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\..O SAN JOAQUIN COUNl.J <br /> _ ENVIRONMENTAL HEALTH DEPARTMENT <br /> P: .t <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> "4YiPaR�p. Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.s4aov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: ^ J fl f G ; U 0 f&U".44 Date: <br /> Address: I I S.l, city` Trcut•Y Zip Code: `7S3 7,r <br /> Owner/Operator: G� T // //fl05 44 A fqAt Telephone: 3 a/u <br /> Program Element: 1623 Program Recor Inspection Type: RCii h A a <br /> 8180 Posted es No Permit Posted /Yes Ko Re-Inspection on or After: 1, f 4 S <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 /> vblations a threat to 0i health and mast be convicted Immedleftly. Nance me 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 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 /> 27. Food protected from contamination during storage <br /> Hands clean and property 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 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 Nonfood contact surfaces clean <br /> . Warewashing facilities maintained;test steps available <br /> 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair <br /> 1.1 <br /> 13. Footl free from contamination and adulteration 36. Equipment,utensils and linens:storage and use ✓ <br /> 14. Food contact surface cleaned and sanitized1warewashing procedures 37. Vending machines maintained <br /> . 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 Gulf oyster regulations <br /> Fn&Vffii4ocedures 41. Plumbing maintained;proper back flow prevention <br /> i8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> ` 43. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> I&Popu" lidos " <br /> . Prohibited foods not offered at high risk facilities 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. to and Enforcement <br /> Z Signs posted last inspection report avelabie <br /> . Sewagehvastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or pnimals inside facility 50. impoundment <br /> 1. Permit Suspension <br /> Received Byfritle: <br /> H Specialist: Phone: <br /> El 16-23(1st P9) 4/9/12 Y'v FOOD PROGRAM OR <br />