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oPa"•" SAN JOAQUIN COUNT rP ENVIRONMENTAL HEALTH DEF-mATMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd tirld'd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: fi �-ee('h r Date: ( yi I3 Address: Ni1S(7tl WA h, City: S-�Dtl�i Zip Code: g5?-05 Owner/Operator: � ve 1,nh�Qhtned Telephone: 465-0.DO Program Element: 1,6 Program Record: 2 Inspection Type: p- n 8180 Poste Yes No Permit Posted ' es O No 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 IN no roe Demonstration of Knowledge uu our cos _ Supervision cur 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties WIINomdlscharge Employee Health and Hygiene Personal Cleanlinessmunicable disease;reporting,restrictions 8 exclusions 5. Personal cleanliness and hair restraints from eyes,nose,or mouth;no open wounds General Food Safety Requirements /11 er eating,tasting,drinking,or tobacco,use . Approved thawing methods used. _ Preventing Contamination by Hands 27. Food protected from contamination during storage Hands clean and property washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances property Identified,stored,and used Time and Temperature Relationship _ _ Food Storage/Display/Service Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected:Individual utensils provided 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. Warewashirg 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 14. Food contact surface cleaned and sanitlzed/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 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities _ Conformance With Approved Procedures1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed _ Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning 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 __ 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 147. Signs posted;last inspection report available j 1 2. Sewage/wastewater properly 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 1. Permit Suspension Received By/ritle: EH Specialist: Phone: vci- 4r6 _3,¢ 6 Pag:1of EHD16.23 (lstpg) 4/WI FOOD PROGRAM 01R