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Q�autn. 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.org/ehd �rdd'A FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: d nerlO/O eCity: Zip Code: -C perator: lePh ne9 2- Program Element: Progra Record:- IrlspectionTypet6,, B180 Posted es 0 No Permit Postedes ❑No Re-Inspection on or After, 'f 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 belov Major violations pose a threat to eublic health and must be corrected immediate) . Non-compliance maX warrent closure etoodfacilltv cili w eco wa - Demonstration of Knowledge nu our cos Supervision our 1. Demonstration of knowledge;food safety certificate l 24. Person In Charge is present and performs duties oEmployee Health and Hygiene Personal Cieardiness - -- - - Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirem_errfs Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used Preventing Cordamination by Hands 27. Food protected from contamination during storage �( Hands clean and properly 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'rem _ - . . ----- -- peratunRa(abonslip�.: -< ,.� ' Food StmgelDisplay/Servlee Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled M 8. Proper use of time as a public health control 31. Customer self-service food protected individual utensils provided SC 9. Proper cooling methods 32. Food properly labeled and honestly presented 14 1o. Proper cooking time and temperatures Equipment J Utensils/Liners yC 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protee6wrFroMCoritaniiriation; ' "_.•. .�-t";tr,?"7!- 34. Warevrashimgfacilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils 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 sanitized/warewashing procedures 37. Vending machines maintained -"` Food Fpom.Appiev9d$,otrCer;;:` ;., a 8. Approved and sufficient ventilation and fighting 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 - Physial Facilities Conformance-With Approved Procedures 41. Plumbing maintained;proper back flow prevention 1s. Compliance with HACCP plan or vartance conditions 42. Garbage and refuse property disposed Consume(Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food ,. 4. Premises;personallcleaning items;vermin-proofing o'...: + "Hig1UySuscePb'ae-Aopvtatid_n_s ;y._ - Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean JC Wafer!"Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforeenumt Uguid Waste Disposal 47. Signs posted;last inspection report available 2. SewageAvestewater property disposed;toilet facilityuseable 8. Compliance with plan review requirements Vermin 49. Facility operating Win a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: r( EH Specialist: o Phone: G' 0 Page 1 of g909 EHD 1623 (1st pg) 1110N0s LeO� 1`00DPROGRAId01R