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o¢QUt"' SAN JOAQUIIN COUNT-- y-+ LNVIRONMENTAL HEALTH DEFHHTMENT In: X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd <<FORa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ��.� �._` LG a / 7 G Date: 2 "� Address: ,/ City: Zip Code: Owner/Operator: % `� �^ G� / Telephone: 1t C Program Element: /-!,} Program Rekord: ( •j Inspection Type: ;LJ 8180 PosteL Yes No Permit Posted L es 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 immediate/ . Non-come11 nce max warrant closure of the food facili `tit ryo WA \ rrs�nst(caiion,af Knowledge kap a our .cosUjrvl3�t)1 w ; \ 24. Person In Charge is resent and performs duties 1. Demonstration of knowledge;food safety certificate � g p p $BfA8ttf1 rlrttlygiene `;'v\ c „ rSt�Y18I Cleaf►ItRe3s \� .�� . s . Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds �sARfli3ol, a#E3ttt ��r�; Proper eating,tasting,drinking,or tobacco use WPP 9 26. Approved thawing methods used 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 3 29. Toxic substances properly identified,,stored,and used -✓�yi s3.' �»�' 'a�. \s. .•,,y.�s.',v "Qi.. ..a....>, P ` 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 10. Proper cooking time and temperatures " ' Equi t8t1S(S i�� 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean M- - _ ,a iirt�L34. Warewashing facilities maintained;test strips available 12. No re-service of returned food ; 35. Equipmentfutensils 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 r ' _ 7, TtsOdkgraolft M_ w_ Fes'.' 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 ,� Pfy3ibalS1ieB rrrtance 1fliith.Approxeduures 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed ilda ® => 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing WO a 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean ` gz SMaterl=i b< �� ..A.. 6. No living or sleeping quarters inside facility a 1.Hot and cold potable water available. y� �>Y Al1e atiLf# � N .a _ t � _ N ;,'� 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 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 On EH Specialist: I Phone: Page t of EHD 16-23 (1st pg) 4/9112 FOOD PROGRAM OIR