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SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209) 468-3420 Fax: (209)464-0138 Web:v,%nN.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: (C-< !<-61173 Date: 5_13_10 <br /> Address: / yV l /j r I("" i--, ;? City: STWK70U Zip Code: <br /> Owner/Operator: /butiAl A My S-, ve 592/?UJrT X Telephone: 32-f/Oj <br /> Program Element: r. Program Record: ( 65-f / Inspection Type: fo u <br /> 8180 Posted es No Permit Posted N Yes i I 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 ose a threat to public health and must be corrected Immediatel . Non-compliance may warrant closure of the food facility <br /> V, 1. Demonstration of knowledge;food safety certificate t5. Pemonal <br /> on In Charge is present and perforans duties <br /> Communicable disease;reporting,restrictions 8 exctusions and hair restraints <br /> X No discharge from eyes,nose,or mouth;no open wounds <br /> x Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage X <br /> Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible X 9. Toxic substances properly identified,stored,and used <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 <br /> rovided <br /> K Proper cooling methods 2. Food property labeled and honestly presented <br /> K 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> )( 12. No re-service of returned food 35. Equipment/utensils approved;installed;dean;good repair <br /> A 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> X 14. Food contact surface cleaned and sanitizedtwarewashing procedures 37. Vending machines maintained <br /> 38. Approved and sufficient ventilation and lighting <br /> x 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 'k' <br /> 16. Compliance with shell stock regulations;tags/d splay 0. Proper use an tl storage of wiping Uoths <br /> JC 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> jl 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> X 19. Advisory provided for raw or undercooked food 4. Premises;personavcieaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities 5. 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 /> }E, 2. Sewagetwastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> x 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received BylTitle: j <br /> H Specialist - - ---- Phone: ! D_ S fV Page 1 of L. <br /> EHD 1623 (1st pg) 12/1 (� FOOD PROGRAM OIR <br />