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SAN JOAQUIN COUP ' ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: nl y y 5 Y., Date: 1- 9- 15 Address: ` r-4V,t 1 } ��1 City: +c7 C zip Code: c+ r� Owner/Operator: Jibp n ; -I• Telephone: 8 c/d Program Element: 1(02(-e Program Record: P (Z0 15-2- Inspection Type: v IS8180 Posted Yes No Permit Posted Yes 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. VM,,alor violations ose a threat to ublic health and must be corrected immediatel . Non-com liance ma warrant closure of the food facilft- Demonstration of Knowledge Nal ©uT 'cos g Supervision, OUT, 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 r%. 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 Contaminationpy Hands 27. 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 Time and:Temperature Relationship �; �vµ��.��. �, Food Storage/Display 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 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment/Utensils/Lir"S" " 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean �.ProteCfiori From Contafnlination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 11.1 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashirig procedures 37. Vending machines maintained -Food From Approved Source . 38. Approved and sufficient ventilation and lighting ✓ 115. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. 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 1. Plumbing maintained;proper back flow preventionVol 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory "T 3. Toilet facilities clean,supplied,and maintained 711-7,29. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations : Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean V/ Water/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. omplianoe and Enforcement Uquid Waste Disposal = ,s 7. Signs posted;last"inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin = � 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received ByrTitle: 3 l ---- f J EH Specialist: Phone: L Page 1 of •3 END 16-23 (1sl pg) 419/12 FOOD PROGRAM OIR