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or'q�t� a SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •. :P Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 5 c r h Cr M �,c Date: -13 Address: S .� SC4 r, I he u }Y qty. K i t Zip Code: cf'�2 0 Owner/Operator: C G1 I Telephone: ,- u c Program Element: /L Program Re rd: Inspection Type:Ir SB180 Posted WYes ❑ No Permit Posted ❑Yes o 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 N. r4o wn Demonstration of Knowledge10 M S e is .�1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene _ a so a C can .es Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds Hera oo Safe e u e e Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used a on:by_Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used ,_, �.. i a: ,e a o Food Storagelllls Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 08- 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 si Lr en 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 0. 34. Warewashing facilities maintained;test strips available 12. 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 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 compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations oInTgrimaolowl 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed CdJg-U-Weff&&iTsTLrN 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing - er -1:c.�5�'y_ ... _ Highly Susceptible P=opulations ' ei anent.Food acilifies 20. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean �JJJWater/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. -n o e Lr Waste Risp alIIIIIIIIIIIIIIIIIIIIII 47. Signs posted;last inspection report available W2. ewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit VMffl&3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: Of EH Specialist: Phone: `7/J/�J C G, J 2/b v Page 1 of EHD 16-23(1st pg) 4/9/12 ✓ FOOD PROGRAM OIR