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I 4 SAN .IOAQUIN COUNT'S ENVIRONMENTAL HEALTH DEP TMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.s' ov.or /ehd tiFURa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: rt vs PhAt Mot C Date: -_ � C.. ,5' /3 j Address: // / _ City: G _ Zip Code: ; Owner/Operator: Telephone: Program Element: 1419 Program Record: Inspection Type: VL-,, IS B180 Posted ❑Yes ❑ No Permit Posted ❑Yes ❑ 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 pose a threat to public health and must be corrected immediate! . Non-com fiance may warrant closure of the food fact Dernnnstraf c I£r 'IM."', ...'giigm 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties e H act tie y.;. ersot►al Cleanistss .w Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds fS13t1G4 # eWIi1iE•I 1t ; �• ��° Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used i Pio tin,tgZo�faraai�aat ':�sy Hands , 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used j .m 3rtte txtt d8tt° 1e�13t $1�p ;: t91 5#r�ra1Srlre 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 property labeled and honestly presented 10. Proper cooking time and temperatures am., my gllif5ttl t l 3 1 YPeAs,00 ; i. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Y< 24, ttY #ti3i3ifi�titiP 4, Warewashing facilities maintained;test strips available 1`112. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedlwarewashing procedures 7. Vending machines maintained e. Approved and sufficient ventilation and lighting ® t 5. 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 NO CtSftdlh[Iit3fBItafaprf�Jrta> 1 ,.- �54 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 4Z Garbage and refuse properly disposed rs f ilrrle>rtiflS .:`.., 3. Toilet facilities clean,supplied,and maintained Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing -._.. tgly sf tpb l�opt�tatidias w _. .... Ornt8 fne tl fwacrti i 0. Prohibited foods not offered athigh trisk facilities �- 5. Floors, walls and ll sleeping ares inside fed and Ni.."Y"A 9 p 9 q facility i kept clean f __« ....r.... __� e 1.Hot and cold potable water available. y p P ...,. '�„�rtYp�r�[r1r�eta4,� z��OIFY�#i�t'tt;`'�•,,;;��. WNW7. Signs posted;last inspection report available i 2. sewage/wastewater property disposed;toilet facility useable 48. Compliance with plan review requirements ; g4ferm_ < Ito 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment j 1. Permit Suspension Received By/Title: r v�f J r Q•k EH Specialist: Phone: Z01 12 _ Page 1 of EHD 16-23 {1st pg) 4/9112 FOOD PROGRAM OIR } I