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SAN JOAQUIN COUNQ ENVIRONMENTAL HEALTH DEPARTMENT J 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • �4.. s �,..•; Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sagov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 0 iF00d Zan k Date; S _ 13 Address: .7 d Q k City: Zip Code: Owner/Operator: c J-b '_ti r-ad ct Q k Telephone:Z3 - '4091 Program Element: 3 Prog am Record: cS Inspection Type: ' Is(3180 Posted Yes 6KNo Permit Posted es ❑ No Re-Inspection on or After: IN=In Compliance NIO=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 pose a threat to public health and must be corrected immediate),. Nan-com llance ma warrant closure of the food facility nen MWk rt of = �crsup#lVjxln yrs �.. 1. Demonstration of knowledge;food safety certificate m 4. Person In Charge is present and performs duties Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds 3..'^ Ws: f�rIC1Edf Ret1iremeri#s. I Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 7. Food protected from contamination during storage P g 9 Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use r, Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used ertt fe#tf ��'. ptaYtSerrce,- � f( e, tatl=jflip..._.. !e ... Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer sett-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperaturesgt t7ztCffnssa+ tt1S: AFOR 11. Proper reheating procedures for hot holding -"N. 33. Nonfood contact surfaces clean 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipment/utensils approved;installed;clean;good repair M-- - 13.13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and saniti7edlwarewashing procedures 37. Vending machines maintained �: food f=r�rt1 Fst'�sv 8. Approved and sufficient ventilation and lighting PP Ni 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tagsidisplay 0- Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations �' �ys!cal Faclrtaes� Cotaforrnatl fNIE4 Appr d lrtft; iures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42, Garbage and refuse properly disposed _ '�"Ki tatteir�d�rfsory: 3. Toilet facilities clean,supplied,and maintained M i 19. Advisory provided for raw or underco 44. Premises;personalicleaning items;vermin-proofing tlgttt Susbe b1�1' olatrofl . t?'L" r�atierlt oq ddr r O. Prohibited foods not offered at high riii 45. Floors,walls and ceiling are maintained and kept clean ✓ 6 No living or sleeping quarters inside facility { 1.Hot and cold otable water available. app €forcemt3rd _ P an d .. WIN 7. Signs posted;last inspection report available d. ._......W:�..... .. °. :._. n�m. 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements .. ......, __�.... .... .. et[r1r �°°' = 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received Byrritle: G f`LL EH Specialist: Phone: �� $ cy Page 1 of EHD 113-23 (1st pg) 419112 FOOD PROGRAM OR