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�k k• hoc SAN JOAQUIN CO m' `X ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 c4i�i=�R�'•� Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.siaov.ora/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: - )-7_1 Address: SCity: Zip Code: G 5 Owner/Operator: Telephone: �599 - z3A 1-14 Program Element: (�2 S Program Record: L( l Inspection Type: 5B180 Posted ❑Yes ❑ No Permit Posted ❑Yes ❑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 immediatel . Non-com Bance may warrant closure of the food facility lea Elsmotlalxp>li 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties I „°. . !"N' . Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds ° a d taf_-J ict rete ti€ Proper eating,tasting,drinking,or tobacco use h_ 6. Approved thawing methods used 7. Food protected from contamination during storage __m..... oata7itacss , 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 .;�°: aP� - '�°� �' arrtid'�"irel� �+em�►�€`-. i�ad Sfrage�jsp�a�f��e. ; i 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures , W _0= A �rel'1,T�eltgi �l > eOMO 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean C.r ,._ . u=°°° CIgt1taAiffOt �t 4. Warewashing facilities maintained;test strips available r 12. No re-service of returned food 35. EquipmenUutensils approved;installed;clean;good repair 13. f=ood 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 ,:, 00diFsirl>E, ipfsis3vet�'t3ti 8. 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 °„ o,�c 1. Plumbing maintained;proper back flow revention ti7T11Ri y#t;h tluiial 9 P P P 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed �,;.., °,,,;, �. 3. Toilet facilities dean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin proofing 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean eTrTt Wate1 6. No living or sleeping quarters inside facility 6 1.Hot and cold potable water available. °°'° P �artt: lttld frt11Ec►lcetrint r _ � ., ,TMW� :. ,,,,, 47. Signs posted;Iasi inspection report available f 2. Sewagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements .._....... ._. _. .. w............_,. .. Uerl911fi 9. Facility operating with a valid health permit N3. No rodents,insects,birds or an' Is insM facility 50. Impoundment 1. Permit Suspension 1 I Received By/Ti ' EH Specialist: Phone: 14; -�3 Page 1 of k EHD 16-23 (1st pg) 4!9112 FOOD PROGRAM OIR 1