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��'�`�f"''FA SAN JOAQUIN COUNTY k•'�FG m' ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 ' •. �, Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.orCl F a FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: "� p �0• Date: a hos - L Address: � City: Zi Code:Iz� c, l� � Zip 9S3Gy Owner/Operator: A r fly /lb )_ U d; el S L Telephone: Program Element: I}��2� Program Record: (Dq Inspection Type: 8180 Posted )?Yes ❑ No Permit Posted VYes ❑ No Re-Inspection on or After: /27 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 immediatel . Non-compliance Tay warrant closure of the food facility Vii:'t p€A mo o, s [r3r17r1115tlat1EN1 C>f,K[QYIrIBd8 mANN= , i7 T 9. _� mm _ 1CYStf _ 11X 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties {o; Head d,�ky�efte,� ;;� �arstir�ai C#e�rrfiness � "��6` Communicable disease;reporting,restrictions&exclusions °.-,��,-� 25.�Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds ents , Proper eating,tasting,drinking,or tobacco use . 6. Approved thawing methods used P1 � 3ki3t1 ;'" �. 7. Food protected from contamination during storage zo< r vet . 09, v vwHands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used ltlperatur ,F ail stsl ' F ciit1 1fsi( '(581st to Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures U�, eliGO KA9iiS X 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean z Warewashin facilities maintained;test stri s available 12. No re-service of returned food 35. Equipmentlutensils 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 sanitizedlwarewashing procedures 37. vending machines maintained *: ptidiEfA1 8. Approved and sufficient ventilation and lighting _ pl PP 9 n9 TX 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible 12 0 16. Compliance with shell stock regulations;tagsidisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Cflnforrtlatls iflrtt � ygdtQy� _ 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and recuse properly disposed --- ---_------ m _ ., ttgitttl ,A£11 tbF ,_: facilities clean,supplied,and maintained X 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing #fr I �SiaSspii�ifllfl � es Ferentc»d Facties�; O. Prohibited foods not offered at high risk facilities 45.5. Floors,walls and ceiling are maintained and kept clean TRIA"tlflater3' #si Warr ti �', 6. No living or sleeping quarters inside facility i : _V1.Hot and cold potable water available. a ti}3js3siarrtf Eiift�retri : .. ,_ qurd 1Ai�S# �§dl; �, - � 7. Signs posted;last inspection report available 2. Sewagelwastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements e.�« x. �..o �;. MOW .,� '" ', = 9. Facility operating with a valid health permit „ 3. No rodents,insects,birds or animals inside facility 0. Impoundment 51. Permit Suspension Received Byfritle:VYX 12 EH Specialist: one: zj-/;- Page 1 of_.7 EHD 16-23 (1st pg) 419!12 FOOD PROGRAM OIR S