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SAN JOAQUIN COUNTY <br /> Z. Z ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> °4�'/PORN P Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: r Ipix4o 7777- Date: OS-1d_ <br /> Address; I / City: TSG Zip Code:�s 3 <br /> Owner/Operator: O f s' _5 / TT ASA <br /> JAS, /, � Y5-5- <br /> Telephone: <br /> Program Element: �� Program Record: (a 7` Inspection Type: U �� <br /> Set 80 Posted V"Yes ❑ No Permit Posted VYes ^ No Re-Inspection on or After: <br /> IN=In Compliance N/O=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 fo ublic health and must be corrected immediately. Non-compliance may warrant closure of the food facility <br /> I. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> nicabledisease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraintsIrm-. <br /> discharge from eyes,nose,or mouth;no open wounds <br /> '11( Proper eating,tasting,drinking,or tobacco use 6. Approvetl thawing methods used <br /> 7. Food protected from contamination during storage <br /> 5. 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 �[ 30. Food storage;food storage containers labeled <br /> 8. Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> 9. Proper cooling methods 2. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures r <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 35. Equipment/utensils approved;installed;dean;good repair <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> 38. 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 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 4. Premises;personal/cleaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilifies 5. Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> 7. Signs posted;last inspection report available <br /> 2. Sewage/wastewater 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 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: Phone: Page 1 of Z <br /> EHD 16-23 (l st pg) 12115109 /� G 'Y- FOOD PROGRAM OR <br />