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°Pgu'tN ° SAN JOAQUIN COUN- Z' ENVIRONMENTAL HEALTH DEPARTMENT j 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sicov,oro/ehd k�iFO.R ri FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: U J 5 q on rck,-,+ Date: Address: -1(o 2-$ Pac i �C_ -e- City: � C-*-�� Zip Code: Owner/Operator: Y i-fG r; _-S Telephone: c� Program Element: Program Record: P d j(o Z Inspection Type: SB180 Posted-y-Yes No Permit Posted-)`-Yes No Re-Inspection on or After: lI✓1 i�1'r 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. --mor violations pose a threat to eublic health and must be corrected immediatel . Non-cora fiance maX warrant closure of the food facility r xn remonstration of Knowledge taai our cos Supervision iwi 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness 2. Communicable disease; reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds I Generai Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination tty Hands 27, Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Vf Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time andTempetature Relationship .a . F� ,�� Food Stoiraget131splay/3erv�ce 7. Proper hot and cold holding temperatures f 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperaturesEquipmeltt UtenSliS��tnPt4S r 11. Proper reheating procedures for hot holding 33- Nonfood contact surfaces clean -- Proteetion From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils 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/warewashirig procedures 37. Vending machines maintained Food From ApprovelSoutce_a 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 7. Compliance with Gulf oyster regulations Physical facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Cori er.Advisory 3. Toilet facilities clean,supplied,and maintained i 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly,Susceptible Populations Permanent food Facilities Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean ' Water/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Comptiance atld Enforcement igUid Waste Disposal'. 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin9. Facility operating with a valid health permit 3. No rodents, insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received ByfTitle: EH Specialist: . - Phone: J f� Page 1 of EHD 16-23 (1sl pg) 4,•'9112 G C FOOD PROGRAM OiR