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SAN JOAQUIN COUPfY g ?� ENVIRONMENTAL HEALTH DEt-ARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 p Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.Orq/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: �/�/� � � �(J '/)� h Date: Address: �'I v (' City: Zip Code: Owner/Operator: Program Element:r v ll' Program- Ree'coorrtd::f/J Inspection Type: �C 8180 Posted Yes No Permit Posted Yes My Reinspection on or After: IN=1n Compliance- IO-Not Observed WA=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 max warrant closure of the food ity -Vef `at atxl r6A ��nf)ernonstration ofrlZnoWledge ��. - �'�€rw: our: cos - , � upervlsion,a.�r� 1. Demonstration of knowledge;food safety certificate - ` , 4. Person In Charge is present and performs duties - ,er.s`ti-'4'�n, �. f_inployoe}9eallh and Hygieny .; h =�'-i�' ' 'h •Rerson'a1'Clean'If ss i"�'';`.i F+`�'?` ?t% Communicable disease;reporting,restrictions 8 exclusions y? 25. Personal cleanliness and hair restraints r No discharge from eyes,nose,or.mouth;no open wounds 'Ge`rreialrFodO'Saiety Req.41 ulremenb' -:r. ...` Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used ' � '�-'_-' Predentin--Conte`roinat'lon3 ands_=� P 9 9 7. Food protected from contamination during storage Hands dean and property washed;proper glove use 28. Washing fruits and vegetables before use ,> Haridwashing facilities supplied and accessible 29. Toxic substances property Identified,stored,and used 7imerand Temperature Relapon_ship ! ti: `0'�tFoodSStoiag ispley/Sewiee_ t :x: '4-' 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 pmvitletl Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures M`'-�`---}�' _ �quipinent'±7jUfensils?/{Liiie"ns 1. Proper reheating procedures for hot holding t . Nonfood contact surfaces clean 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food - 5. Equipment/utensils approved;Installed;clean;good repair ,.13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 4. Food ceman surface cleaned and sanitizeNwarewashing procedures 37. Vending machines maintained dFi"aia'7lpprovedSoutFe- ` _ -_eflay"J38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source ftj 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 4o. Proper use and storage of wiping cloths t7. Compliance with Gulf oyster regulations _`, s_" `-Pli-Fei3liFa`cilities -`- !�� yy _-_ - s-LordormaneelVitfiAppro Proeedureg, -s. 1. Plumbing maintained:Proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed '`'` •�" ^onsumei`Ativte-O- - -�� ` ry�'"� 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing -^-" sJ-tighiySuscepLible+PopulaUons "a{tf,'' __ ''_ _fir' Per'rriafi_erit?F,00d'.FaciIi. be'Fs'^'F`aTe -- . Prohibited foods not offered at high risk facilities _ 5. Floors,walls and ceiling are maintained and kept clean �4 sY - '�' -•• W%-'H'ot Wat¢r�.lt•+_fiir -' '�`?`* e si�'' 6. No living or sleeping quarters Inside facility Hot and cold potable water available. '_~ �•";i; '� ora hanC_AdfEnforceme_nt"-` ��'"".-fix -l,:p; yw,T, ? -Uqurd 1Na5te Ors osal 7. Signs posted;last inspection report available K: . Sewage/wastewater property disposed;toilet facility useable 48. Compliance with plan review requirements - 9. Facility operating with a valid health pemit §�_L Wig- 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension ecelved Byrtit - H Specialist: N\ - Phone: 7 Ll Page 1 of EHD 16-23(td Pg)45112 FOOD PROGRAM OIR