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SAN JOAQUIN COUNTY SwIll" 2, ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd �rFORa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facilityh,ed-s I Cviivo a Date: Address: sc, r Q iblig/�C •.,C /✓ AJ4�Cj Zip Code: rat r: Owner/0 e14) s-efrtl!� ®dWQ- O Telephone: -_ 7-Z V Program Element: Program Record: Im I& 319 r f Inspection Type: yt,e B180 Posted A-Yes ❑ No Permit Posted Ryes ❑No Re-Inspection on or After: IN=In Compliance N/O=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. Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facilit Demonstration of Knowledge ruu OUT cos Supervision 1. Demonstration of knowledge,food safely certificate 24. Person In Charge is present and performs duties i' Employee Health and Hygiene 3 Personal Cleanliness_ Communica Is disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requiremeif Proper eating,lasting,drinking,or tobacco use 6. Approved thawing methods used 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic.substances properly identified,stored,and used Proper hot and cold holding temperatures 0. 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 X 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean . Warewashing facilities maintained;test strips available X 12. No re-service of returned food 5. Equipment/utensils approved;installed;dean;good repair K 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanilized/warewashing procedures 7. Vending machines maintained 8. Approved and sufficient ventilation and lighting X 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths fir 17. Compliance with Gulf oyster regulations 1. Plumbing maintained;proper back flow prevention 8. compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food k4l. Premises;personal(cleaning items;vermin-proofing 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. 7. Signs posted;last inspection report available 2. Sewage/waslewater property disposed;toilet facility useable 8. Compliance with plan review requirements 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received BylTide: EH Specialist: �� Phone: G _ s P Page 1 of 2- EHD 16-23(1st pg) 12/15/09 �A'r rind FOOD PROGRAM OIR