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1%.1 SAN JOAQUIN COUNT,,,,, <br /> ?a ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �'tlFartaa Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.s*qov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> E <br /> : Date: If-LO eoS f5'�R Lrron �- _Still f. /� City: Zip Code:: TTelephone: �3 U 4 I�/l d o GCtJ MQnt: ( Program Record: `� Inspection Type:es _ No Permit Posted Yes No Re-Inspection on or After: <br /> IN=In Compliance WO=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 /> vloledons a threat ro public health and must be Corte, l ma warrant crosura of the food hici <br /> fitv <br /> 1. Demonstration of knowtedge;food safety certificate 4. Person In Charge is present and performs duties <br /> CommunkabIs disease;reporting,restrictions&exclusions 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 <br /> Hands clean and properly washed;proper glove use B. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> 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 /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> . Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. 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 cont act surface cleaned and sanitizedrwarewashing procedures f- 7. Vending machines maintained <br /> Source :, 8. Approved and sufficient ventilation and lighting <br /> 15. Food <br /> aided from approved source 9. Thermometers provided,accurate,and easily visible <br /> 6. Compliance with shell stock regulations;tags display 0. Proper use and storage of wiping cloths <br /> 7. Complance with Guff oyster regulations Physical' <br /> -'roved Proeedure8 1. Plumbing maintained;proper back flow prevention <br /> 8. Compliance with HACCP plan w variance conditions 2. Garbage and refuse property disposed <br /> umer <br /> teary 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing <br /> Highly`Susceptible Populations -, <br /> . Prohibited foods not offered at high risk facilities 45. Floors,walls and calling are maintained and keptelean <br /> Water/Hot Water 6. No living or sleeping quarters inside Willy <br /> 1.Hol and cold potable water available. �.- <br /> i. Liquid Waste Disposal 7. Signs posted;lastinspection reportavailable <br /> . S Made/wastewater properly disposed.toilet facility useable 46. Compliance with plan review requirements <br /> Vermin 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 Byrritle: <br /> EH Specialist: Phone: 7// ` =1of <br /> EHD1G23 (lstpg) 4/9/12 J !CO FOOD PROGRAM DIR <br />