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oeag;"..SAG SAN JOAQUIN COUNTY- ENVIRONMENTAL OUNTYENVIRONMENTAL HEALTH DEPARTMENT y 600 East Main Street, Stockton, CA 95202-3029 Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 5 - MCC' `r', Choc.,) Date: 2.-, A7 Address: Kc, UOnpu City. IraC Zip Code: /S3 � caner/Operator: 15 n Telephone: &3 G i3 5-1 Program Element: (� Program Record: (�1 Inspection Type. WI 6180 Posted Yes ❑ No Permit Posted es ❑No Re-Inspection on or After: IN=In Compliance N/O=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 immediately. Non-compliance may warrant closure of the food facility w wo can - Demonstration of Knowledge rwU our cos - Supervision our f lit_ 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 No discharge from eyes,nose,or mouth;no open wounds -.General Food Safety Requirements PI Proper eating,tasting.drinking,or tobacco use 26. Approved thawing methods used Preventing Contaminatloiu yHands 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 Timer and Temperature Relationship 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 provitletl Proper cooling methods 32. Food properly labeled and honestly presented Y0. Proper cooking time and temperatures Equipment/Utensils/Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available �' 12. No re-service of returned food 5. Equipment/utensils approved;installed;clean;good repair )( � 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use -k 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained From Ap'proved Source 38 Approved and sufficient ventilation and lighting 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 Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained.proper back flow prevention X18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly 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 ,.,,;HighlySusceptible Populations Permanent Food Facilities '26-. Frohibited foods notoffered at high risk facilities 45- Floors,walls and ceiling are maintained and kept clean ter JHot Water 46. No living or sleeping quarters inside facility 21_Hot and cold potable water available- Compliance and Enforcement ° pfd Waste Disposal 47. Signs posted;last inspection report available 22. Sewagelwastewater properly disposed:toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents, insects_birds of animals inside facility 50. Impoundment 1. Permit Suspension Received B ilia: ,��n r� EH Specialist: Cif Phone: i! / �,.J/t r Page 1 of^2 EHD 16-23 (tst pg) 12215109 `7 G FOOD PROGRAM OIR