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SAN JOAQUIN COON ' i° coo .z ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.s ov.or /ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT IP ame of Facility: U `T e-SS Date: r; dg -12ddress: C,,ke.(S ,Q City: G Zip Code: RwnerlOperator: � ?` r � Telephone:rogram Element: Y P ogram Record: Inspection Type: B180 PostedYes 11 No Permit Posted Kei ❑ No Re-inspection on or After: IN=In Compliance N/O=Not Observed NIA=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance I See reverse side for code sections and general requirements that correspond to each violation listed below. major violations pose a threat to ublic health and must be corrected immediate! . Non-compliance may warrant closure of the food facifi 04 IWO I WA Demonstration of Knowledge tow OUT CAS Supervision our 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness 2. Communicable disease;reporting,restrictions&exclusions E 5. Personal cleanliness and hair restraints . No discharge from eyes,nose,or mouth;no open wounds Genera{Food Safety Requirements . Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used tin Preveng _ --_...g Contamination by Hands _ 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship Food Storageloisplay/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 sell-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment i Utensils i Linens ✓ 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Prote11 ction 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 sanitized/warewashing procedures 37. Vending machines maintained Food From Approved 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 3. Toilet facilities clean,supplied,and maintained ........ 19. Advisory provided for raw or under000ked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities J 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean ✓ Water/Hot W 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Venin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: � Phone: a� Page 1 of EHD 16-23 (1st pg) 12/15/09 �� F001)PROGRAM OR