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ot"�' • c SAN JOAQUIN COUNTY r. ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �;•. _ . :P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd �%FC•n�' FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: -Fr t4 U c 34 c Date: 7- 2:2-).3 Address: 3 l q T rcrc City: ''Tro f Zip Code: 9S36 Cit Owner/Operator: 1 C p S D . -fir C, 1 Telephone: 8.3� SW6 Program Element: Program Record: b Inspection Type: u 4 58180 Posted es ❑ No Permit Posted es ❑ No Re-Inspection on or After: IN=In Compliance N/O=Not Observed NIA=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-compliance ma warrant closure of the hoodfischlitlif emo str bo oft now dg 1. Demonstration of knowledge;food safely certificate 24. Person In Charge is present and performs duties loyeg.' ea. r Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds q fr e Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used 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 2. Food properly labeled and honesty presented 10. Proper cooking time and temperatures - 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces dean 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipment/utensils approved;installed;clean;goad 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 37. Vending machines maintained od;From.Appro 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 7. Compliance with Gulf oyster regulations ante With Approvetl•Proc 1. Plumbing maintained;proper back Flow prevention 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed o sumer Advisory % 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 4. Premises;personaVdeaning items;vermin-proofing ;.Highly Susceptible Populations:` 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. 7 - EH ompfahce ands oe Li- uid:Waste Disposal- ed;last inspection report available ✓ 2. Sewage/wastewater properly disposed;toilet facility useable e with plan review requirements ermin nfomf' rating with a valid heath pennit 3. No rodents,insects,birds or animals inside facility ent pension Received By/Title: EH Specialist: Phone: L t� ��Lr Page 1 of EHO16-23(lstpg)4/9/12 CJC v FOOD PROGRAM OIR