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SAN JOAQUIN COUNTV- ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 "<2iFoaa" Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siaov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT E S �h j N C ",re-o � Date:Ofi-eM/ e ," Ity. "�C-q Zip Code: 5-3341 r (1a C r'-l• � Telephone: Z3-/ �t: Program Recor . InspectionType:Yes No Permit Posted 1-Yes No Re-Inspection on or After: IN=In Compliance WO=Not Observed WA=Not Applicable COS=Corrected on-site MAJ=Mayor Violation OUT=Not in Compliance See reverse side for code sections and general requirements that correspond to each violation listed below. Or vio11 lations pose a threat to public health and must be corrected immediately. Non-com liana ma warrant closure of the food facility Demonstration of Knowledge Ma.t our. cos X 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties and Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and heir restraints No discharge from eyes,nose,or mouth;no open wounds Proper eating,testing,drinking,or tobacco use 26. Approved thawing methods used 27. Food protected from contamination during storage X Hands dean and property washea,proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances property identified,stored,and used laifonship .. ...d ._..._......:. .. ..._ ..... . .-........... . Proper hot and mid holding temperatures 30. Food storage:food storage containers labeled Proper use of time as a public health control 3 t. Customer self-service food protectedindividual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Ei ij , tl Utensils/Linens. /` 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 4. Warewashing facilities maintained;test strips available 12. No re-seMce of returned food 5. Equipment/utensils approved;installed;clean;good repair x 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food Contact surface cleaned and sankized/warewashing Procedures 7. Vending machines maintained B. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations hies 1. Plumbing maintained;proper back flow prevention 18. ComDfiarfce wiM HACCP plan or variance conditions . Garbage and refuse property disposed . Toilet facilities dean,supplied,and maintained 19. Advisory provided for raw or undercooked food . Premises;perooneVof ring items;vermin-proofing . Prohibited foods not offered at high risk facilities Floors,wells and ceiling are malnta ned and kept clean . No living or sleeping quarters Inside facility 1.Hot and cold potable water available. 7. Signs posted;last inspection report available :y . Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements '` 9. Facility operating with a valid health permit ,V 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension ived By/Ritls:v H Specialist: Phone•2 Page 1 of Z EHD 16-23 (1st pg) 12/15IN r/�� / ©/�, FOOD PROGRAM DIP