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� SAN JOAQUIN COUNT r: ti ..-,, ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax., (209)464-0138 Web:www.s4gov.org/ehd 'CIRORN FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: r5 � Address: Zip Code: Owner/Operator: Telephone: Program Element: P gram Record: ,lJ ( Inspection Type: B180 Posted Yes No Permit Posted Yes 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 violationspose a threat to public health and must be corrected fmmediatel . Non-coni liance may warrant closure of the food facilit Demonstration of Knowledge rw 'Purr ces Supervision CUT Demonstration of knowledge:food safety certificate 24. Person In Charge is present and periorms duties ;c Employee Health and Hygiene Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used ,;ntamination by.Hands 27. Food protected from contamination during storage Hands clean and property 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 . Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean Protection 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/warewashing procedures 37. Vending machines maintained 'Food From Approved Source '! 38. Approved and sufficient ventilation and lighting 15. Food data 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. Compliance with Gulf oyster regulations - Physical Facilities Conformance With Approved Procedures 47. Plumbing maintained:proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 1-119 Advisory provided for raw or undercooked food 44- Premises:personal/cleaning items;vermin-proofing Highly Susceptible Populations - Permanent Food Facilities -- D. 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. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available v 122- Sewagerastewater properly disposed,toilet facility useabl 48. Compliance with plan review requirements / Vermin 49. Facility operating with a valid health permit 123. No mdonts,insects,birds or animals Inside facility 50. Impoundment 1. Permit Suspension Received Bylritl . EH Specialist: Phone: � 3 Page 1 of EHD16-23 (lstpg) 12 FOOD PROGRAM OIR