. Equipment utensils approved;installed;clean;good repair X '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 -. •. �'""" �` � ,_� :9" "�� `� ' - 8. Approved and sufficient ventilation and lighting ::;� •..m1 ��rt3tilt:: ..�_...........-m_.°.°.z°.. °. . ...... y =` 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 �� ,•=~� ,. �'- ..... �._..... �imn ° ,_ -„�,:: °' !� p�nen�iN'�ttt, -,,.;.... •.,. 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin proofing J S V6 i! ftla - tnE 0. Prohibited foods not offered at high risk facilities Lrr` 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. j it a a>n luno o ipernen - �- _ 7. Signs posted;last inspection report available „< 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements r ; -� }le °'° � 9. Facility operating with a valid health permit 3� 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received Bylritle: e t EH Specialist: Phone: "I Page 1 of EHD 16-23 (1st pg) 12/15/09 �!v FOOD PROGRAM OIR