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pUiry 00 SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 • r. ; ;a.� Telephone:(209)468-3420 Fax: (209)464-0138 Web:illwilli.sogov.org/ehd 9�I FORS FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: /TiTa ddress: v l� LN City: �/ Zip Code: ]0�wni�er/Operator: J Telephone: 3�L► ent: Program Record: Inspection Type: 8160 Posted Yes ❑ o Permit Posted Yes No Re-Inspection on or After: IN=In Compliance NIO=Not Observed NIA=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. M ajors pose a threat to public health and must be corrected immediatel . Non-compliance may warrant closure of the food facility WA :13emonstrationbfKnowledge - pu our cos supervisionnstration of knowledgefood safety certificate 24. Person In Charge is present and performs duties I Employee Health and Hygiene Personal Cleanliness unicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints charge from eyes,nose,or mouth;no open wounds , General Food Safety Requirements r eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed; proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time 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 provided 140. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment/Utensils I Lme s _ 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Contamination - 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils 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 6. Compliance with shell stock regulations;lags/display 0. Proper use and storage of wiping Goths 17. Compliance with Gulf oyster regulations Ptiysicat Faiilitre i" 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 ConsumerAdJisory - 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Pe W aent•Food F nadilities 20. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean .Water/Hot Water 6. No living or sleeping quarters inside facility 21.Hot and cold potable water available. _ Compliance and Enforcemen Liquid Waste Disposal 7. Signs posted;last inspection report available 22. Sewage/wastewater properly disposed,toilet facility useable 8. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 23. No rodents,in cts,buds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: Phone: Page t of EHD 1623(1st i 12/15109 FOOD PROGRAM OIR