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oPap.tn. s SAN JOAQUIN COUNT' ENVIRONMENTAL HEALTH DEPARTMENT :< 1868 East Hazelton Avenue, Stockton, CA 95205-6232 4.. ,,..a Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:WWW siaov.org/ehd CIFde~ FOOD P OGRAM OFFICIAL INSPECTION REPORT Em Date: �b / r✓1� City: Zip Code: : r7✓ Telephone: r77,t: Pro ram ecord: I spection Type: Yes No Permit Posted es o 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 violations ose a threat to public health and must be corrected immediatel . Non-compliance may warrant closure of the food facilit tour Demonstration of knowledge:food safety certificate 4. Person In Charge is present and performs duties nA Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints No discharge from eyes,now,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used 7. Food protected from contamination during storage Hands clean and property washed;proper glove use 8. Washing fruits and vegetables before use 1111111111113. Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used Proper hot and cold holding temperatures X 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 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Pro . on From Con ' ._'on 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 EMSHUN Approved Source ' 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 17. Compliance with Gulf oyster regulations Physical Facilities MMI;nce With Approved Procedures 1. Plumbing maintained:proper back flow prevention 8. Compliance with HACCP plan or varian 42. Garbage and refuse properly disposed i, Consumer Advisory 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked f, 44. Premises:personal/cleaning Items:vermin-proofing :.ly Susceptible Populations Permanent Food Facilities _ . 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 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available . Sewage/wastewater properly disposed:toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit . No rodents, insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension eeeltred Isyrrroe: _ H Specialist: Phone: ,�,J7 j Page 1 of EHD IO-23(1s pg)4N12 FOOD PROGRAM OIR