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oPa�+n. SAN JOAQUIN COUNTY <br /> 2' ? ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www siaov ora/ehd <br /> 9CiFd"a'' <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> �� �^ Date: ��_ 9_1 <br /> Eameofcility: S U h Q f 6- P r�1 nS4- ity: TrF r zlp coos:Telephone:rator: C6 I J IS,� rt Crn a/nP rement: Program Record: S Inspection Type: G j;,ned Affles D No Permit Posted LLY D No Re-Inspection on or After: <br /> IN=In Compliance NIO=Not Observed WA=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-compliance may warrant closure of the food facility <br /> w wo Nrn Demonstration of Knowledge xue our cos Supervision - our <br /> 1. Demonstration of knowledge;food safely certificate 11 24. Person In Charge is present and performs duties <br /> Employee Health and Hygiene Personal Cleanliness <br /> 2. Communicable disease;reporting.restrictions&exclusions 25. Personal cleanliness and half restraints <br /> 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements <br /> Proper eating,lasting,drinking,or tobacco use 26. Approved thawing methods used <br /> Preventing Contamination-by Hands 27. Food protected from contamination during storage <br /> 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> Time and Temperature Relationship Food StoragelDisplay/Service <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 /> Proper cooling methods 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures Equipment i Utensils i Linens <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> Protection From Contamination 34. Warewashing facilities maintained;test strips available <br /> i 12. No re-service of returned food 35. Equipment/utensils approved;installed;dean;good repair <br /> �- 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> Food From Approved Source 38. Approved and sufficient ventilation and lighting <br /> 1, 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> i6. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> 4o. 17. Compliance with Gulf oyster regulations Physical Facilities <br /> Conformance With Approved Procedures 41. Plumbing maintained;proper back Flow prevention <br /> ., 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> Consumer Advisory 43. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises, personal/cleaning items;vermin-proofing <br /> Highly Susceptible Populations Permanent Food Facilities <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> Water Hot Water 46, No living or sleeping quarters inside facility <br /> 21.Hot and cold potable water available. Compliance and Enforcement <br /> Liquid Waste Disposal 47. Signs posted;last inspection report available <br /> L .22. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> Vermin 49. Facility operating with a valid health permit <br /> L�� <br /> insects,birds or animals inside facility 50. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: <br /> MOW- <br /> H Specialist: Phone: i/ 7 6 Page 1 of Z <br /> EHD 16-23(lu pg) 09112 �! J FOOD PROGRAM OR <br />