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aa •goc SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> c4�iFea�b Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.sioov.oro/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 004b 576 E QktifM&Ay #TZy Date: f0.tte_/d <br /> 7- <br /> Address; �fl5q �r /,TN ST''...,I� City: Zip Code: <br /> ns��� <br /> Owner/Operator: Cl r�,� FN� /�OArrwg �r Telephone:? -7r� <br /> 17 z7 <br /> Program Element: rogram Record: r Inspection Type: <br /> 4 f-7 <br /> SB180 Posted ❑Yes g No Permit Posted ❑Yes ❑ No Re-Inspection on or After: 4O <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 to ublic health and must be corrected immediate/ . Non-compliance ma warrant closure of the food facilit <br /> 10 <br /> 1. Demonstration of knowledge;food safety certficate 4. Person In Charge is present and performs duties <br /> J( Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> X No discharge from eyes,nose,or mouth;no open wounds <br /> I( Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage D( <br /> Hands clean and properly washed;proper glove use 8. Washing fmi[s and vegetables before use <br /> �( Handwashing facilites supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> lC Proper hot and cold holding temperatures 30. Footl storage;food storage containers labeled <br /> lC Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> X Proper cooling methods 32. Food properly labeled and honestly presented <br /> �( 10. Proper cooking time and temperatures <br /> ff 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. Equipmentfutensils approved;installed;clean;good repair <br /> >< 13. Food free from contamination and adulteration I L 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitizedlwarewashing procedures X, 7. Vending machines maintained <br /> 38. Approved and sufficient ventilation and lighting <br /> yf 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> IIX 16. Compliance with shell stock regulations;tagstdisplay 0. 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 42. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 1(19. Advisory provided for raw or undercooked food 44. Premises;personalldeaning items;vennin-proofing <br /> )f 0. Prohibited foods not offered at high risk facilities 45. Floors,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 /> 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 7t 3. No rodents,insects,birds or animals inside facility 1 50. Impoundment <br /> 1, Permit Suspension <br /> Received By/Title: <br /> EH Specialist: Phone: �/_ _�ly? Page 1 of 21 <br /> EHD 16-23(1st pg) 12115/ 1V FOOD PROGRAM OR <br />