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SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 c4.,., ,,..;P• Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.siaov.orallehd �IfOR� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: /LG(h O-0 Date: 777977/7 Address: 100 W 1 0-wupo N City: Zip Code: Owner/Operator: ,4,p Oxl- Telephone: 334-X-IS Program Element: /(/J,C, Program Record: 01 Inspection Type:/1 �l SS180 Posted Yes No Permit Posted Yes 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 immediately. Non-coin fiance ma warrant closure of the food facility- __._ .0 nc w> ,�1' : Demonstration of til ge�'' "r "- "` t pervision sT t. Demonstration of knowledge:food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness an 2 Col nru n ble d s s r'poC t f fio'i &uxclusons 1 'b P rs�na cl nl,�css and herr slrai,: 3 ^ic t .1e from c, s. noe s . , u to cF v o_in7s � �, General Faod Safety Hequ"emen`s p 4 _,Prei c�nng ta_urg.drinking_or tobacco use 23 A, awing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage Hands clean and properly washed:proper glove use 28. Washing fruits and vegetables before use '' _. H,1d vashing facilities supplied and accessible 29. Toxic substances properly Identified.stored.and used Time and Temperature Relanonshic Food Storage/Display/Service = cr rr :c iJ h,,;un,temperatures 30 Food slrage.for' t rclc cDntain r rA 6. Proper use of time as a public health control 31 sl it r s rvi e t c^ =f 1 1- 7* Proper cooling methods 32 F000 properly labe d and hon-stly prese 1 e7 4;12. 0. Proper cooking time and temperatures Equipment/.Utensils/Linens 1. 1. Proper reheating procedures for hot holding 33. Nsn'ood contact surfaces clean 34, Warewashing facilities maintained;test strips available No re-service of returned food 35, Equipment/utensils approved;installed;clean;good repair =13. Food free tram contamination and adulteration 36. Equipment,utensils and linens:storage and use '. X14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained 8. Approved and sufficient ventilation and lighting 115. 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 i ;. :ora Jf,nce wnn �sf2� w�,laficros _gsusaf Facilit '" Conformance With Approved Procedures a1. Plumbing maintained;proper back flow prevention CornpIronce with HAG-,P plan or v 3ronca m kions 42 Garbage and refuse properly disposed Consumer Advisory 1 43 Toilet facilities clean,supplied,and maintained -. Adv ry ,ovidod for-avo or undercooked food _ 4 Premises'personal oleaniny items;vermir-proofing� Highly Susceptible populations Rerrf ,xaoti- ' ikifi¢s J. -ro u,.ted mcAs n,!eir-rod at high risk facillticss •.v a,l s end ceiling are maintained and kept cleso a_ Water I Hot Water 40. Nc livinj or sleeping quarters inside facility - 1. J❑ota�. �ura.aih ble_ I tiihCe airB' fi rnent 1 Liquid Waste Disposal 47 nu 1s perste'+ last inspection report available 2. Sewage v ,.,eaa r I. ,rarlc di i_ , er,e�� 48. Compliance with plan review requirements Vermin 1149. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received By/Titla: EH Specialist: Phone: (0 U11 Page 1 of AD 16-23 (lstpi 4/9/ - FOOD PROGRAM OR