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,oRg •.�,` SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 adLiFaa;;a Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sigov.oro/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Gu 'f=k ✓✓ 9 LL 98' Date: D/-2 -z-3 Address: -z-1,00 E M1�E26/N� /w/ City. !jT'pGk't0� Zip Code: 2.0 5 Owner/Operator: Telephone: (�'U L+!-rQTTr.SNL Program Element: a�L P gram Record: s Inspection Type: f SB180 Posted es 0 No Permit Posted 0 Yes 0 No 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. Ma•or violations pose a threat to ublic health and must be corrected immedfatel . Non-corn Ifance ni warrant closure of the food facilit fff f know!na afet7r�ds 4. Person In Charge is present and performs duties -m o - - eFsonal Cleanliness iseasestriions 25. Personal cleanliness and hair restraints m eyeouthds - nod Safety Requirement sting, bac _ 26. Approved thawing methods used i -, 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use EMIS. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stared,and used IMM artd Temperature-R ship c oo o s a ! e 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 1o. Proper cooking time and temperatures Eqw pmen-fYOtensils _OirWs 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean - 0in 0 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. EquipmenVutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained d p o 38. 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;tagsldisplay 1 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulationshysical Facilities -oo a c o d oce a 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed _ G>9 suMe 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personalldeaning items;vermin-proofing rg u ce tl Popul ro. o c• 81 20. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean _ e a . No living or sleeping quarters inside facility -•21.Hot and cold potable water available. u s O' posa 7. Signs posted;last at, report available 2. Sewagelwastewater,0roperly disposed;toilet facility useable 8. Compliance with plan review requirements - e i 9. Facility operating with a valid health permit _..23. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received BylTitle: -->',j EH Specialist: C�4 b 1�' M U�O Phone: zY�bce sem,_�9 Page 1 of Z EHD 1&23 list pg) 419112 FOOD PROGRAM OR