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Q�atet"• SAN .JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •.c... _ `p. Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.s6gov.org/ehd 941 F d'F� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: S� S 3 Date: n 2 3 Address: I3 S City: /� Zip Code: Owner/Operator: O � T Telephone: Program Element: Program Record: r6 0 S Inspection Type: - SB180 Posted 0,Yes ❑ Remit Posted ❑r 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_facilit ,I, jin (H:. Demonstration of Knowledge rn;.� cm cos. Supervision our —.___a__ 1 Demonstration of knovdcdge-food safety certificate 24 Person In Charge is present and perbinn s duties Employe, alth an Personal Cleanliness ��. Communicable 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 o Proper eating,tasting,drinking,or tobacco use 25 Approved thawing methods used ting Contamination by Hands 27. Food protected from contamination during storage �5. Hands clean and properly washed;proper glove use 1 28. Washing fruits and vegetables before use IG. Handwashing facilities supplied and accessible 29 Toxic substances properly identifiedstored,and used elations hip _ Food StomgetDisplay/Service 7. Proper hot and cold holding temperatures 30. Food storagefood storage containers labeled 8. Proper use of time as a public health Control 31. Customer self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment f Utensils/Linens 11. Proper reheating procedures for hot holding 33 Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipment/utensils approved;installed;clean;good repair M 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and so mbzed'warewashing pro.edves 37. Vending machines maintained F =ad Source 38. Approved and sufficient 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 maintained;proper back flow prevention Compliance with HACCP plan or variance conditions 42, Garbage and refuse properly disposed Consumer Advisory 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 Permanent Food Facilities 0. Prohibited foods not offered at high risk faalilies 5- Floors,walls and ceiling are maintained and kept clean Water/Hot Water 4F. No living or sleeping quarters inside facility 1. Hat and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 2 Sewage/wastewater properly disposedtoilet facility useable 48- Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit .€ 3_ No rodents.Insectsbirds or animals Inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist. 1 ` -� Phone: �7 „ - Page t of EHD 1623 (lst pg) 41911112 //v FOOD PROGRAM OIR