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agaltN..� SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjpov.org/ehd rrFOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: f- 9-.z3 Address: ///0/ City: Zip Code: Owner/Operator: Telephone: Program Element: rj, Program Record: - Inspection Type: r SB180 Posted D Yes D No Permit Posted D Yes ❑ No Re-Inspection on or After: IN=In Compliance N/O=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 below. Maio r violations pose a threat to public health and must be corrected immediate! . Mon-compliance maK warrant closure of the food facility IN wo Nin e o st io o snow edge_., ,. ,moo, os, :tel 'Supervision` 1. Demonstration of knowledge;food safety certificate _ 24. Person In Charge is present and performs duties _ ayee eat h a ygre a = _ rsRnal Clean e 2. Communicable disease;reporting,restrictions&exclusions 125. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds eneral Food Safety Regi remerits•' . Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used g5 Contaminaion ands 27. Food protected from contamination during storage 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 Identified,stored,and used Timeand Temperature;Re atwriship -o Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented to. Proper cooking time and temperatures - I a i 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean a 34. Warewashing facilities 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 o p o1111Mc - 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 - --On ormance With Approved Pro ur"es 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed o s erAdvisarV 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing _ u ce_gffile Populations 20. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean eteF./.Hot Water - _ 6. No living or sleeping quarters inside facility 21.Hot and cold potable water available. s B s'posal: M='' 7. Signs posted;last Inspection report available �22. Sewage/wastewater properly disposed;toilet facility useable a 8. Compliance with plan review requirements e 9. FacilRy operating with a valid health permit 23. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: Q_ EH Specialist: ^ Phone: r7,.r 1 _ � _�� Page 1 of EHD 1&23(1st pg) 419112 /� FOOD PROGRAM OIR