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" SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 p Telephone: (209)468-3420 Fax:(209) 464-0138 Web:www.siciov.org/ehd q�IFO'R�� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: In VV I_ -- JDate: Ct Address: 112-1 '- '//_ City: d7l `� Zip Code: Owner/Operator:' ' ✓ ` Telephone: Program Element: IVAL,9 Program Reeor : Inspection Type: 8180 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. Mellor violations pose a threat to public health and must be corrected immediatel . Non-compliance may warrant closure of the food facility l++A Demonstration of Knowledge mai our rsu Supervision err �1. Demonstration of knowledge.food safety certificate 24. Person In Charge is present and porforms dudes Employee Health and Hygiene Personal Cleanliness LH,ndwashlng le disease;reporting, restrictions&exclusions 25. Personal cleanliness and hair restraints from eyes,nose,or mouth;no open wounds General Food Safety Requirements ,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage antl properly washed,proper glove use 8. Washing fruits antl vegetables before use facilities supplied and accessible 29. Toxic substances properly identified,stored,and used me and Temperature Relationship Food Storage/Dispiay/Service 7. Proper hot and cold holding temperatures 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 Equipment/Utensils/Linens 'Y 11. Proper reheating procedures for hot holding33. 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 i14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food FromApproved 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 18. 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 44F Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations permanent Food Facilities' 20_ Prohibited foods not offered at high risk facilities 45. Floors,walls-and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 21. Hot and cold potable water available- Compliance and Enforcement Liquid Waste Disposal 4T Signs posted;last inspection report available 22 Sewage/wastewater properly disposedtoilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. Norodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received Byrritle: -- EH Specialist: - Phone: -ISS Page 1 of EHD 16-23 (lsl pg) 17/15/09 FOOD PROGRAM OIR