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op4ut" SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 c¢Li�oRa p Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.siaiov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: �'� �A I ,+N 77 Date: 0,5 -23 Address: , L H + u ! a City: yAAKkca Zip Code: Owner/Operator: (`' O1 7� Telephone: �3 O _ O a Program Element. �l Pr`o'gram Record: �C Inspection Type: 7 58180 Posted Yes ❑ No Permit Posted XlYes ❑ No Re-Inspection on or After: IN=In Compliance NIO=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 fisted below, Ma-or violations pose a threat to public health and must be corrected immediate! . Non-compliance may warrant closure of the food facility INpia:wn l3emonstratror bf Knowledge �� ou :cos; 5ulaervision X 1. Demonstration of knowledge;food safety certificate 6 24. Person In Charge is present and performs duties aEmployee Health and H lane _ _ Fersonat Cleanliness". __ -1�.r Communicable disease;reporting,restrictions&exclusions �� 5. Personal cleanliness and hair restraints 13. No discharge from eyes,nose,or mouth;no open wounds �. t __ _ G_e_neraE Fond Safety Requirements �j . Proper eating,tasting,drinking,or tobacco use 26, Approved thawing methods used P_�eventiijg ort am y Hands_Y � 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Irt-713. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Tempe ature Relationship. ; Y„-_- F0' :StorageIb" isplay� !S Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures j _ _ E_guipment l+UtensilstLinens 11. Proper reheating procedures for hot holding I 33. Nonfood contact surfaces clean -T'Protection From Contarrilnation,. � 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils 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 Frorti Approved..Source 38. Approved and sufficient ventilation and lighting 115. Food obtained from approved source E A 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 nPiys#cal"Facilities _ Conformaftce WitttA&p 41. Plumbing maintained;proper backflow prevention 118Compliance with HACCP plan or variance conditions 42, Garbage and refuse properly disposed _ Co.sumer Advisory 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food "„ 4. Premises;personallcleaning items;vermin-proofing __ kllghlySasceptik�le Pop I ati6r s :1'ermarEent Foodif lilitles 1 1 0. Prohibited foods not offered at high risk facilities _5. Floors,walls and ceiling are maintained and kept clean -_Water'/Hot.Wate.r 46. No living or sleeping quarters inside facility T 1.Hot and cold potable water available. Gompharice ancE: nfor.Cerrient. L iquid:WaSte Disposal; 7. Signs posted;last inspection report available 2. Sewagelwastewater properly disposed;toilet facility useable 77T 48. Compliance with plan review requirements Vermin. _ 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone- Page 1 of A a EMD 16-23 (1st pg) 12/15109 /'/_ _ / FOOD PROGRAM OIR