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SAN JOAQUIN COUNTY ENVIR MENTAL HEALTH DEPE. .TMENT 600 E. Main Street,Stockton, CA 95202-3029 Telephone: (209)468.3420 Fax: (209)464-0138 Web: www.sjgov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: /I - _ w Date: c Address: M 1 City: Zip Code: Owner/Operator: / �. elephon 6 . Program ElementCode: / 1 Program Record ID: f q Ins Ion T Set 80 Posted yes O No Permit Posted XYes ❑No U Reinspection On or After. IN=In Compliance N/O=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 public health and must be corrected immediately. Non-compliance may warrant closure of the food facility. IN N/9 wA Demonstration of Knowledge v a our os I Supervision - .- our 1. Demonstration of knowledge;food safety certificate 24.Person In Charge is present and performs duties Employ"Health and Hygiene _ Personal Cleanliness - '.; 2. Communicable disease:reporting,restrictions&exclusions 25.Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements 4. Proper eating,tasting,drinking,or tobacco use 26.Approved thawing methods used Preventing Contamination by Hands 27.Food protected from contamination during storage 5. Hands dean and propertywashed:proper glove use 28.Washing fruits and vegetables before use *:;:'6. Handwashing facilities supplied and accessible 29.Toxic substances property identified,stored.and used Time and Temperature Relationship Food Storage/Display/Servicer . 7. Proper hot and cold holding temperatures 30.Food storage:food storage containers labeled 8. Proper use of time as a public health control 31.Customer self-service food protected:indiv utensils provided 9. Proper cooling methods 32.Food property labeled and honestly presented 10.Proper cooking time and temperatures - Equipment/Utensils/Linens 11.Proper reheating procedures for hot holding 33.Nonfood contact surfaces clean Protection From Contamination 34.Warewashing facilities maintained;test strips available 12.No reservice 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 surfaces cleaned and sanitized/warewashing 37.Vending machines maintained procedures 38.Approved and sufficient ventilation and lighting Food From Approved Source ,�A:.:y� f.j ,,; 39.Thermometers provided,accurate.and easily visible 15.Food obtained from approved source 40.Proper use and storage of wiping cloths 6.Compliance with shell stock regulations:tags/display v Physical Facilities ... 17.Compliance with Gulf oyster regulations 41.Plumbing maintained:proper back flow prevention Conformance With Approved Procedures 42.Garbage and refuse property disposed 18.Compliance with NACCP plan or variance conditions 43.Toilet facilities clean,supplied,and maintained Consumer Advisory 44.Premises:pemonaVeleaning items;vermin-proofing VJ19.Advisory provided for raw or undercooked food -Permanent Food Facilities Highly Susceptible Populations 45.Floors,walls and ceiling are maintained and kept clean 0.Prohibited foods not offered at high risk facilities 46.No living or sleeping quarters inside facility Water/Hot Water Compliance and Enforcement 21.Hot and cold potable water available. 47.Signs posted:last routine inspection report available Liquid Waste Disposal - 48.Compliance with plan review requirements 22.Sewagelwastewater properly disposed;toilet facility useable 49.Facility operating with a valid health permit Vermin 150.Impoundment !! 23.No rodents.insects.birds or animals inside facility 151.Permit Suspension Received By: Title: EH Specialist: Phone: _ 03 J Z Page 1 of 24 END 16923 2/5loa FOOD PROGRAM OIR