Laserfiche WebLink
SAN JOAQUIN COUNT <br /> N- <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.siciov.org/ehd <br /> ,lt F Oen <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: <br /> 1 d9'T GIL fz C( Date: /C <br /> Address: / / ,V city: Zip Code: <br /> Owner/Operator: n P, ^ Telephone: <br /> Program Element: Program Rec d: Inspection Type: n/ <br /> 6180 Posted Yes No Permit Posted Yes No Re-Inspection on or After: <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 /> Ma-or violations pose a threat to public health and must be corrected immediate! . Non-com fiance mav warrant closure of the food facility <br /> 1. Demonstration of knowledge;food safety certificate 24."Person In Charge is present and performs duties <br /> snow <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> No discharge from eyes,was,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use 26."Approved thawing methods used <br /> _ 7. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use e. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9- Toxic s!self-service <br /> s properly identified,stored,and used <br /> Proper hot and cold holding temperatures 30. Food sod storage containers labeled <br /> Proper use of time as a public health control 31. Customfood protected;individual utensils providetl <br /> Proper cooling methods 2. Food pbeled and honestly presented <br /> 11D. Proper cooking time and temperatures <br /> I. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> IT _ ...7 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. Footl free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 3T Vending machines maintained <br /> 38. Approved and sufficient ventilation and lighting <br /> `5y-15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> . Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> IC,7. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> "y18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items:vermin-proofing <br /> . Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> / 7. Signs posted;last inspection report available <br /> . Sewage/waslewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Y'` 9. Facility operating with a valid health permd <br /> 3. No rodents,insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit suspension <br /> eceived By/Title: lel � ` tiJ <br /> H Specialist: Phone: _ Page 1 of <br /> EHD 16-23 list pg) VW12 FOOD PROGRAM OR <br />