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SAN JOAQUIN COUNTY a ?� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 ... p.. Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd gtibd"ati: FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: A r'mt_ �`LG2,�. Date: I- 3-Z 3 Address: 2 3.2- IAJ l S,0, / !fL Y.- City: hi< .:. Zip Code: I�Ej Owner/Operator. - 14m92411✓L. Telephone: Program Element: Program Record: Inspection Type: B180 Posted ❑Yes ❑Kermit Posted ❑ as ❑ P Re -Inspection on or After: IN = In Compliance N/O = Not Observed N/A = 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 may warrant closure of the food facility Demonstration of Knowledge r.+<r cvr sos - Supervision Im 1 Demonstration of knowledge_ food safety certificate 24. Pelson to Charge is present and pedorms duties Employee Health and Hygiene 25. Personal Cleanliness HIM Personal cleanliness and hair restraints Communicable disease) reporting. restrictions & exclusions 113. No discharge from eyes, nose, or mouth; no open wounds 26 Safety Requirements Approved s used a. Proper eating, tasting, drinking. or tobacco use ,.� Preventing Contamination by Hands IS Hands clan and prorerly v at hed proper glove use 27. Food protmination during storage 28. Washing fandbles before use aproperlyidentified, Handwa.hlnq farrinie supt.11 -d and accessible Time and Temperature - nship T r Proper hot and cold holding temperatures 29_ 30. Toxic subidentified, stored, and used4 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, 33. 34. Food properly labeled and honestly presented Equipme Nonfood contact surfaces clean Warewashing facilities maintained; test strips available 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding Protection From Contamination 12. No re-semce of returned food "s1W 35. Equipmenvutensils approved; installed; clean; good repair . 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. 1 rci n t "+=acN cleaned and sanitized/warewashing procedures 37, Vending machines maintained FOAEronnApprovedl - 38. Approved and sufficient ventilation and lighting _ 1!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 Conformance With Approved Procedures 41. Plumbing maintained; proper back flow prevention 18 Cum mance with HAOCP plan or variance condniins Consumer Advisory 42. Garbage and refuse property disposed 43. Toilet facilities clean, supplied, and maintained 179. Advisory provided for -aw or undercooked food 44. Premises; personal/cleaning Items: vermin -proofing Highly Susceptible Populations Permanent Food Facilities Ir20 Pmhihrted fools not offered al hryh risk facilities 45. Floors, walls and gelling are maintained and kept clean Water / Hot Water 46. No living or sleeping quarters inside facility 1121 Hot and cold potable water available Compliance and Enforcement _ Liquid Waste Disposal 47. Signs posted; last inspection report available 22 Sewagen,cslawatri properly disposed. toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit P3 No rodents, insectsbugs or animals inside facility 1 50. Impoundment 1. Permit Suspension Received By/Title: J O `1 Y EH Specialist: Phone: Page 1 of 303 -2 - El 16-23 (1st pg) 4/9/12 FOOD PROGRAM OIR