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SAN JOAQUIN COUNTY <br /> z 2 ENVIRONMENTAL HEALTH DEPARTMENT <br /> a . <br /> a 600 East Main Street, Stockton, CA 95202-3029 <br /> X42/retire Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: TAA(W 77 Ae,< Otip /luhq S•MF7 Date: <br /> Address: 39 W) y), TRAM° t?[UD City: , /A+ Zip Code: j 7G <br /> J <br /> Owner/Operator: Urxa �Hiq/QANJT Telephone: <br /> 8 32-Scat <br /> Program Element: /(J'17 Program Record: M310a Y04Inspection Type: r-A-* <br /> 8180 Posted - Yes P:I No Permit Posted es ❑ No Re-inspection on or After: <br /> IN-In Compliance N/O=Not Observed NIA=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> Ma'or violations ose a threat to public health and must be contacted lmmedlate/ . Non-cont fiance may warrant closure of the food faciff <br /> )l 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> X Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> K No discharge from eyes,nose,or mouth;no open wounds <br /> X Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> ;Handwasning <br /> n and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> facilities supplied and accessible j( 9. Toxic substances properly identified,stored,antl used <br /> and cold holding temperatures 0. Food storage;food storage containers labeled <br /> 7f Proper use of time as a public health control 1. Customer self-service foodprotected,individual utensils <br /> provided <br /> j4 Proper cooling methods 2. Food property labeled and honestly presented <br /> 7( 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> Warewashing facilities maintainetl;test strips available <br /> 24 12. No re-service of returned food 5. Equipmentlutensils approved;installed;clean;good repair <br /> 3. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use K <br /> )t 14. Food contact surface cleaned and sanilizedtwarewashing procedures 7. Vending machines maintained <br /> 38. Approved and sufficient ventilation and lighting <br /> )( 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> !t 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> J(17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance centlitions 2. Garbage and refuse property disposed <br /> 3. Toilet fadlities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food . Premises;personal/cleaning items;vermin-proofing <br /> f( 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> . No living or sleeping quarters inside facility <br /> 7( 1.Hot and cold potable water available. <br /> 7. Signs posted;last inspection report available <br /> A 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid health perit <br /> X 3. No rodents,insects,birds or animals inside facility 0. Impoundment <br /> 51. Peril Suspension <br /> IV <br /> [EH_S_p�e <br /> eceid Byrritle: <br /> cialist: Phone: y&8-T111? - Page 1 of <br /> EHD16-23 (lstpg) 12/1510 FOOD PROGRAM OR <br />