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SAN JOAQUIN COUNTY- <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> Q: <br /> a: :< <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.si4ov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: LO I i <br /> 4 �a fLuY"Idf- J '��t;!< ., Ilzri . Date: <br /> Address: D S 1 I h 5+ <br /> City: Trot Zip Code: S 6 <br /> Owner/Operator: S h t c GI h U r I 11 n; TelepXJR hone: ,7 Y6 <br /> Program Element: )L123 Program Record: I Inspection Type: <br /> SB180 Posted L Yes -� No Permit Posted Yes L No Re-Inspection on or Aker: <br /> IN=In Compliance WO=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 M violations a threat to Public health and must be corrected Immediately. Non-corrivilance may warrant closure of the food facility <br /> 1. Demonstration of knowledge;food safety certificate 4. 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,now,or mouth;no open wounds <br /> )l Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands dean and properly washed;proper glove use B. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible . Toxic substances properly identified,stored,and used <br /> Proper hot and cold holding temperatures 0. 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 clean <br /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentlutensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> . 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 Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisoryprovided for raw or undercooked food . Premises;personal/cleaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities FlO;�or <br /> ceiling are maintained and kept clean <br /> . Nong quarters inside facility <br /> 1.Hot and cold potable water available. <br /> 7. Siginspection report available <br /> Sewage/wastewater properly disposed;toilet facility useabW Coplan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals Inside facility Vo. impoundment <br /> 1. Permit Suspension <br /> Recelwd Byffltle: 1 1 - r <br /> EH Specialist: V� / ,3/� Page 1 of <br /> EHD 1&23 list pg) 11/15/09 v FOOD PROGRAM OIR <br />