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SAN JOAQUIN COUNTY`' <br /> aa�cOc <br /> ' ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sagov.org/ehd <br /> �IFb� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: CAK5 Date:3 <br /> Address: ll.l L. I{g S4- City: I rc, zip code: <br /> Owner/Operator, S h p w n 0. I <br /> Pr r` Telephone: 3 6-S 70 i <br /> Program Element: (, Program Record: IV(:j Inspection Type: N I of -� <br /> SB180 Posted ,A Yes No Permit Posted y Yes _ No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed NIA=Not Applicable COS=Corrected on-site MA J=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 a threat to Public health and must be consoled Immed/atel . Non-compliance may warrant closure of the food facility <br /> 1. Demonstration of knowledge;food safety certificate X 4. Person In Charge Is present and performs dudes <br /> Communicable disease;reporting,restrictions&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 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands dean and properly washed;proper glove use 8. 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 sett-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 /> k 11. Proper reheating procedures for hot holding Nonfood contact surfaces dean <br /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of retuned 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 <br /> 14. Food contact surface cleaned and sanilized/warewashing 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 /> 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. Advisory provided for raw or undercooked food Premises;personal/cleaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities Floors,walls and ceiling are maintained and kept dean <br /> . No living or sleeping quarters Inside facility <br /> 1.Ho and cold potable water available. <br /> 7. Signs posted;last inspection report available <br /> . Sewage/wastewater property disposed;tdAet facility useable _i_ Compliance with plan review requirements <br /> Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals Inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received Sy/Title: G� <br /> EH Specialist: L Phone: / r- / y Page 1 of <br /> EHD 16-23 (1st pg) 12/15/09 F7 V FOOD PROGRAM OIR <br />