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SAN JOAQUIN COUNTY Q' ? ENVIRONMENTAL HEALTH DEPARTMENT e: :< 1868 East Hazelton Avenue, Stockton, CA 95205-6232 adclFak;xp.. Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: oMID e,1 L Date' -to ddress: 2 3 5 8 E W A The LOO Ifs b cityi S`r o C {c.,-ro Zip code: 9 5 2 0 5 Owner/Operator: Telephone: Program Element: Program Record: FIR 09 1 6 1 lb rJ- Inspection Type: B180 Posted ❑Yes ❑ Remit Posted 0 Yes ❑P Re-Inspection on or After: 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. jMa or violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility .e Nr can Demonstration of Knowledge r+%= =r cis supervision :gp1 11. Demonstration of knowledge.food safety certificate 24. Person In Chaige is present and performs duties Employee Health so lone - Personal Cleanliness Communicable diseasereporting, restrictions&exclusions 25. Personal deanhness 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 1 26. Approved thawing methods used Preventing Contamination by Han 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use r. Handwashing facilities supplied and accessible - 9. Toxic substances properly identified,stored,and used Time and Temperature Re ationship:.- . ., 5torage/Display/Service 17. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31 Customer self-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures _ Equipment/Utensils]Linens 11_ Proper reheating procedures for hot holding 33, Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. EquipmenUutensils approved:installed;clean;good repair X13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14 Food contact sr.nacc seared and sarit]zedrwarewash ny procedures 7. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical FaciI _ CordonrranCa pproVed P 1. Plumbing maintained proper back flow prevention LCompliance with HACCP plan or variance conditions 42 Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained (1j 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items'.vermin-proofing Highly Susceptible Populations .Permanent Food Facilities o Pron,cited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility X21. Hol and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted,last inspection report available 122 Sewage wastewater properly disposedtoilet facility useable 48. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 3. No rodentsinsects.birds or animals inside fatuity 0. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: C-L A N P%,A `fM w Phone: 'd o _Gl6 _� J? Page 1 of 2 EHD 16-23 list pg) M9112 FOOD PROGRAM✓OIR