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ota�'"• SAN JOAQUIN COUNZ .y� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •' '�� a,aN; Telephone:(209) 468-3424 Fax:{209) 464-0138 Web:www.sipo�.orq/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT + Name of Facility: b tPfqnU4e, `�Q N Date: EA 3 � Address: U i1 tJ-V`W S City: Zip Code: (A Owner/Operator: IR t'f C4eJ V a v 0 lj 1v Telephone: Program Element: W 211 Program Record: P� y �0� Q Inspection Type: QZ 13180 Posted 'YYes ❑ No Permit Posted ❑Yes No Re-Inspection on or After: IN=In Compliance N10=Not Observed WA=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. Ma"or violations pose a threat to jgublic health and must be corrected immediatel . Non-com liance maZ warrant closure of the food facili DP-iiAa.E�l'SR-X+KrI' TRM! $„ E 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties - _ lS fleatai }lytliENOW _ ess: .- Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and Mair restraints ta>?ISetl�bpd Sof Regttit ettlettsa No discharge from eyes,Wase,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use t 6. Approved thawing methods used 7. Food protected from contamination during storage .•- 'F?re►+'e#aNfij�oll�iin�fc�ta asy' `��ar�... ° sHands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing fatuities supplied and accessible 29. Toxic substances properly identified stored,and used _ Mme a1�`� ei�lre�te'#�c1l��t�i. �.:; gd: . . : :• w �� i�..�.. r 7. Proper hot and cold Holding temperatures 0. 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 0. Proper cooking time and temperatures __ Ute9'ts1t�5 f Ltnas` "M 1 t. Proper reheating procedures for hot holding3. Nonfood contact surfaces clean ._ W PtiSteictlort,l�'re t^aratarl�iisrta#�i�i�. �' °;;�, 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipmentlutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained 8. Approved and sufficient ventilation and lighting oodras fd Soiur[ PP i 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 Gult oyster regulations 1�ayslfCa�l�cii�es y � a::. oRoraltCe Nath Praetl1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42, Garbage and refuse properly disposed A2 M12-10 __< . ..-.. m4 3 Toilet facilities clean, supplied,and maintained . ' 19. Advisory provided for raw or undercooked food r1m,1 44. Premises;personal/cleaning items;vermin-proofing r 1 ti hly Su l? ble pt4pui oh : :Perera n e ll_rood i_"S l Pies .n. mT20. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility - �thttcearlid0torc�rttel7t 1.Hot 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 ih 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension ✓ Received SylTitle;' EH Specialist: Phone: 9A-4 -34A(v Page 1 of ?2 END 1&23 (lstpg) 4AN12 FOOD PROGRAMCICIR