Laserfiche WebLink
oPA4!ry, <br /> >•�'FA� � SAN JOAOUIN COUN'„,., <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • d4' �a• Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sjaov.org/ehd <br /> Nkd'AT' <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: ` I <br /> CPPV <br /> Address: RG .( Date: <br /> $ (� )1t city: I Zip Code: C�S <br /> Owner/Operator: S3 <br /> r P . h Gf 1 Telephone: q b <br /> Program Element: 1 Program Record: J Inspection Type: c, / <br /> 8180 Posted I- es n No Permit Posted leYes n No Re-Inspection on or After: 3 a J <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'or violations ose a threat to public health and must be corrected immediatel . Non-compliance ma warrant closure of the food facility <br /> .Iron nsV' ._._ _. . .m wv <br /> r z f`Sy xs our <br /> '4. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions a exclusions 5. Personal cleanliness and heir restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use B. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands dean and property washed;proper glove use 8. Washing fruits and vegetables before use <br /> 4"Hrandwashmg facilities supplied antl accessible 9Toxic substances property identified,storetl,and usetl <br /> and cold holding temperatures Foot 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 property labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces dean <br /> . Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 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 sandizedrwammshing procedures 7. Vending machines maintained <br /> 8. 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 0. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> ith AppreivA edures -' ___ 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse property disposed <br /> -. ohsumer Ad' 3. Toilet facilities clean,supplietl,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> RS'... <br /> . Prohibited foods not offered at high risk facilities as Floors,walls and ceiling are maintained and kept dean <br /> . ....... <br /> ,._:_ ' 46. No living or sleeping quarters Inside facility <br /> 1.Hot and cold dr <br /> water available. .° <br /> 47. Signs posted;last inspection report available <br /> . Sewage/wasteweterproperly disposed;toilet facility useable tie. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents.insects,birds or animals inside facility Luo I i I0. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: 7f <br /> EHSpecialist: - <br /> -- --- ]f ia, y Phone: , r ��,�/� Page of �. <br /> EHD 16-23 (1st pg) 4IW12 FOOD PROGRAM OIR <br />