Laserfiche WebLink
o¢a�' SAN JOAQUIN COUNTY <br /> a ?� ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> 84... P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www sjgov.orcilehd <br /> CIFdRt, <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> [Name of Facility: - AALI ,` n Date: -11 <br /> dress: G 2 Zip Code:ner/Operator: Telephone:ogram Element: Program Record: S U Inspection Type: r+ cul;.^780 Posted A Yes ❑ No Permit Posted N Yes LrNO 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 /> Me or violations ose a threat to aublic health and must be corrected immediatel . Non-compliance may warrant closure of the food facility <br /> e o s <br /> Demonstration of knowledge;food safEnoopen <br /> te 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restexclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouwounds <br /> Proper eating,tasting,drinking,or toba6. Approved thawing methods used <br /> a 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 property 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 31. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 32. Food property 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 /> MII34. Warewashing facil8ies 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 sanitized/warewashing procedures 7. Vending machines maintained <br /> ori From Appro 8. Approved and sufficient ventilation and lighting <br /> 15. Food obtained 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 /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbi:pemon:aVc1eaning <br /> rop:items; <br /> If prevention <br /> 18. Compliance with HACCP plan or variance conditions 2. Garbagopeed <br /> 3. Toilet fppmaintained <br /> 19.Advisory provided for raw or undercooked food . Premisaninvermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept dean <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 /> 2. Sewagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> e i 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: <br /> EH Received <br /> Phone: /i b r- T/6 77Page 1 of <br /> EHD 16-23(1st pg) 4/9/12 7 - FOOD PROGRAM OR <br />