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1%i 1%r_1 <br /> ePA4'"' SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> m , <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> c4irFsa�` Telephone: (209)468-3420 Fax:(209)464-0138 Web:voww.sioov.oro/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> [Name of Facility: ' IsC \ Date: yress: l frCity: -r Zip Code: <br /> er/Operator: Telephone:ramElement: Program Record: ( Inspection Type: <br /> 80 Posted 17 Yes 17 No Permit Posted 0 Yes U No Re-Inspection on or After: <br /> IN=In Compliance NIO=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 public health and must be corrected immediatel r Non-compliance may warrant closure of the food(acilit <br /> IN NX) NIA - Demonstration of Knowledge Supervision our <br /> 1. Demonstration of knovAedge, food safety certificate 24- Person In Charge is present and performs duties <br /> .Employee Health and Hygiene .- ''"'°, Personal Cleanliness Ad <br /> 2. Communicable disease, reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> 3. No discharge from eyes,nose,or mouth;no open wounds _ General Food Safety Requirements <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> - Pieventmg Contamination by Hands 27. Food protected from contamination during storage <br /> 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identifiedstoredand used <br /> ,.? Time and Temperature Relationship Food StoragelDisplay/Servic - _ <br /> Proper hot and cold holding temperatures 30. Food storage,food storage containers labeled <br /> Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 32. Food properly labeled and honestly presented <br /> 0. Proper cooking time and temperatures Equipment/Utensils/Linens ' <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> X 12. No re-sewice of returned food 35. Equipmentlutensils approved;installed;dean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 4. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> 8. Approved and sufficient ventilation and lighting <br /> S. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HA CP plan or valance conditions EoiWia�6rMles <br /> nd refuse properly disposed <br /> ties clean,supplied,rind maintainetl <br /> visory provided for raw or undercooked footl personaVcleaning items;vermin-proofing <br /> ..-etma0. Prohibited foods not offered al high risk facilites lls and ceiling are maintained and kept clean <br /> r sleeping quarters inside facility <br /> 1.Hot an tl coltl potable water available. Compliance and Enforcement <br /> 7. Signs posted;last inspection report available <br /> . Sewagetwastewater property disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 9. Fall@y 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: \ r <br /> EH Specialist: Phone: y 1 _ U�7 Page 1 of.2 <br /> EHD 16-23 (ist pg) 12/15/09 `7 J FOOD PROGRAM OIR <br />