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SAN .JOAQUIN COUNTY a, ' ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 .. ;e Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sioov.orD/ehd 9�IFp(t� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 6-l. Date: r /j Address: U Y City: Zip Code: Owner/Operator:J%ry�� nL Telephone: Program Element: Ll Program Reco Inspection Type: 6180 Posted s O Permit Posted s ❑ P Re -Inspection on or After: IN = In Compliance N10 = 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 immediatel c Non-comeliance and warrant closure of the food facility mi n=o 4A Demonstration of Knowledge era our cos -Supervision 3 1. Demonstration of knowledge, food safety cer➢ficate 24. Person In Charge Is present and performs duties Employee Health and Hygiene Personal Cleanliness _ Communicable disease'. reporting, restrictions & exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes, nose, or mouth; no open wound General Food Safety Requirements Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washeQ proper glove use 28. Washing fruits and vegetables before use - Handwashing facilities Supplied end accessible and„ Iationship U Proper hot and cold holding temperatures 29. 30. Toxic substances properly identifiedstored, and used Food Storage/Display/Sery ce Food storage, food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected; individual utensils province Proper cooling methods 32. Food properly labeled and honestly presented 1 o. Proper cooking time and temperatures 33. Nonfood contact surfaces clean 11. Proper reheating procedures for hot holding sem, y �:: Protection From Contamination _,. 34. Warewashing facilities maintained; test strips available 12. No re -service of returned food 35. Eguipmentlutensils approved; installed; dean; good repair 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14 Food Contac'. surface cleaned and sanitized waree ashing prOCeduree 37. Vending machines maintained Food From Approved Source. 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided, accuraten and easily visible XL 16. Compliance with shell stock regulations; tags/display 40. Proper use and storage of wiping cloths IT Compliance with Gulf oyster regulations _-_ Physical Facilities Conformance With Approved Procedures 1. Plumbing maintained: proper back flow prevention 18. Comphance with HACC P pian or vary nce con Irtr Ons _ Consumer Advisory 2. 43. Garbage and refuse properly disposed Toilet facilities clean, supplied, and maintained �119. Advisory provided for raw or undercooked food 44. Premisespersonal/cleaning items. vermin -proofing Highly Susceptible Populations Permanent Food Facilities ;.. �0 Prr ifed foods not offered at nigh risk facilities 45. Floors, walls and ceiling are maintained and kept clean Water/ Hot Water 6. No living or sleeping quarters inside facility 21. Hotend cold potable water available. Compliance and Enforcement Liquid Waste Disposal 7. Signs posted; last inspection report available r j 1r22 Sewage/Wastewater property disposed toilet facdlty useabia 48- Compliance with plan review requirements rks- 3. Vermin No rod s, insects. bir .or-enimata Tri la :Jty 49. Facility operating with a valid health permit 50. Impoundment 51. Permit Suspension Received By/Tit] 77 S EH Specialist: Ir _l Phone: Q / , - Page 1 Orz EHD 16-23 list pg) 4/9112 FOOD PROGRAM OIR