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wry. � SAN JOAQUIN COUNTY y� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �••CgCIFdR ;P.• Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: G+✓�L C C` Date: ddress: Vvz #j City: G Zip Code: •caner/Operato : n v�IY` fnw. y Telephone: +�C� Program Element: Program Rec�kA Inspection Type: SB180 Posted L i Yes ❑ No Permit Posted es ❑No Re-Inspection on or After: 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. Ma'or violations pose a threat to public health and must be corrected immediatel . Non-compliance may warrant closure of the food facility IN wo ,via Demonstration of Knowledge reae our cos Supervision cut 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Healt�and Hygienes e, al;Cleanliness 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints El3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements 1111111114. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used a 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used I e I f F od Storage/qis a. .$erv77', Proper hot and cold holding temperatures 30. Food storage;food storage containers labele 8. Proper use of time as a public health control 31. Customer self-service food protected;individual 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. per cooking time and temperatures = Eqwpment/Utensils I Linens 11. per reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination. 34. Warewashing facilities maintained;test strips 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 sanitized/warewashing procedures 37. Vending machines maintained -0 'F om Approved Source 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. Compliancewith Gulf oyster regulations Physical Facilitie's Conformance With Approved Procedures 41. Plumbing maintained;proper backflow prevention YR -18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer A4vw' 3. Toilet facilities clean,supplied,and maintained - NJ19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Flighty Susceptible Populations = anent Food Facilities 20. 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 21.Hot and cold potable water available. JJ�CmpIiane and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available Y,00122. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension LIJ Received By/Title: EH Specialist: ^ , Phone: �G(- Page 1 of EHD 16-23(1st pg) 4/9/12 FOOD PROGRAM OIR