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• J o.P4g1N SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •.Crq.,... .,.,.�P• Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.s6gov.org/ehd (/ppRN FOOD PROGRAM OFFICIAL INSPECTION REPORT / ,t_ t Name of Facility: f F p t' 0 toco Date: Address: L O S v a �f',4 pa r City: Zip Code: caner/Operator: �' I Telephone: D Program Element: Program Record: Inspection Type: B180 Posted Yes ❑ Rermit Posted ❑Yes 22 Re-Inspection on or After: i l 'uj Z IN=In Compliance NIO=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. Major violations pose a threat to public health and must be corrected immediately_ Non-compliance may warrant closure of the food facilit im -.1-1 .Demonstration of.Knowledge M:, ear sus Supervision ou' ii Demonstration of knowledge. food safety cendicate 24 Person In Charge is present and performs duties Emplo�, ,Hygiene Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints W. No discharge from eyes,nose,or mouth;no open wounds Generale ;Safety Requirements Proper eating,tasting,drinking,or tobacco use - 26. Approved thawing methods used ination by Hands 27. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. ToA,substances properly identified,stored,and used Proper hot and cold holding temperatures X IF storage;footl storage containers labeled Proper use of time as a public health control omer self-service food protected;individual utensils provided Proper cooling methods properly labeled and honestly presented 110, Proper cooking time and temperatures '' Equipment/Utensils/Line11. Proper reheating procetlures for hot holding ood contact surfaces clean washing facilities maintained;test strips available 12. No re-service of returned food pmentlutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration pment,utensils and linens:storage antl use 14. Food contact surface cleaned and saniiizetl/warewashing procetlures ing machines maintained tlFrom Approved Source " oved 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 .1. Plumbing maintained. proper back flow prevention 18. Compliance with HACCP plan of valiance 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 Premisespersonal/cleaning items'.vermin-proofing _ Highly Susceptible Populations Permanent Food Facilities _ AZO- Prohibited foods not offered at high risk focibhes T 49. Floors.walls and telling are maintained and kept clean Water Hot Water 46. No living or sleeping quarters inside facility 1. Hol and cold potable water available. Compliance and Enforcement e`. Liquid Waste Disposal 47. Signs posted,last inspection report available 2. Sewage/wastewater properly disposedtoclel facility useable 8. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 3. No rodents,ins cis,birdsor animals inside facility 15o. Impoundment 1. Permit Suspension Received Byinntle: EH Specialist: Y v L- Phone: tY r p Page 1 of Z EHD 16-23(tst pg) 419 FOOD PROGRAM OIR