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SAN JOAQUIN COUNT,( °.... . .:.� ,err ENVIR( 1MENTAL HEALTH DEP MENT ! _ 1 600 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: t 5 ` W 1� I Q r Date: 5. 129-09 128Q9 Address: C City: Zip Code: � 7 r) 7 Trgr j s4eck !•r, 9Sa06 Owner/Operator: J C 3 O ( ^; Telephone: o. Y4 ce o � y6k •921a Program Element Code: I r 3 Program Record to: p Os a / 7 Inspection Type: VCn O In ( 1 h P 58180 Posted Xyes O No Permit Posted Wes D No 10 Reinspection 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 wanant closure of the food facility. N NO MIA Demonstration of Knowledge _ M otn cos • Supervision I - I .our 1. Demonstration of knowledge:food safety certificate 24.Person In Charge is present and performs duties Employ"Health and Hygiene 1; r-r,. . .rs-c..: Personal Cleanliness N [:[2. Communicable disease;reporting,restrictions&exclusions 25.Personal cleanliness and hair restraints - k 1i:;;:;:;;13. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements X1:::::::14. Proper eating,tasting,drinking,or tobacco use 26.Approved thawing methods used Preventing Contamination by Hands 1. 27.Food protected from contamination during storage Y 5. Hands clean and properly washed;proper glove use 28.Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29.Toxic substances properly identified,stored,and used Time and Temperature Relationship . . c:r« Food Storage/Display/Servlcep,!, a - k 7. Proper hot and cold holding temperatures 30.Food storage;food storage containers labeled N< 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 properly labeled and honestly presented N 10.Proper cooking time and temperatures -Equipment!Utensils I Unens p•, 1( 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 }113.Food free from contamination and adulteration 36.Equipment,utensils and linens:storage and use 1( 14.Food contact surfaces deemed and sanitized/warewashing 37.Vending machines maintained procedures 38,Approved and sufficient ventilation and lighting Food From Approved Source t;i,j:..;i::.. 39.Thermometers provided,accurate,and easily visible 15.Food obtained from approved source 40.Proper use and storage of wiping cloths 116.Compliance with shell stock regulations;tags/display Physical Fecllitles s -- :y:, Y 17.Compliance with Gulf oyster regulations 41.Plumbing maintained;proper back flow prevention Conformance With Approved Procedures 42.Garbage and refuse properly disposed �• 18.Compliance with HACCP plan or variance conditions 43.Toilet facilities clean,supplied,and maintained - Consumer Advisory 44.Premises;personal/cleaning Items;vemnin-proofing Y 19.Advisory provided for raw or undercooked food Permanent Food Facilities - Highly Susceptible Populations •• 45.Flcors,walls and calling are maintained and kept dean Y 20.Prohibited foods not offered at high nsk facilities 46.No living or sleeping quarters inside facility Water/Hot Water - - _ Compliance and Enforcement Hot and cold potable water available. 47.Signs posted;last routine inspection report available Liquid Waste Disposal - 48.Compliance with plan review requirements Sewagehvastewater propedy disposed:toilet facility useable 49.Facility operating with a valid health permit Vermin50.Impoundment :::;23.No rodents.insects.,,bird nimals Inside facility 51.Permit Suspension Recely d By: Title: EH Spec'laf< Phone: Page 1 of 2 EHD 16-023 2/5na FOOD PROGRAM OR