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SAN JOAQUIN COUNTY 1•oRro•sA ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 .. Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd �cld'dW"� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: Address: City: Zip Code: 7I Owner/Operator: \ eve ne: ,. _ 07 2 Program Element: Program Re ora: Ins ctio ype: At, �•.7 8180 Posted .Yes D No Permit Posted/Yes D 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. Noncom liance m2y warrant closure of the food facility Demonstration of Knowledge sui .our Cos Supervision our 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties ,Employee Health and Hygiene - ---- - -- - -Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use6. Approved thawing methods used Preventing Contamirtation by Hands 7. 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 properly identified.stored,and used Time and TemperaWm R4v&xisl ip ... Food StorageffDisplay/Service 7. 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 properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment I-Utensils/Linens All. Proper reheating procedures for hot holding _ 3. Nonfood contact surfaces clean Protection From CArRBreination '?..,?•• 34. Warewashing facilities maintained;test strips available 12. No reservice of returned food 3,9. Equipment/utensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanit¢ed1warewashing procedures 37. Vending machines maintained .f,:- . - •r'_r Food From/�piey0d•Sgt6t_je C , ,!+,`:,'Lj rr�.t• . -_ +2: 8. Approved and sufficient ventilation and lighting i.. .v'.15. Food obtained from approved source 9. 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 Procedures 41. Plumbing maintained;proper back Dow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed _03M!!T_ Advisory �v�. ,.,� rt __�;; ;*, 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises:personaydeaning items;vernin-proofing "11-i'. Permanent Food Facilities 0,Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water i Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available XI 1 . Sewagetwastewater properly disposed;toilet facility US 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 51. Permit Suspension Received By/Title: EH Specialist: Phoin f.Q2 Page 1 of n EHD 16-23(1stpg) 1 Waf r7 FOOD PROGRAM OR a