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of`Aktn••p SAN JOAQUIN COUNTY 1.�mif+Q•A e .< ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 �4�ia saw;� Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT [Name of Facility: C•, a re =s hOa r Date: - 2 g,�vdress: >'y � nWa e r l ty. tS4 K✓) Zip Code: 9S2omer/Operator: OS Tnc' Telephone: 43s (ogram Element: 6 U Program Record: '7- Inspection Type: LA ; n180 Posted Pes O No Permit Posted 0 Yes O No Re-Inspection on or After: IN=In Compliance NIO=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 violationspose a threat to public health and must be corrected immediate) . Non-compliance may warrant closure of the food facility _'Demonstration of Knowledge u..r our roe Supervision our ,kl1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties ..Employee Health and Hygiene Personal Cleanliness Communicable disease;reporting,restrictions 8 exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds Ganeral Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used ` �teventing Contamination by Hands 7. Food protected from contamination during storage . -Hands clean and property washed;proper glove use 8. Washing fruits and vegetables before use Handwashing fadlilles supplied and accessible 9. Toxic substances property identified,stored,and used Temperature Relationship - Food Storage/Display/Service . Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled 8. Proper use of time as a public health control 1. Customer self-service food protected:individual utensils provided 9. Proper cooling methods 12. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment/Utensils I Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean _ Protection From Contaminatfon J . Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 1:1114. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained -Food From Approved,Source 0 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible ..(' 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping Goths 17. Compliance with Gulf oyster regulations Physical Facilities Confomrance With Approved Procedures 41. Plumbing maintained;proper back flow prevention k118. Compliancewith HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumdr Advisory _r - 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities 0. 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 ` I.Hot and cold potable water available. Compliance and Enforcement Liquid Waste D sposai 47. Signs posted;last inspection report available Sewagetwastewater property disposed;toilet facility useable 48. Compliance with plan review requirements ., Vermin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals Inside facility 50. Impoundment 51. Permit Suspension Received BylTith EH Specialist Phone: /� [i Page 1 of EHD 1623 list pg) 12/150 (J G FOOD PROGRAM OIR