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a4°S'"• c SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> 8•.. ;v Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: k R Date: <br /> Address: 0 z E r- f'1 -f0. RO-PL a City: AE-1- ran Zip Code: <br /> Owner/Operator: •f'R 1;r w a If <br /> Telephone:!'y� I <br /> ll <br /> Program Element: /(9 /s Prdgi to 19& Inspection Type: Kip c <br /> SB18O Posted III ❑ No Permit Posted 1111 ❑ No 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 /> Major violations aose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility <br /> Demonstration of knowledge;food safety cEen, <br /> 4. Person In Charge is present and performs duties <br /> o n <br /> Communicable disease;reporting,restrictio5. Personal cleanliness and hair restraints <br /> J No discharge from eyes,nose,or mouth;neq r <br /> Proper eating,tasting,drinking,ortobacco 6. Approved thawing methods used <br /> 7. 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 /> r <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 /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> p 4. Warewashing facilities maintained;test strips available <br /> No re-seTfrom <br /> turned food 5. Equipmentrutensils approved;installed;clean;good repair <br /> ;12. <br /> 13. Food frentamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 4. Food coce cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> ood,F,rohrAppro e ,Sou 8. Approved and sufficient ventilation and lighting <br /> 5. Food obm approved source 9. Thermometers provided,accurate,and easily visible <br /> 16. Compliahell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> once With id Pre, s 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan of variance conditions 2. Garbage and refuse properly disposed <br /> ,l Consumer Advisory,l 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raW or underccokcd food . Premises;personalAcleaning items;vermin-proofing <br /> ghly Susceptible Populations <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> Ile <br /> MEOW Water/Hot Water 46. No living or sleeping quarters Inside facility <br /> 1.Hot and cold potable water available_ `O - <br /> tLiquid Waste Disposal 4 ♦,y:7 7. Signs posted;last inspection report available <br /> 0 2. Sewage/wastewater properly disposed,toilet facility useable_ 48. Compliance with plan review requirements <br /> Vermin < 9. Facility operating with a valid health permit <br /> "IM . No rodents,insects,birds or animals inside facility ���_ 0. Impoundment <br /> 1. Permit Suspension A <br /> Received By/Title: <br /> 8 Page 1 of <br /> EH Specialist: Phone: .Z.oq 2 <br /> v FOOD PROGRAM OIR <br /> EHD 1623(lst pg) 4/9/12 <br />