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SAN JOAQUIN COL Y ENVIRONMENTAL HEALTH DEPARTMENT 1868 East HazeIton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siQov.orcl/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Vieviv , ,. ,.,. Date: ji I/V 4til, 4-k DM-RAPI ,iii_alik_ Address: 3 so wAutift I. City: Zip Code: I Owner/Operator: ry.), i i AAP` Telephone: . Program Element: 1 Program Rec.I d: 0 0 (i'7tc-rti Inspection Type: !SB180 Posted ets No Permit Posted 7y NT Re-Inspection on or After: IN = In Compliance N/O = Not Observed N/A = 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 immediately. Non-compliance may warrant closure of the food facility IN ITC , Nik, Demonstration of Knowledge A.I i OUT ,TIis Supervision OUT \CI r 1 Demonstration of knowledge: food safety certificate I 24. Person In Charge is present and performs duties 7 Employee Health and Hygiene Personal Cleanliness R. C.c.n.;flunIcable disease; reporting, mstrictions & exclusions .. 25. Personal cleanliness and hair restraints No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage -,-- p Hands clean and properly washed; proper glove use . 28. Washing fruits and vegetables before use 16 Handwashing facilities supplied and accessible 29 Toxic substances properly identified, stored, and used Time and Temperature Relationship Food Storage/Display/Service 7. Proper hot and cold holding temperatures N/ 30. Food storage; food storage containers labeled -)C8. 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 Proper cooking time and temperatures Equipment / Utensils! Linens Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34 Warewashing facilities maintained; test strips available 2. No re-service of returned food 35. Equipment/utensils approved; installed; clean; good repair 13 Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use N4 14. Food contact surface cleaned and sanitized/warewashing procedures , 37. Vending machines maintained Food From Approved Source 38. 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 417. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures Plumbing maintained; proper back flow prevention ,.18. Compliance with HACCP plan or variance conditions Garbage and refuse properly disposed Consumer Advisory Toilet facilities clean, supplied, and maintained f19. Advisory provided for raw or undercooked food Premises: personal/cleaning items; vermin-proofing Highly Susceptible Populations Permanent Food Facilities 20. Prohibited foods not offered at high risk facilities 45 Floors, walls and ceiling are maintained and kept clean Water / Hot Water 46 No living or sleeping quarters inside facility 21. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted; last inspection report available 22. Sewage/wastewater properly disposed: toilet facility useable Compliance with plan review requirements Vermin Facility operating with a valid health permit 23. No rodents, insects, birds or animals inside facility Impoundment Permit Suspension Received By/Title: &_ f J,L1....-1 EH Specialist: I Phone: Lit, c(,..ci s-1 Page 1 of 7, EHD 16-23 (1st pg) 4/9/12 FOOD PROGRAM OIR