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�4Pq •FA /rte SAN JOAQUIN COUNTY)
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<br /> ENVIRONMENTAL HEALTH DEPARTMENT
<br /> 600 East Main Street, Stockton, CA 95202-3029
<br /> �4ciF say;a Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.s'qov.org
<br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT
<br /> Name of Facility:
<br /> I/Y'LOr. � J � �(j�!`•C--._ Date:(p
<br /> Address: -/
<br /> [ 0 eit- �.-�-1 e (S City: '-Cf&960. 'Z Zip Code:
<br /> Owner/Operator: M0 & Telephone:d6f
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<br /> Program Element: Program Record: (/" ='2 Inspection Type:K 4Z kt
<br /> 8180 Posted Yes of No Permit Posted Yes 0 No Re-Inspection on or After: Ar
<br /> IN=In Compliance N/O=Not Observed NIA=Not Applicable -COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance
<br /> See reverse side for code sections and general requirements that correspond to each violation listed below.
<br /> Ma or violations pose a threat to eublic health and must be corrected Immedistel . Mon-compliance maX warrant closure of the food facility
<br /> -ui rw w� r� >r?'� Demonshabon,of,Knowletl e�'i'i• "�-�'"� 'iA.ud,ho=irt�.!cos �a`�p �_ r.� -"��y..Pe FF7Yt � �* �,.,
<br /> 1 Demonstration of knowledge food safety certificate 24. Person In Charge Is present and performs duties
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<br /> �"':":.irate,;w�'':fb��r_EmployeFe Health a_nd Hygiene .�-ttH..:���k.��1,��Y;•, �rix`v�t`��.ty.���Pensoria`1,CI anitness`>~y�'��,i. rc:�'b,�:
<br /> Communicable disease;reporting,restrictions 8 exclusions - 5. Personal cleanliness and hair restraints
<br /> l No discharge from eyes,nose,or mouth;no open woundsra
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<br /> y-,/'6':,• p-;6eneltFooil Safety,Requiremen_fs -AIrm?'faA-�
<br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used -
<br /> W `;?`'+^ y - &,', I.,, , PreventlrigContammatronbyaFlands 7. Food protected from contamination during storage
<br /> Hands clean and property washed;proper glove use 28. Washing fruits and vegetables beford use
<br /> `---- X Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used
<br /> > 1 "�A�' '` Tme andeTem e�eture Relatlonshi �'- " , ` y'Fooii:St"oiar`elDrs le /Servide,;
<br /> a. -s 1�z...➢m3fl-sc� i P P�� 'R fi' '�+I` `re+' y�
<br /> �...iv .'A�'t.-„ .,�tt� ��iL:.-_v_._._..,-...9_..,...P._Y•G_..m,
<br /> Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled
<br /> Proper use of time as.a public health control 1. Customer self-service food protected;Individual utensils provided
<br /> Proper cooling methods 1 32. Food property labeled and honestly presented
<br /> 10. Proper cooking time and temperatures Ir^%•: •'"�-.:r-3'"=1il&4
<br /> .c8,.� ,ri+ '"rK,s ,.n., Equip"menL/Utensils%dlriens.g5x7�:--t+t, ,ry
<br /> 11 Proper reheating procedures for hot holding 1.7 . Nonfood contact surfaces clean
<br /> {yY -+ ProFeehonlFromCohtammatrori �''1 i �kk r•.
<br /> ��_....._._,._.._.. °ru ,_ARyFt ,,,.; j; Warewashing facilities maintained;test strips available
<br /> 12. No re-service of returned food - :% .51 5. Equipmentlutensils approved;installed;clean;good repair
<br /> Vis.S�k;113. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use .
<br /> 14. Food contact surface cleaned and wnitized/warewashing procedures 37. vending machines maintained
<br /> �..:�y:.�., ,� +,� r
<br /> tiyFRodF.rom,Approzvad�Souicet• _-t ¢, s r ,'s38. Approved and sufficient ventilation and lighting
<br /> obtained from approved source '`
<br /> a�Sa• PP i�� 9. Thermometers provided,accurate,and easily visible
<br /> 6. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths
<br /> 17 Compliance with Gulf oyster regulations n,CTa�%fr � Pllysjcal!Faerlrhes ``-}'�
<br /> �4'y"4. Conf_or_mance Wrth¢A roved Proe"eddres a t E •^r'd' h n aI �
<br /> _ _ _._s,.P.P -...�.� - ...�+�:,'�,�kl;!r•�} ?` 1 r Plumbing maintained;proper back flow prevention
<br /> 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse property disposed
<br /> 'ti�45'1toConsmerrAdvrsory'xj,` e aW •'pgf'`T � -`U,y'-'., 43. Toilet facilities clean,supplied,and maintained
<br /> s
<br /> 19 Advisory provided for raw or undercooked foodr>ts4. Premises
<br /> personal/cleaning Items;vernin•proofing
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<br /> t�„;` i?e"'cif :?=ve' ,Highly.Susceptib'le pbpula_Lons t'ti'�,✓ �j ' l�•'9"" (�`" `.: , vCii'�i'Perrimanent'�FooC{Fa'eilides ""}
<br /> ., iP�.hist l+ -SZ SF£�..k<... :_�?'ax'I f✓jL ::e-: :F'o�-..�..-,.. .....J.;...........-._-..-- .�kw :�s
<br /> 0 Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean
<br /> ''e �ivat' �%(t: Water{/I1otylNetei'.'d'A� "a.�rr '�..e' y=k'ss'f"
<br /> L9,,,$ zabi'.�*'?�,kF,p�£k . 74` 6 No living or sleeping quarters Inside facility
<br /> `k 1 Hot and cold potable water available. �""'- •--!
<br /> , _R_
<br /> . A { �vk '.,n^*a�,� �yCompltance.�and Enford ement�
<br /> Disposal'"-d `y; ,�,*�,,, ';.+�,•'Y� _ 7 Signs posted;last Inspection report available
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<br /> !1'%P2. SewageMastewater property disposed;toilet facility useable 48. Compliance with plan review requirements
<br /> r�imm4e thJ' KTI„ .:,.
<br /> 9. Facility operating with a valid health permit
<br /> 3. No rodents,insects,birds or animals inside facility 0. Impoundment
<br /> ' 1. Permit Suspension
<br /> Received By/Title:
<br /> EH Specialist: 'AVV7- Phone: r Page 1 of
<br /> EHD 1623 (151 pg) 1111 - FOOD PROGRAM OIR
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