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SAN JOAQUIN COUN ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.smoov.org/ehd LlFOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: e(a_ V,a4f j Date: W57"l Address: l City: Zip Code: Owner/Operator: Telep A7 Ar, hone, Program Element: Program Record: rq!� Z J�-& Inspection1 Type:/7ql/7A-7,/ Posted Yes r]-No Permitiposted Nes D No Re-inspection on or After:B--,-80-PosX 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 osea threat to 1?ubficbealth and must be corrected immediate!P. Non-coq !tante may warrant closure of the food facility now 0 4�. 'X R-114"Wo M 64* 11. Demonstration of knowledge�food s;afety certificate 24. Person In Charge is present and performs duties 1W. , llklk OWE ona Communicable disease;reporting,restrictions&exclusions 11W 25. Personal cleanliness and hair restraints • No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 1 26. Approved thawing methods used 27. Food protected from contamination during storage Hands clean antl properly washed;`proper glove use 28. Washing fruits and vegetables before use . `E Handwashing facilities supplied and accessible29. Toxic substances properly identified,stored,and used Proper hat 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 Iy&- Proper cooling methods 32. Food properly labeled and honestly presented fil 0, Proper cooking time and temperatures L P�� -ineip"t _yp it. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean n� Prot V 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 X14, Food contact surface cleaned and sanitized/warewashin'g procedures 37. Vending machines maintained 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 _`,�11_."", CanfRrrnaris ]Nlth ':,p Pr Bed 41. P1 u mbin�maintained;proper back flow prevention jirpi,td_ o .,&Fe�i y - V11 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed "UP-" 43. Toilet facilities clean,supplied,and maintained l9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items.;vermin-proofing V Otis 4 P 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean V oa W F 46. No living or sl f te M�14 Slee in quarters inside facility W #1.Hot and cold potable water available' rte" r A 47. Signs posted;last inspection report available _�k_ 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Z tn p y 9. Facility operating with a valid health permit t-111�3. No rodents,insects,birds or animals inside facilit0. Imoundment 11. Permit Suspension Received l yrritle:I E Specialist: Phone: Page 1 of EH016-23 (11stpg) 12/15/09 FOOD PROGRAM OIR J!