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Q�a.4tMa•�A� SAN JOAQUIN COUNTY <br /> a ?� ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .,.. P. Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.siciov.org/ehd <br /> '04re'A <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Eddress: <br /> �Q dbWDate:q'a5l 0 <br /> City: 1Zip Code:w t yr0�1: S Telephone:tt: \(' Program cord: inspection Type: <br /> Yes too Permit Posted Yes ❑ No Re-Inspection on or After: <br /> IN=In Compliance NIO=Not Observed NIA=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 /> Ma'or violations ose a threat topublic health and must be corrected immediate) , Non-corn liance may warrant closure of the food Facility <br /> i Demonstration of Knowledge mnJ cur cos <br /> Demonshation of knovdcdge,food safety ceracate 5Toxicsubstanms <br /> In Charge is present and perforans duties <br /> ,ployee Health and Hygiene iPesor'nalClea <br /> Communicable disease;reporting,restrictions&exclusions l cleanliness and hair restraints <br /> No tlischarge from eyes,nose,or mouth;no open wounds General Food Safety Requirement <br /> Proper eating,tasting,drinking,or tobacco use (^- d thawing methods used <br /> otected from contamination during storage <br /> Hands clean and property washed;proper glove use g fruits and vegetables before use <br /> Handwashing facilities supplied and accessible bstances properly identified,stored,and used <br /> 0o s a c <br /> Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 2. Food properly labeled and honestly presented <br /> 1 Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> 0 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentfutensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained <br /> 11111Jad,.,rom,Appro. a 38. Approved and sufficient ventilation and lighting <br /> 15. 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 /> 17. Compliance with Gulf oyster regulations <br /> .- v+:..w,. .,� <br /> ce,With Approved Procures - 1. Plumbing maintained;proper back flow prevention <br /> 8. Compliance with HACCP peen or variance conditions 2. Garbage and refuse properly disposed <br /> •'.-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 /> " Highly Susceptible Populations <br /> 0. Prohibited foods not offered at high risk facilities 46. Floors,walls and ceiling are maintained and kept dean <br /> ater/Hot Water 46. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. ° r <br /> uid Waste_Disposal _r g` 7. Signs posted;last inspection report available <br /> . Sewagehvastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Vermin 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: Phone: WO- r -3 Page 1 of <br /> Iv FOOD PROGRAM OR <br /> EHD 1&23(lst pg) 4/9112 <br />