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or 41!"• o SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 .. :P Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: WAS v I I( AN4,o J q Date: Ad-dress. I W / L. ne City: i r C Zip Code: `l S3!J lJ 1 n Owner/Operator: 5 �-e V �1MN,I -C K 7 Telephone: 6 (�6 Program Element: Ila 15Program Record: S 2 3 G Inspection Type: oL Yn c. SB180 Posted es No Permit Posted - es 0 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 public health and must be corrected immediate) . Non-compliance may warrant closure of the food facility Yrs Demonstration of Knowledge MAJ our cos Supervision - r 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties mp o'ee Health amend Hygiene Personal CleanlinesWW s ®2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds neral Food Safety Requirements Proper eating,tasting,drinking,or tobacco use _ 26. Approved thawing methods used eventing Contammation,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 VININ16. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship d'Storage/DisplayfSR N. 7. 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment/Utensils/Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contammatiori 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair VEN113. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use ' Vf 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained rom Approved So c 38. Approved and sufficient ventilation and lighting �Wl15. 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 7. Compliance with Gulf oyster regulations Physical Facilities =0 �q Conformance With,App roved Procedures. 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food . Premises;personal/cleaning items;vermin-proofing Highly`Sus�_e�ptitile Populations Permaner ood Faci t es l 20. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean IRV Water./_-H_oott Water 6. No living or sleeping quarters inside facility � 21.Hot and cold potable water available. IMEM - Liquid Waste Disposal 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements e 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: EH Specialist: Phone: 7/;/- Y �/6�/ Pagel of,-_. EHD 16-23(1st pg) 4/9/12 `T E7 FOOD PROGRAM OR