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aon4U'f"..�Ac ` SAN JOAQUIN COUI1.1 <br /> ? ENVIRONMENTAL HEALTH DEPARTMENT <br /> a < <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.siQoy.org/ehd <br /> �rcoa`' <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: b Date: _U <br /> Address: �� <br /> City: fL .{.pn Zip Code: 1362-7 <br /> Owner/Operator: 1 _1 �'1 - ��S V-IBJ Telephone: LI_1n_I!� <br /> Program Element: 2L0 Program Record: P (d 0 g (p Inspection Type: .j-1 <br /> 8180 Posted ' s No Permit Posted es No Re-Inspection on or After: l2 <br /> IN=In Compliance N/O=Not Observed N/A=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 to public health and must be corrected fmmediatel . Non-compliance no warrant closure of the food facility <br /> our <br /> Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions 8 exclusions Personal cleanliness and hair restraints <br /> l discharge from eyes,now,or mouth;no open wounds -Requirements <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands clean and property washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 1. Customer self-service food protected;Individual utensils provided <br /> Proper cooling methods32. Food property labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 33� Nonfood contact surfaces clean <br /> From Contamination :. 34. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contactlace act surcleaned and sanitrzed/warewashing procedures 7. Vending machines maintained <br /> Ilikood From Approved Source 38. Approved and sufficient ventilation and lighting <br /> 5. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulations Physical Facilities. <br /> Conformance With Approved Procedures 41, Plumbing maintained:proper back flow prevention c <br /> 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> c.:. Consumer Advisory 43. Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or undercooked food 44. Premises:personal/cleaning items:vermin-proofing <br /> �sceptible Populations Permanent Food Facilities <br /> 0. Prohibited foods not offered at high risk facilities . Floors,walls and ceiling are maintained and kept clean <br /> Waterl Hot Water 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. Compliance and Enforcement <br /> Liquid Waste Disposal 47. Signs posted;last inspection report available <br /> 2.-Sewagerwastewater properly disposed:toilet facility useable 48. Compliance with plan review requirements <br /> Vermin 49. Facility operating with a valid health permit <br /> 3. No rodents,insectsbirds or animals inside facility 50. Impoundment <br /> 1. Permit Suspension <br /> Received Byrritle: <br /> EH Specialist: Phone: _ Page 1 of <br /> EHD1623 (lstpg) 012 FOOD PROGRAM OIR <br />