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a"'�+• SAN JOAQUIN COUNTY ?� ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 .-a .. ;a• Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 6Wl CHGf2r?h' Date: Address: q"7"1 N . AJES " City` NODI Zip Code: -5-2 Owner/Operator. •tom 7yol d Cf/luffavy Telephone: 33?-73 33 Program Element: (p 3 Program Record: Inspection Type: &e,7-1Aif 8180 Posted Yes 0 No Permit Posted es ONO 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. Ma or violations ose a threat to ublic health and must be corrected immediatel . Non-compliance may warrant closure of the food facilit IN coowe - Demonstration of Knowledge nw our cos. Supervision qur, 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health acid Hygiene - Personal Cleanliness L Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints X No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements X Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used _ .Preventing Contamination by Hands 27. Food protected from contamination during storage Hands dean and property washed;proper glove use 28. Washing fruits and vegetables before use Handwashing fadlitles supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature'Relationship Food Storage/Display/Service �C . 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 two protected;individual utensils provided X . Proper moling methods 32.. Food properly labeled and honestly presented )( 10. Proper cooking time and temperatures - Equipment I Utensils I Linens 1 )( 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces dean Protection From Contamination 34. Warewashing facilities maintained;test strips available K 12. No re-service of returned food 35. Equipmentlutensils approved;installed;dean;good repair k 13. Food free from cantaminaflon and adulteration 36. Equipment,utensils and linens:storage and use 4. Food contact surface cleaned and sanitizedhvarewashing procedures 37. Vending machines maintained Food,From Approved Source 38. Approved and sufficient ventilation and lighting X -'15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 14 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping Goths 7. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures - �T� 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or valance conditions 42. Garbage and refuse properly disposed -.Consumer Advisory _ 3. Toilet facilities dean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning Items;vermin-proofing _ Highly Susceptible Populatlons. _ _ Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept dean Water/Hot Water 46. No Irving or sleeping quarters inside facility 1.Hot and mid potable water available. Compliance and Enforcement_ Liquid Waste Disposal 47. Signs posted;last inspection report available 571 2. Sewage/wastewater property disposed:toilet facility useable 48. Compliance with plan review requirements - Vermin - _ _ 9. Facility operating with a valid health permit ;ltTE 3. No rodents.Insects,birds or animals inside facility -77-1 50. Impoundment 51. Persil Suspension Received By/Title: H Specialist: Phone: (¢ 1 /8- 3/u> Page 1 of 'V' EHD 16-23 list Pg) 12/15109 lFOOD PROGRAM OR