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SAN JOAQUIN COUNT`./ ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �..,. . .. p Telephone:(209)468-3420 Fax:(209)464-0138 Web:wyint iaov.ora/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: S'\- J acc o4ir i Sc tie oq Date: Address: 17 S o W . G V Cl p G in - A vo- City. Tr,c Zip Code: 953 1G Owner/Operator: 0s o vTelephone: Y3 t,- 33/ Program Element: IG 5)_ Program Record: 16 $-7 11 Inspection Type: C B180 Posted J(es No Permit Posted &,Xes No Re-Inspection on or After: IN=In Compliance N/O=Not Observed N/A=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 too d facilit .onstration of Knowledge - rsn:r our co:; Supervision 1. Demonstrational knowledge;food safety certificate 24. Person In Charge is present and performs duties 9 ne Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,now,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 Hands dean 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 . :"'Food S'tOPagetD. Proper hot and cold holding temperatures LT 30. Food storage;food storage containers labeled 8. Proper use of time as a public health control 31, Customer self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures _ 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 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 sanitizedrwarewashing procedures 37. Vending machines maintained `i - 38. Approved and sufficient ventilation and lighting 15 Food obtained obde pproved source 39. Thermometers provided,accurate,and easily visible 16. Compliance wil stock regulations;tags/display T40_ Proper use and storage of wiping cloths _. 117. Compliance wioyster regulations Physical Facilities Confn" 'ryed Procedures 41. Plumbing maintained;proper back flow prevention c 18. Compliance wiCP plan or variance conditions 42. Garbage and refuse properly disposed 43. Toilet facilities clean,supplied,and maintained .Advisory providraw or undercooked food 44. Premises:personal/cleaning items;vermin-proofing ble Populations ''' Pern .Prohibited foods nottieretl at high risktfacilites 45. Floors.walls and coding are maintained and kept clean ateCC Arer 46_ No living or sleeping yuaners inside Ia,' ya "' ._.an Hot erld cold pwater available. Compl-an - - - _ t;.puid Waste Disposal 47. Signs posted:last inspection report availableSilwaga/wasteroperly disposed.toilet facility useable 48. Compliance with plan review requirements-''d' Vermin 49. Facility operating with a valid health permitNo rodents,Insirds or animals inside facility 50. Impoundment 1. Permit Suspension Received Bylritle: _.j EH Specialist: Phone: fi, �' Page 1 of Z EHD 16-23 (Ist pg) 4/3/12 C FOOD PROGRAM OF