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'at,Ak'N..ooG SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> EofFacility:: 6 h P to Ura I ZI Code: 9 IZ _ 7+- City: A C p lie <br /> Telephone: p 96:nt: 7Program Record: tion Type: . , nes ❑ No Permit Posted es l7 No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed NIA=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 /> Ma'or violations pose a threat to ublic health and must be corrected immedfatel . Non-corn (lance ma warrant closure of the food hcilit <br /> Demonstration of knowledge;food safety certificate 4. Person In Charge Is present and performs duties <br /> P <br /> 119012011 <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 F6Approved thawing methods usedprotected fromcontamination during storage <br /> Hands clean and properly washed;proper glove use ing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible substances properly identified,stored,and used <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 2. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> 0 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> ✓ 14. Food contact surface cleaned and sanitlzed/warewashing procedures 37. Vending machines maintained <br /> mom - 0 8. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> 17. Compliance with <br /> If oyster regulations r <br /> ceN/iEh'Appr`ove`tl Pio 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed <br /> 5`Consumer Advisory, 43. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided far raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Igh ly Susceptible Populations", <br /> 0. Prohibited foods not offered at hir.h risk facilities 45. Floors,walls and ceiling are maintained and kept dean <br /> ater/Hot Water 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> uid Waste Disposal 7. Signs posted;last inspection report available <br /> 0 . Sewagetwastewater properly disposc;d,toilet facility useable 8. 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 By/Title: (r4 <br /> P ne: y-J /� Page 1 of <br /> EH Specialist: - G � f7 <br /> F000 PROGRAM OIR <br /> EHD 16-23(151 pg) 4/9112 <br />