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otq " SAN JOAQUIN COUNT S :s �..��f ..oG clef f _ Z{ ENVIRONMENTAL HEALTH DEPARTMENT 'S 1868 East Hazelton Avenue, Stockton, CA 95205-6232 y Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.orq/ehd �lFpR� FOOD PROGRAM OFFICIAL INSPECTION REPORT b� se,, �o1 X Name of Facility: Date: � 'Z 6 Address: City: LZip Code: Owner/Operator: l ..�, 1 0 Telephone: LALProgram Element: Program Reco . P A 0 Z �`' Inspection Type: 6 SB180 Posted No Permit Posted a No Re-Inspection on or After: Z 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 ease a threat to ublic health and must be corrected immediate),. Non-corn liance may warrant closure of the food facility 4w °` '\'p''`'w^a�' til{;}I1S{�#wneOf,l�nowied e'x:.z a..;.,ti Nit 96T bos SupervlS r 1. Demonstration of knowledge;food safety certificate Q 24. Person In Charge is present and performs duties Em }fe8ftfa 1rad,f��g - Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints oftoc Safe 3. No discharge from eyes,nose,or mouth;no open wounds =y Ger ? r- 3�re +�[i3ett3s �. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used ; xevetln ?�tamttta " _, 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 Xj 29. Toxic substances properly identified,stored,and used 4 � O.1Aff1!� „ ` x tZ 1P � f �,� _17: 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 �;y� -Equrpme 9,011, 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 ; 35. Equipment/utensils approved;installed;clean;good repair F 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewash ing procedures 37. Vending machines maintained F Farocflr �, 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 „ -= ? tfslCa ?rts ",+3rffgrmartBe YYitf1 Apprrrn ' _ - d Viat Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed » " 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 51 44. Premises;personal/cleaning items;vermin-proofing tv ,. f #ghTyuscep#jble iaftionsj`,. Permadctl>ft 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean " Water)Hot3F 6. No living or sleeping quarters inside facility 9 P 9 q tY 4*1.Hot and cold potable water available. ,., -x - �� ? Bi3�p ."-mow 7. Signs posted;last inspection report available � W 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermrrlnza i rN 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title; l` EH Specialist: Phone: Page 1 of L4462;44 LIL 1 EHD 16-23 (1st pg) 4,9/12 % / FOOD PROGRAM OIR iIA_�k IY\- Igo ,�1�� 0czf