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SAN JOAQUIN COUNTY <br /> MIRONMENTAL HEALTH DEPAeVENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siclov.ora/ehd <br /> �rrbW <br /> FOODPROGRAMOFFICIALINSPECTION REPORT <br /> Nameof Facility: MUSD- FiU U!i Date: -2-/i <br /> t <br /> Address: 2 7,/'r J Wf tv\,r S Lv1� City: sj-�"L �1 Zip Code: <br /> wner/Operator: J ,JL Telephone: <br /> Program Elem M Program Record' Inspection Type: <br /> B180 Posted Y No Permit Posted Yes . 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 to public health and must be corrected immediatel . Non-compliance may warrant closure of the food facif t <br /> w fool&'n Demomidii KnowledgeSupervision OUT <br /> I. Demonstration of knowledge;food safety certificate Mzi our ens 24. Person In Charge is present and performs duties <br /> 7th and Hygiene Personal Cleanliness <br /> communicable disease;reporting, restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> nting Contamination by Hands 27. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identifiedstoredand used <br /> ...play/Service <br /> Proper hot and cold folding 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 32. 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 /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. rood contact surface cleaned and sanitizedtwarawashing procedures 37. Vending machines maintained <br /> -; Food F'. r' ` ' 38. Approved and sufficient ventilation and lighting <br /> 15- Food obtained from approved source a ' 39. Thermometers provided,accurate,antl easily visible <br /> 16. Compliance with shell stock regulations:tags/display 0. Proper use and storage of wiping cloths <br /> . Compliance with Gulf oyster regulations <br /> Approved Procedures 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance w8h HACCP plan or variance conditions 2. Gamage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> 'ble Population;,• ,'' P4 ' iiftiea <br /> 0. Prohibited foods not oNered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> . No living or sleeping quarters inside facility <br /> / 1.Hot and cold potable water available. meet <br /> este Disposal 7. Signs posted;last inspection report available <br /> . Sewage/wastewater properly disposed toilet facility useable Compliance with plan review requirements <br /> Vermin _ 9. Facility operating with a valid health permit <br /> 3. No rodentsinsectsbirds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: Phone: page 1 of '1 <br /> EHD1fr23 (1stpg) 12 1 FOOD PROGRAM OIR <br />