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SAN JOAQUIN COUNT W .. X ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd �iPOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Jo e " Tr,.% v e I P 1 o L G Date: ' _ Cr- y Address: , r u 5 o r 14 A City: L ec a h r CIO Zip Code: C? 5 J3 D Owner/Operator: J Telephone: Program Element: Program Record: 16 17 Lf Inspection Type: go;A 1 SB180 Posted Yes No Permit Posted 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. Ma-or violations 2ose a threat to Eublic health and must be corrected immediate) . Non-corn liance maX warrant closure of the food facility 0 NA Demonstration of Knowledge fiti+ OUT I cos Supervision GO 1. Demonstration of knowledge:food safety certificate 24. Person In Charoe is present and performs duties Employee Health and Hygiene _ Personal Cleanliness d [,,J2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints -- ..... -- _ No discharge from eyes,nose,or mouth;no open wounds Gensral>Fpod Safety Requirements . Proper eating,tasting,drinking,or tobacco use �_ 6. Approved thawing methods used Preventing Contaminatiotl by Hands 7. Food protected from contamination during storage - _ Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use FIF Rl"�- Handwashing facilities supplied and accessible i a' 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 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 Equipment/Utensils/Linens,, 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashin facilities maintained;test strips available � 9 P 12. No re-service of returned food 35. Equipment/utensils 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/warewashirig procedures 37. Vending machines maintained Food From Apprcr e! Source . 38. Approved and sufficient ventilation and lighting 15. 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 Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention j 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisor} provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing y Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not 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 1.Hot and cold potahle water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available b j X72prnpfrly disposed,toilet facility useable � 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents,in cts,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title; EH Specialist: Phone: Page 1 of EHD 16-23 (tsl pg) 4/9112 FOOD PROGRAM OIR