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"'"•• SAN .JOAQUIN COUNTY < ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.orolehd gCiS'A 1 FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility:7., Sir aI e Date: 7- ,2o-I& Address: / p' S , I I O city. S K Zip Code: (7S,2-0 Z � I Owner/Operator: 0 Llore Telephone: Program Element: (023 Program Record: 9 Inspection Type: 8180 Posted r es D N Permit Posted O Yes No Re-Inspection on or After: IN=In Compliance NIO=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 w coo carr Demonstration of Knowledge "ti i W/' c"i - Supervision WT 1. 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 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements h' Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage k Hands clean and property washed;proper glove use 28. Washing fruits and vegetables before use J_ Handwashing tacllities supplied and accessible 29. Toxic substances property identified,stored,and used - - TiA and Temperature Relationship - Food Storage/Display/Service Proper hot and cold holding temperatures V, 30. Food storage;food storage containers labeled 8. Proper use of time as a public health control 31. Customer sett-service food protected;individual utensils provided 9. Proper cooling methods 1 32. Food properly labeled and honestly presented y 10. Proper Woking time and temperatures Equipment 1 Utensils I 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 re-service of returned food 35. EquipmenVutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 4. Food wntact surface leaned and sanitizedhyarewashing procedures 37. Vending machines maintained Food From Ap Yovod Source 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations:tags/display 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities - Conformance With proved Procedures. 41. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. 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 fadlities 45. Floors,walls and ceiling are maintained and kept clean Water I Hot Water _ 6. No living or steeping quarters Inside facility 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted:last inspection report available 2. Sewagelwastewater properly disposed;toilet facility useable 8. 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 BylTitle: EH Specialist: Phone: / 3 Page 1 of EHD 16.23 list pg) 12n509 b FOOD PROGRAM OR