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SAN JOAQUIN COUNI� <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • {ciYo•n�'vP• Telephone:(209) 468-3420 Fax.,(209) 464-0138 Web:www.siclov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: !a Soil 6, /:/ Date: c� <br /> ddress: 0 <br /> G ( h City: Zip Code: 9sS 76 <br /> Owner/Operator: '\ n, Telephone: <br /> S 6' ond; <br /> Program Element: / 6 / Program Record: ,S f y Inspection Type: �,� <br /> B780 Posted Yes No Permit Posted es 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 /> Major violations pose a threat t0public heats and must be corrected immediatel . Nan fans may warrant closure of On food faclifity <br /> ...... .... MAJ I OUT I4'QS' .• <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions&exclusions _6. Personal cleanliness and hall restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> by Hands <br /> 7 <br /> . Food protected from contamination during storage <br /> Hands clean and properly 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 . 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 methods 2. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces dean <br /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. EquipmenUutensils approved;installed;clean;9' repair <br /> 3. Food free from contamination and adulteration . Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> 8. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> I. Plumbing maintained;proper back flow prevention <br /> 16. Compliance with HACCP plan a variance conditions 2. Garbage and refuse property disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 9. Advisory praw or undercool4d food . Premises persons Vcleaning items;vermin-proofing <br /> . Prohibited foods not oNered at oors,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/wastewater property disposed;toilet fealty useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> . No rodents,insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: / <br /> EH Specialist: L Phone: Zil i-�/6r Page 1 of 2 <br /> El 1623 (1st pg) 4/9/12 7 F000 PROGRAM OIR <br />