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SAN JOAQUIN COUNT' ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.orq/ehd <<FOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: OiL -i Date: ll Address: r!U yn ilya, `-7 City: a, Zip Code: Owner/Operator: V RV Z 6i Telephone: Program Element: (i Program Record: �j Inspection Type: 1 SB180 Posted TiYes i 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. Major violations pose a threat to public health and must be corrected immediately, Non-compliance may warrant closure of the food facility �+ c 1. Demonstration of knowledge;food safety certificate111, 4 Person In Charge is present and performs duties Y flit v . Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds �_ vjD� '' r1 fit• Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used u �fSfi#Itl€t1 +9Ftt8itttltiaCi blic 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use 141 Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used ` t> at%if Trnperaturel i hip as z eIa#Ons 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 temperaturesy�v'is 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean oy� 34. Warewashing facilities maintained;test strips available t--- - _- a 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 Wig, s ii z 38. Approved and sufficient ventilation and lighting a 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 ` 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed ,in c �;_, -�.-� _ ,, v � �� ,� � ,, 3 Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing } .•. ..,-- -`$a -5.n. - rte. -- .W..--. .., a .P .' 1. .. �•w � �. .. F"WAN0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 'i E:a� . :. i4tlAfia 'y, : ng o sleeping quarters facility 6 No living r sle arters inside 1.Hot and cold potable water available. f�€ts; Cstr�fn+ rtE QA ro 7. Signs posted;last Inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements , erm9 - , ° ` 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: r EH Specialist: t' Phone: / n f Page 1 of 71 EHD 16-23 (1st pg) 4/9/12 FOOD PROGRAM OIR