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SAN JOAQUIN COUN za ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • c;.. '"';� Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd �Ii O6 FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: CJ ✓NLA`,-+ E ✓!4L 1 Date: 2 `1- 3 -/5 Address: -, y y , 6 m r City: c�C +-0 C.*-, + Zip Code: 9 5 2 1 0 Owner/Operator: t>I A Telephone: 95.2-)O3 C) Program Element: I (* (_7 Program Record: P 2 O •-7 9 0 Inspection Type: 120 Y-{, IS 6180 Posted 11Yes No Permit Posted J es 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. Major violations 2ose a threat to ublic health and must be corrected immediatel , Non-compliance max warrant closure of the food facility l'ruo wa s ert tsstratton,of Know+edge R t aur 'cos $itpervts��si; ar 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties ;. @@ a yg .• u s a mf BtSYtreAflfrl£9$F\ \ r or o' f . Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds s`ritttOd-Safety+ 14 �` Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used wt#tBt7il - 7. Food protected from contamination during storage 'L1IWI 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use {w•an . Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used _ x -. 'M ilk RN Proper hot and cold holding temperatures 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 TM 10. Proper cooking time and temperatures _ � quipm _ fi . 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean - rri1ifG17 = 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair V 36. Equipment,utensils and linens:storage and use d13. Food free from contamination and adulteration V 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained 38. Approved and sufficient ventilation and lighting V ~15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible V 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulationsZEN _r 1. Plumbing maintained,proper back flow prevention e 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed � . am Q a� 3. Toilet facilities clean,supplied,and maintained V 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing n tT Permartet>toodFactlttles 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 4�54 �= .. Yater _, _ - 6. No living or sleeping quarters inside facility _ - 1.Hot and cold potable water available. n _= •:IWO e WBSt+BI�t ; ' 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements � �� YtartntM 9 Facility operating with a valid health permit w LJ 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By(Title: EH Specialist: J- Phone: ,49 Page 1 of P7 2) •� EHD 16-23 (1st pg) 419112 FOOD PROGRAM OIR