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SAN JOAQUIN COUNI"J I X ENVIRONMENTAL HEALTH DEPARTMENT I •' - 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209)468-3420 Fax: (209)464-0138 Web:vt+ww.s ov.ar /ehd LioRh� f FOOD PROGRAM OFFICIAL INSPECTION REPORT [Name of Facility: Date: 1 l' n SV4t �S ddress: 3 ; S Ve City: ) j ro Zip Code: wnerlOperator: {� L 11 5 3 j D u �. G Telephone: (A TrI �z-�o 7v Program Element: 6 Z Program Record: Inspection Type: B160 Posted es ❑ Permit Postedo n Yes ❑P Re-Inspection on or After: , IN=In Compliance N10=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 eublic health and must be corrected immediate!r. Non-com fiance ma warrant closure of the food facility 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Communicable disease;reporting,restrictions&exclusions •5. Personal cleanliness and hair restraints p 9 3. No discharge from eyes,nose,or mouth;no open wounds Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used ntrrg` ; 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 �. ..- a .,.�. ... Proper hot and cold holding temperatures X 0. Food storage;food storage containers labeled Proper use of time as a public health Control 31. Customer self-service food protected;individual utensils provided X Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperaturesAi ) °: t6� `s t4 . ..,, } l l. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean y -0 �,� �„;�,,,,„p,.. •,_ lli; � �� „� .- .- �., 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 2(' 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface deaned and sanitizedlwarewashing procedures 37. Vending machines maintained r y "- 38. Approved and sufficient ventilation and lighting ° o-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 y- ' 1. Plumbing maintained;proper back flow prevention V 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing mm.°.....-.... -' r �.e t1E14tf..°. F'�Cit1t , ,1l(120. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean 6. No living or slee m quarters inside facility yy Its 9 p 9 q Y 1.Hot and cold potable water available. [� ...... � !� oq.., ... .. 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit M-13.3. No rodents,insects,birds or animals inside facility 50. impoundment 51. Permit Suspension a Received By itle: EH Specialist: v Phone: / 21Page 1 ofI-) EHD 16-23 (1st pg) 4/9112 CI FOOD PROGRAM 0111R