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SAN JOAQUIN COUNTY <br /> ?a 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 /> Name of Facility: y,• OGuP-r Date: 7 16 <br /> Address: 1?3U fd / rwST City. T24sy Zip Code: Sax <br /> Owner/Operator: / K.Yi• 59A'-y Telephone: 3-(9113 <br /> Program Element: IGA3 Program Record: e.) (J Inspection Type: duTptAI� <br /> B180 Posted <Yes ii No Permit PostedK Yes ❑ 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 /> M or violations ose a threat to ublic health and must be corrected ImmediateI . Non-compliance 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,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage X <br /> X Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible x 9. Toxic substances properly identified,stored,and used <br /> Proper hot and cold holding temperatures f( 0. Food storage;food storage containers labeled <br /> jr Proper use of time as a public health control 1. Customer self-service food protected;individual utensils <br /> provided <br /> yC Proper cooling methods 2. Food properly labeled and honestly presented <br /> X 10. Proper cooking time and temperatures <br /> X 11. Proper reheating procetlures for hot holding 3. Nonfood contact surfaces dean <br /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipment/utensils approved;installed;clean;good repair X <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use X <br /> J�1 1 114. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> 8. Approved and sufficient ventilation and lighting <br /> X 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible yr <br /> 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths n <br /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> -4 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities dean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> 1< 1.Hot and cold potable water available. <br /> 7. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 0.'Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: (� <br /> EH Specialist: Phone: y 7 Page 1 o1z <br /> EHD 1623 list pg) 12/1 09 FOOD PROGRAM OR <br />