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SAN JOAQUIN COUNTY <br /> _ ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> • Cq.. -_N'v• Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sioov.oro/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: L e$4ap ro/I f_ Date: a- -12 <br /> Address: SO - t.„ �'y #6 City: Tr Zip Code: r 3716 <br /> Owner/Operator: - Telephone: ,63 O ' <br /> Wlt <br /> Program Element: z Program Record: Inspection Type: gr�u ; r e <br /> 8180 Posted Yes ❑ No Permit Posted Yes ❑ o 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 /> Ma'or violations ose a threat to public health and must be corrected immediately. Mon-compliance may warrant closure of the food facility <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> Communicable disease:reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> XI W No discharge from eyes,nose,or mouth;no open wounds _ <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> lill 7. Food protected from contamination during storage <br /> Hands clean and properly 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 /> 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 self-service food protected;individual utensils provided <br /> Proper cooling methods 2. Food properly labeled and honestly presented <br /> X 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. Equipment/utensils approved;installed;dean;good repair <br /> 13. Food free from contamination and adulteration Equipment,utensils and linens:storage and use <br /> X 14. Food contact surface cleaned and sanitizedtwarewashing 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 facllitles 5. Floors,walls and ceiling are maintained anti kept clean <br /> 8. No Irving or sleeping quarters inside facility <br /> .( 1.Hot and cold potable water available. <br /> 7. Signs posted;last inspection report available <br /> . Sewagetwastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 0. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: Phone: y, Z 1 Page 1 of <br /> EHD 16-23(1st pg) 12/15419 a l Y/ FOOD PROGRAM OR <br />