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SAN JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />b <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sioov.orD/ehd <br />�rFOt+� <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: - may` e h"o` ayl Date: <br />Z <br />Address: Ci flC Zip Code: <br />Owner/Operator: Telephone: <br />Program Element: Program Record: P rz o Inspection Type: <br />B180 Posted Yes ❑ Remit Posted Dyes Re -Inspection on or After: 2 5 'ZCYt3, <br />IN = In Compliance N/O = Not Observed NIA = Not Applicable COS = Corrected on-site MAJ = Major Violation OUT = Not in Compliance <br />See reverse side for code sections and general requirements that correspond to each violation listed below. <br />Major violations_pose a threat topublic health and must be corrected immediately. _.Noncompliance may warrant closure of the food facility <br />Priv rvc en. <br />Demonstration of Knowledge ru-r craT <br />cov <br />Supervision ou* <br />i Demonstration of knowledge'. food safety certificate <br />24. Person In Charge is present and perfomrs duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />r Communicable diseasereporting. restrictionns & exclusions <br />3. No discharge from eyes, nose, or mouth; no open wounds <br />25 Personal cleanliness and hair restraints <br />General Food Safety Requirements <br />Proper eating. tasting, drinking, or tobacco use <br />26. Approved thawing methods used <br />Preventing Contamination by Hands <br />27. Food protected from contamination during storage <br />V� <br />15 Hands clean and properly washod proper glove use <br />� Ha ndwashin facilities supplied anU accessible <br />9 <br />23 Mashing fruits and vegetables before use <br />29. Toxic subsle ncas properly identified. stared. and used <br />Food StoragelDisplay/Service <br />Time and Temperature Reiationsh`i <br />i. Proper hot and cold holding temperatures <br />Proper use of time as a public health control <br />Proper cooling methods <br />30. Food storage. food storage containers labeled <br />31. Customer self-service food protected; individual utensils provided <br />2. Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />Equipment I Utensils /Linens <br />11. Proper reheating procedures for hat holding 33. Nonfood contact surfaces clean <br />Protection From Contamination 34. Warewashing facilities maintained; test strips available <br />t <br />12 No -service of returned food <br />35. Equipment/utensils approved; installed; clean; good repair <br />X1 <br />113, Food free from contamination and adulteration <br />36. Equipment, utensils and linens: storage and use <br />14. Food contact sudece cleaned and sanitsemwarewashing proced ur=_s <br />7. Vending machines maintained <br />Food From Approved Source <br />8. Approved and sufficient ventilation and lighting <br />^ 15. Food obtained from approved source <br />39. Thermometers provided, accurate, and easily visible <br />16. Compliance with shell stock regulations', tags/display <br />17. Compliance with Gulf oyster regulations <br />40. Proper use and storage of wiping cloths <br />1. Plumbing maintained; proper back Flow prevention <br />- Conformance WithApproved'Procedures .; <br />V.. 1e. Comphance with HACCP plan or vanance conditions <br />42. Garbage and refuse properly disposed <br />Consumer Advisory <br />43. Toilet facilities clean. supplied, and maintained <br />15 Advisory provided for raw or undercooked food { <br />44. Premises; personal/cleaning items: vermin -proofing <br />Highly Susceptible Populations <br />Permanent Food Fac_ilities.. <br />X20. Prohibited foods not offered at high risk facilities <br />45. Floors, walls and calling are maintained and kept clean <br />Water 1 Hot Water <br />6. No living or sleeping quarters inside facility <br />�1. liot and cold potable water available. �_, <br />- ... <br />' Competence and Enforcement <br />Liquid Waste Disposal <br />47. Signs posted. last inspection report available <br />, 22. Sewage/wastevreter properly disposedtoilet facility useable <br />48. Compliance with plan review requirements <br />� Vermin <br />49, Facility operating with a valid health permit <br />1213 No rodents_ insects, birds or animals Inside facility <br />50- Impoundment <br />51. Permit Suspension <br />Received By/Title: ` L5 �t,vf. r 61/ ASA <br />P 4:->c`/Ar <br />EH Specialist: - A S 16A,t Phone: ezo _ / �-'t 0 Page 1 of <br />EHD 1rr23 (1st 1419112 FOOD PROGRAM OIR <br />