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SAN JOAQUIN COUNTY , �ae �.goc ENVIRONMENTAL HEALTH DEPARTMENT - " 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:vrww.sov.or lehd 4LIi=DRt� FOOD PROGRAM OFFICIAL INSPECTION REPORT s-- Name of Facility: CA 5 Zip Code: City: l ddress: ) 1 7 S O S. G la n Telephone: Owner/Operator: Inspection Type: Program Element: 2 ij Program Record: S 6 B7130 Posted �Q Yes ❑ Rermit Posted ❑Yes f Re Inspection on or After: 1N=In Compliance N1O=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 eosea threat to eublic health and must be corrected immediate! . Non-compliance may warrant closure of the food facility to :.m..,....:w:. � • xtf. l 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs dunes x Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints it llal k � to 3. No discharge from eyes,nose,or mouth;no open wounds " n methods used _ Proper eating,tasting,drinking,or tobacco use � 6. Approved thawing g - -� �- .=. 7. Food protected from contamination during storage ytr�€ta Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use X Handwashing facilities supplied and accessible 9. Toxic substances properly identified stared,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 8. Proper cooling methods 32. Food property labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33 Nonfood contact surfaces clean 34 Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipmentlutensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use }( 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained _ 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 flaw prevention =„v ._ fefOlt �tiltrt# _� ' ............m •. B. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed yr v, Ue 3. Toilet facilities clean,supplied,and maintained 19 Advisory provided for raw or undercooked food . Premises;personal/cleaning ning ite min-proofing 4 remis ono cea ms;v � tcatWIN OR 75, r='` ttcx1a �s,e ;a"" 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean i 77p __m.. .. 1.Hot anIR 6. No living or sleeping quarters inside facility d cold potable water available, ;;;< >� ya e 7. Signs posted;last inspection report available 2. Sewagelwastewater properly disposed;t 48. Compliance with plan review requirements Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit suspension Received 8ylTitle: t.-- EH Specialist: Phone: ?/1 Page 1 of Z 2rJ (� FOOD PROGRAM ON EHD 16-23 {1st pg} 419112