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SAN JOAQUIN COUNT �-� ENVIRONMENTAL HEALTH DEPARTMENT _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 . ..J ;P• Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd 4tiFORa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: (JS 7) Date: Address: ')_r_ It "a Owl, City: Stbr ,_Tot-j Zip Code: Owner/Operator: CA 1 50 ` V t v` Telephone: 'rJl.l (J ve, ICA Program Element: Program Record: 111Inspection Type: SB180 Posted Yes ❑ Permit Posted Yes ❑F Re-Inspection on or After: w jpe�� 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 violationspose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility_ - �N rrk, Nrr•. Demonstration of Knowledge raA� ou-r cos Supervision our j 1- Demonstration of knowledge,food safety certificate 24- Person In Charge is present and performs duties Emplgyee Health and Hygiene .. Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25 Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements �'43. Proper eating.tasting drinking or tobacco use 26. Approved thawing methods used P nting Con 27. Food protected from contamination during storage ,5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use l1_ Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship Food Storage/Display/Service 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 10. Proper cooking time and temperatures Equipment f utensils I Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Coitici 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;dean;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 j! / 37. vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations aciliti formahce With Approved Procedures 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or w riance conditions 2. Garbage and refuse properly disposed Consumer Advisory 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods riot 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 )21 Hot and cold potable water available Compliance air,41W. , ment Liquid Waste Disposal 47. Signs posted,last inspection report available 22 Sewage/wastewater properly disposed toilet facility useable 48. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 3. No rodents,insects birds or animas inside facility 50. Impoundment 51. Permit Suspension ILI Received By/Title: EH Specialist: Phone:r) Page 1 of EHD 16-23 (1st pg) 4/9/12 i d-�►`�1 `U FOOD PROGRAM OR