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ogQ404 SAN .IOAQUIN COUNT �. .o� X ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 4CjFo',ze� ;P Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.siclov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: SUS S G -) 0-f -,r, t le M; o i ti. . Date: I Address: ),U r rPS o Vi` City: Zip Code: O S Z t, � Owner/Operator: S U5 (, Telephone: Program Element: 1(,S)- Program Record: S j S S j Inspection Type: VOL; { 8180 Posted Yesl No Permit Posted �,.es) 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 See reverse side for code sections and general requirements that correspond to each violation listed below. Major violations pose a threat to Eublic health and must be corrected immediately. Non-corn liance may warrant closure of the food facility uo 2N.0. •6.m` 0)"§00", c �. n;OA f7�1'QMt�„ C ,'," y' /+.! OUT �ffu' 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties ANIQ x co mmunicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds- - er ifi Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used «° --- " "� 7. Food protected from contamination during storage �;� � �ff 1t�el�l�t P 9 9 Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used 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 LIX 10. Proper cooking time and temperatures £qui Ill. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean N� YO1sl 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 '' 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 Compliance with Gulf oyster regulations � a�66Vitb; t. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan~or variance conditions 42. Garbage and refuse properly disposed "'�� , �� '' _ 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing ..'Permac►�d FaciUf+es m g _ wn ,.,.� 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean �`Wafter ; " Mf-Mm6. No living or sleeping quarters inside facility .� a. t.Hot and cold potable water available. 01-110 qx , Al . 7. Signs posted;last inspection report available ^' 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Yeriatd• - � -, r- U 7 g 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 5o. Impoundment 51. Permit Suspension Received By/Title: - ; 1 f EH Specialist: + r 7 Phone: f11 , Page 1 of EHD 16-23 (1st pg) 419!12 FOOD PROGRAM OIR