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ark SAN JOAQUIN COUNT �I ?o ppG a y� ENVIRONMENTAL HEALTH DEPARTMENT a 1868 East Hazelton Avenue, Stockton, CA 95205-6232 ••(s4_, y ,a�P Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.orf3lehd LlFOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: f* 0 nq f1do " S Date: .g, / zol Address: �, City: i Zip Code: Lb ^f I Owner/Operator: US V J t� Telephoner OC Program Element: Program Record: r TE Inspection Type: 8180 Posted ❑Yes ❑ No Permit Posted ❑Yes i7 No Re-Inspection on or After: IN=In Compliance NIO=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. Ma or violations pose a threat to cublic health and must be corrected immediate! . Non-compliance mat warrant closure of the food facili tlm ift8tttfcn<a k �wTf <''- 1 e 1. Demonstration of knowledge;food safety certificate < _ ' .a 4. Person In Charge is present and pe11 rforms duties plo �& r ,�. yee eRE Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Food protected from contamination during storage Hands clean and properly washed;aproper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used �i+trruft€;� tttiFiftirli' . 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 mAu� rtNfttsil�f f Ill. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 4. Warewashing facilities maintained;test strips available 12. No re service of returned food 6. 35. Equipment/utensils approved;installed;clean;good repair "` 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedlwarewashing procedures 7. Vending machines maintained 8. Approved and sufficient ventilation a pp 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 _s t Ffli 17. Compliance with Gulf oyster regulations ,> - _2 ; mn arman 1i ave ttl t F 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed :.. i3. Toilet facilities clean,supplied,and maintained �..:: .:� chsrnrrel4dv, y PP 19. Advisory provided for raw or undercooked food 44, Premises;personal/cleaning items;vermin-proofing li �16P P1A 1 F7 1S � l:2lit 11 r1 Fit} Ci� IP € 0. Prohibited foods not offered at high risk facilities 45, Floors,walls and ceiling are maintained and kept clean '� `_.._.:�-,,..,_..,..w<. - -� ��:� :._.�..m�<� . � � �� 6• No living orsleeping quarters inside facility 1.Hot and cold potable water available. AN 4 be"anot w __ urdt3CsE, 7. Signs posted;last inspection report available ..... _._.- __._ ., 10 � :` 2. Sewage/wastewater properly disposed;toilet facility useable 8- Compliance with plan review requirements N; 49. Facility operating with a valid health permit i 3. No rodents,insects,birds or animals inside facility 50. Impoundment I 1. Permit Suspension Received By/Title- EH Specialist: r� Phone: O Page 1 of .10 EHD 16-23 (1st pg) 419112 i�j FOOD PROGRAM OR i! '0i