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lx SAN JOAQUIN COUN-� <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �gclaba�'p Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: J[ W A 2 lI Date:,//, L _ /Y <br /> ddress: G l ,� 1r Ss- City' k .. _ Zip Code: 9S� <br /> wner/Operator: S Telephone: 9'10, 2 S a �e -J., Inc, <br /> Program Element: Proi am Record: I / Inspection Type: <br /> 8180 Posted es No Permit Posted res No Re-Inspection on or After: w t <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 /> M.1or violations ose a threat to ublic health and must be corrected immediately. Non-compliance_ may warrant closure of the food facility <br /> `tion of Knowledge aA.; OUT cos Supervision <br /> ;po;,b <br /> n of knowledge,food safely certificate 24. Person In Charge is present and performs Julies <br /> "lane Personal Cleanliness <br /> le disease;reporting, restrictild &exclusions 75_ Personal cif-'�nli rens anC hq r r�tilr ruts <br /> No discharge from eyes,now,or mouth;no open wounds General Food Safety Requirements_ <br /> _d <br /> Proper eating,tasting,drinking,Or tobacco use 26. Approved thawing methods usetl <br /> Ston by Hands 27. Food protected from contamination during storage <br /> 01'1Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> 1111111111111(5. Handwashing facilities supplied and accessible 29. Toxic substances properly identified.stored.and used <br /> Food, .:` ._ play/Service <br /> Proper hot and cold holding temperatures V 30. Food storage;food storage containers labeled <br /> Proper use of time as a public health control tt <br /> self-service food protected;Individual utensils provided <br /> Proper cooling methods erly labeled and honestly presented10. Proper cooking time and temperatures <br /> vo 11. Proper reheating procedures for hot holding contact surfaces cleanhing facilities maintained;test strips available12. No re-service of returned food momm <br /> nt/utensils approved;installed;clean;good repairfree from contamination and adulteration nt,utensils and linens:is <br /> and use <br /> 14. Food contact sndace cleaned and sanitlzed/warewashing procedures 37. Vending machines maintained <br /> f`= Food From Approve -„ `" 38. Approved and sufficient ventilation and lighting ✓ <br /> 8. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulation s:tagsdisplay 40. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations -itPhysical Facilities <br /> _..._ <br /> " <br /> wed Procedures 41. Plumbing maintained;proper back flow prevention <br /> 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> g' 3. Toilet facilities clean,supplied,and maintained <br /> Advisory provided for raw or undem0oked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Highly Susceions P" <br /> 0. Prohibited foods not offered at high risk facilities 4-5. Floors,walls and ceiling are maintained and kept clean <br /> water v <br /> Ater- 46. No living or sleeping quaers inside faeilic <br /> �Zt <br /> trot and cold potable water available. pliance and Enforcement <br /> K ....+.. Liquid Waste Disposal - 47. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed.toilet facility useable 8. Compliance with plan review requirements <br /> Vermin 9. Facility operating with a valid health permit <br /> 23_ No rodents, insects.birds or animals eside facility 50. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: i S T AtWiis-TAor AGO <br /> H Specialist: Phone: 7/ Page/ of <br /> EHD 16-23 list pg) 4x9112 J FOOD PROGRAM OIR <br />