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SAN JOAQUIN COUNTY ?a ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 ••'d,(IFdN�`p• Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.s4gov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Fpc i Date: 141 Z ddress: 12 02 W, /1 City: Zip Code: Owl.. ner/Operaattcr: /' Telephone: Program Element: Program Record: Inspection Type: SB180 Posted es D Rermit Posted es D f 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�aublic health and must be corrected immediately. Non-compliance may warrant closure of the food facllit miN woo wa Demonstration of Knowledge M1t a Supervision y 1_ Demonstration of knowledgefood safety certificate 24. Person In Change is present and performs duties rl 'Employee Health an rte Personal Cleanliness t2 Communicable disease:reporting,restrictions&exclusions 25. Personal cleaniiness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating.tasting.drinking,or tobacco use 26. Approved thawing methods used _ ,,,F'reyenting Contamination by Hands 7. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Lr_ F. Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used m _ _ Time and Temperature Reiationshi - Food 5torage/Dispia 7. 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 10. Proper cooking time and temperatures :...Equipment!.Utensils/_Linens _ Ill. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean _ Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. EquipmenVutensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained 'Food From Approved So 8. 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 �nfofmance With Approved Procedures 41 Plumbing maintained.proper back flow prevention 18. 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 facilities 45. Floors.walls and ceiling ate maintained antl kept clean Water/Hot Water 46. No living or sleeping quarters inside facility r 1. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47 Signs posted;last inspection report available 2. Sewage/wastewater properly disposed:toilet facility useable 48- Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit FIW3. No rodents,insects,birds or animals inside facility 5o. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: a Phone: e2� ,(J/ ! 3 D S. Page 1 of EHD 1623(ist pg) 419112 tJ FOOD PROGRAM OR