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SAN JOAQUIN COUNTY'' paR�ry.ca ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.s'gov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: U S C ► h S C 11 0 c/ Date: O ./2 - 2 Address: 3 .2 o 0 J G o r /\f "11 City: l li Zip Code: sj caner/Operator: j US Telephone: Program Element: - Program Record: 11 Inspection Type: 2 SB18O Posted Ass _ No Permit Posted UXes ❑No Re-Inspection on or After: IN=In Compliance WO=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. Major violations pose a threat to public health and must be corrected immediatel . Non-compliance may warrant closure of the food facilit M 1-1-1 can Demonstration of Knowledge AM 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 Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints l 3. No discharge from eyes,nose,or mouth;no open wounds l=m6i6 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 Hands clean and properly washed,proper glove use 28. Washing fruits and vegetables before use ✓ 6. Handwashing facilities supplied and accessible 29. Toxic substances property identified,stored,and used Time and,Jerrlperature Relationship 'G, = Food Storage/Display/Service -. 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 2. Food property labeled and honestly presented 10. Proper cooking time and temperatures ,_ ... • lis/Linens " 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean -. - 34. 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 Food From Approved Source 38. Approved and sufficient ventilation and lighting 15. Foodobtained 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 y 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed "-' Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing ly Susceptible Populations Permanent Food Facilities , FT-TO. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 7/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. 777- Compliance and Enforcement' quid Waste Disposal 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit ?3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/ritle: e , r/ L'r EH Specialist: Phone: Page 1 of EHD 16-23 list pg) 1/18/12 FOOD PROGRAM OIR