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SAN JOAQUIN COUN-1 <br /> :a ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> d... }. Telephone:(209) 468-3420 Fax.(209) 464-0138 Web:www.sioov.oro/ehd <br /> 'C%FON <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: �. j Date: 0_-s —) 3 <br /> Address: ) t,l /1111- S City: r.( ( Zip Code: 99 ,3 ;Z,(vV <br /> caner/Operator: So. ' ) C h A Telephone: 8'3 1-199 <br /> Program Element: j; rogram Record: Inspection Type: &Zu /1 <br /> 8180 Posted es No Permit Posted vires !] NO Re-Inspection on or After: We r KS <br /> IN=In Compliance N/O=Not Observed WA=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance n3.. rr <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. 611 �. <br /> Major violationsloose,a threat to oubfic heaBh and must be corrected Immsd Non•co ience may warrant closure of the food hd <br /> Gl.:;Dem:lon of knowledge;food safely certilicete 4. Person In Charge is present and performs duties <br /> . municable disease;reporting,restrictions&exclusions Personal cleanliness and hair restraints <br /> 11/1 ifft. No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands clean and property washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> v1 I Proper hot and cold holding temperatures . 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 /> JP <br /> roper cooking time and temperatures <br /> Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> No re-service of returned food 5. Equipment/utensils approved;installed;clean;good repair Food free from contamination antl adulteration 6. Equipment,utensils and linens:storage antl use <br /> Food contact surface cleaned antl sanitizedrwarewashing procedures 7. Vending machines maintained <br /> Approved and sufficient ventilation antl lighting <br /> Food obtained from approved soirce 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 /> Approved Procedures!'gi 1. Plumbing maintained;proper back flow prevention <br /> Iice with HACCPplan or variance contlitions 2. Garbage and refuse properly dispceetl <br /> r Advis 3. Toilet facilities clean,supplied,and maintained <br /> provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing <br /> rr "lode <br /> d tootle not offered at high risk facilities 5. Floors,walls and ceiling are maintainetl and kept cleanWater/Hot Water:'. 6. No living or sleeping quarters inside facility <br /> cold potable water availableLiquid Waste Disposal 7. Signs posted;last inspection report available <br /> /wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> Vermin 9. Facility operating with a valid health permit <br /> nts.insects,birds or animals inside facility 50. Impoundment <br /> 1. Permit Suspension <br /> eceived By/Title: <br /> vkrt l� <br /> H Specialist: -- Phone: ,/� Page 1 of <br /> `7 <br /> EH01623 (lstpi 4/9/12 FOODPROGRAMOIR <br />