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SAN JOAQUIN COUNTY' <br /> a y <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> - 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> ENameooloFacility: 7No <br /> n q �. Date:44 CitO a $Jy- Zip Code:ator: n Telephone:. r\ AdGha g3 tra�� <br /> ment: Program Record: 0 bl `� Ins ection Ted Yes Permit PostedYes ❑ No P ype' no u�i Y`G <br /> Re-Inspection an 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" r.violations ose a threat to public health and must be corrected immediate) . Non-com fiance ma warrant closure of the food facilit <br /> ;Stg�eru+sfon <br /> �( 1. Demonstration of knowledge;food safety certificate WA '£ 24. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wountls - " <br /> Proper eating,tasting,drinking,or tobacco use M. Approved thawing methods used tJ( <br /> 7. Food protected from contamination during storage X <br /> Hands clea 28. Washing fruits and vegetables before use <br /> f <br /> Handwashin 29. Toxic substances properly identified,stored,and used <br /> ot <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 /> 9. Proper cooling methods 32. Food property labeled and honestly presented <br /> y 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> _- L-W 5VW11 1 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. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use X <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures .r 37. Vending machines maintained <br /> 77. <br /> K 8. Approved antl sufficient ventilation antl lighting <br /> . Food obtained from approved source -`" 9. Thermometers provided,accurate,and easily visible <br /> . Compliancewith shell stock regulations;tags/display 0. Proper use and storage of wiping cloths �(Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 18. compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> r,,.. <br /> 3. Toilet facilities clean,supplied,and maintained <br /> X 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing <br /> -WA0. Prohibited 45. Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and col tl potable water available. W1291�W <br /> i <br /> 7. Signs posted;last inspection report available <br /> 2. Sewage/w 48. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 11M3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: <br /> r!7 <br /> Phone: 46 Page 1 of <br /> EHD 16.23 (1st pg) 12/15/09 FOOD PROGRAM DIP <br />