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qp " u SAN JOAQUIN COUIl ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 P Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sioov.org/ehd 9�rFOM1N FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: O's T" o py o n 5 c h ool Date: 9 _ ji Address: 17S v W. K G V G n ciu Ave city: Trr,f Zip Code: �S 3 n Owner/Operator: l us r7 Telephone: V30- d919 Program Element: 16 3 a Program Record: Inspection Type: . U 1, ,1 4, Set 80 Posted WYes No Permit Posted VYes =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 17ublic health and must be corrected immediately. Non-compliance may warrant closure of the food facility N "ramwn Demonstration of Knowledge MPJ our cos Supervision our l+ 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties 1 11 Employee Health and Hygiene Personal Cleanliness P 12 Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints k 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 FillHands clean and properly washed,proper glove use 28. Washing fruits and vegetables before use Hantlwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship Food Storaga/Display/Service Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equip` Its/Linens 11. Proper reheating procedures for hot holding Nonfood contact surfaces clean Protection From Contamin 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 Y1 1 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained 8. Approved and sufficient ventilation and lighting VW715. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Foollitlrls: - " Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed fal Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing ty Susceptible Populations Permanent Food Facilities . Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained antl kept clean mossommock�H2Ot Walmill 46. No living or sleeping quarters inside facility V3. Hotand cold potable water available. -. ,Compliance and Enforcement D1 7. Signs posted;last inspection report available Sewage/wastewater properly disposed;toilet facility useable . Compliance with plan review requirements 9. Facility operating with a valid health permit No rodents,Insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: f Phone: /d Pagel of lrrt6tlfal� .7EHD 16E23 list pg) 1/1812 FOOD PROGRAM OIR