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SAN JOAQUIN COUNT ENVIRONMENTAL HEALTH DEPARTMENT 1868 East HazeIton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.orcilehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: --42 r mci-(Licla '' \ 0 c -11.-t7jk ( 0 r Date: Address: ) 4 I _ pil 0 r n City: c 6A._ tuil Zip Code: Owner/Operator: Telephone: ej .....9 vi .3 Program Element: \'&'.:?,'-) Program Record: Inspection Type:fk[LH-11\42..., SB180 Posted Yes No Permit Posted Yes No Re-Inspection on or After: IN = In Compliance N/O = Not Observed N/A = Not Applicable COS = Corrected See reverse side for code sections and general requirements that Major violations pose a threat to public health and must be corrected immediate! ... on-site MAJ = Major Violation OUT = Not in Compliance correspond to each violation listed below. . Non-corn • Hance ma warrant closure of the food facili ..t*... V-9RM 'if 1. Demonstration of knowledge; food safety certificate qr., cos , „ Supervi sion Person In Charge is present and performs duties Hygiene- . - \ .,..,,,t, . Communicable disease; reporting, restrictions & exclusions . ‘,. Personal cleanliness and hair restraints . No discharge from eyes, nose, or mouth; no open wounds - .. - . Proper eating, tasting, drinking, or tobacco use 4., gcontamina .. 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 „ ‘.. . ,° - - ...... ..., .v. . Proper hot and cold holding temperatures Food storage; food storage containers labeled :. Proper use of time as a public health control Customer self-service food protected; individual utensils provided Z e. Proper cooling methods Food properly labeled and honestly presented 10. Proper cooking time and temperatures qu . , . 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean . ', • :ford ' 0 _ " 34 Warewashing facilities maintained test strips available 12. No re-service of returned food . Equipment/utensils approved; installed; clean; good repair t. i-, 13. Food free from contamination and adulteration 36. , 1 Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures ' Vending machines maintained .- - - Food From Source _ 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 .0. Proper use and storage of wiping cloths Compliance with Gulf oyster regulations /2.7. Conformance With ° 1. Plumbing maintained; proper back flow prevention -..* 8. Compliance with HACCP plan or variance conditions .2. Garbage and refuse properly disposed 3. Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercooked food 4. Premises; personal/cleaning items; vermin-proofing !, , n. erma t,. Facil‘ Prohibited foods not offered at high risk facilities /20. Ai 5. Floors, walls and ceiling are maintained and kept clean _ atm: 6. No living or sleeping quarters inside facility 1. Hot and cold potable water available. . .*t 7. Signs posted; last inspection report available 2. Sewage/wastewater properly disposed; toilet facility useable 48. Compliance with plan review requirements 7. . Vermin „... 9. Facility operating with a valid health permit „23. No rodents, insects, birds or animals inside facility 0. Impoundment 51. Permit Suspension Received By/Title: „Kr _,„ EH Specialist: (,i / Phone:;;Lcq .4 ._ Page 1 of Z.. 71‘ il 0, t "Mr ,1 _/- 1 EHD 16-23 (1st pg) 41?' FOOD PROGRAM OIR