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pea4i"'•� SAN JOAQUIN COUNTY sK ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �ati�saaa Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT EHD 16-23 (1st pg) 4/9112 FOOD PROGRAM OIR Date:^ City:5 O C00 Zip Code: d1 ?1erator: EN,ameacility: Telephone:lVlement: Program Record: Inspection Type: ted ❑ Yes LRermit Posted - Yes ❑ P Re -Inspection on or After: 2 3 IN = In Compliance NIO = Not Observed N/A = Not Applicable COS = Corrected on-site MAI = 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 immediate) . No_n-compliance may warrant closure or the food facility iu� Demonstration of Knowledge M-i� OUT coil Supervision our 1 Demonstration of knowledge: food safety certificate L 24 Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness CDmmunlcable disease. reporting, restrictions & exclusions '; 25. Personal cleanliness and hair restraints ?� 3. No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements Propereating, tasting, drinking.. or tobacco usel 26. Approved thawing methods used Preventing Contamination by Hands 27, Food protected from contamination during storage ' y 5 Hands clean and properly washed; proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identifiedstored, and used ' ` Time and Temperature Relationsfi - '_ Proper hot and cold holding temperatures 30. -- Food Storage/DispiaylSerJ 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 2. 3. Food property labeled and honestly presented Nonfood contact surfaces clean 10. Proper cooking time and temperatures 1. Proper reheating procedures for hot holding Protection From Cortaro 35. Warewashing facilities maintained; test strips available EquipmenVulensils approved; installed; dean; good repair 12. No re -service of returned food 13. Food free from contamination and adulleration 36. Equipment, utensils and linens: storage and use 14. Food cwntact surface cleaned end sam,izea warewashing procedures 37. Vending machines maintained Food From Approved Source -- 38. Approved and sufficienI ventilation and lighting 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 Physical Facilities _�-_--. Conformance With Approved Procedures 41 Plumbing maintainedproper back flow prevention 18. Compliance with HACCP plan or variance conditions 42, Garbage and refuse properly disposed - Consumer Advisory A 43. Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercooked food 44. Premises: personal/cleaning items: vermin -proofing Highly Susceptible Populations 0. Prohibited foods not offered at high risk facilities 45. Permanaot,Pootl F„al Miles 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 - 7. Signs posted; last inspection report available 2- Sewage/wastewater properly disposed. toilet facility useable 8. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 3. No rodents, insects, birds or animals inside facility 0. Impoundment i. Permit Suspension cp� Received By/Title: I SCUI.S EH Specialist:'i ' D� Phone: 11 _� 35 Page 1 of EHD 16-23 (1st pg) 4/9112 FOOD PROGRAM OIR