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_ . • o�g_.. SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1888 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3424 Fax: (209)464-0138 Web:www.sig GRAM OFFICIAL INSPECTION REPORT ov-or_ /g ehd FOOD PRO Date: Eddress: Facility: dip Code: 5o� Telephone:G�t 11_� perator: Z5 !Inspection Type: � i 'i Element: Program Record: Yes t]PRe-Inspection on or After: osted Yes ❑ Permit Posted IN=In Compliance N!O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance S See reverse side for code sections and general requirements that correspond to each violation listed below. Major violations gose a threat to aublic health and must be corrected immediately, Non-com liance may warrant closure of the food f-- ... .....>. .'a .„„ • e....9_e°., a .. � •d.<'� _ men 1. Demonstration ofa knowledge;food safety certificate 4. Person In Charge is present and performs dunesn�.a�yy ✓ Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 2& Approved thawing methods used ° 7. Food protected from contamination during storage 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 v ... .. . 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 L/ Proper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures t 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean _. 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food .,u 35. Equipment/utensils approved;installed;dean;good repair ✓ El13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained 38. A m - .. -- roved and sufficient ventilation and lighting PP 9 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths { I, 47. Compliance with Gulf oyster regulations - ' 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and main alne 6,: 9. Advisory provided for raw or undercooked food 44. Premises;persona llcleaning items;vermin-proofing t.... t� etttcsrd�ilitu 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean No living or sleeping quarters inside facility 1.Hot and cold potable water available: ° y 47. Signs posted;last inspection report available 2. Se wagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements ,vim,, m 9. Facility operating with a-valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment S1. Permit Suspension Received By/Title:'`i -� EH Specialist: !. Phone: �^ Page 1 of Z EHD 16-23(1 s11 419112 FOOD PROGRAM OIR