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SAN JOAQUIN COUNTY- <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sioov.org/ehd <br /> C%F<ifl <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: / Wo ru c lQ 2 Date:b _ _ <br /> Address: /O City: Zip Code: <br /> Owner/Operator: 1 A/��� Tar / Telephone: <br /> Program Element: S Program Record: /(� 10-( 7 Inspection Type: G <br /> 8190 Posted XYes No Permit Posted X Yes No Re-Inspection on or After: <br /> IN=In Compliance WO=Not Observed WA=Not Applicable COS=Corrected on-site MAJ=Major Violation OU7=Not In Compliance <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> Me or violations a threat to ub/k health and must be corrected Immediate Non-compliance may warrent closure of the food facility <br /> 1. Demonstration of knowledge;toed safety certMcete 4. Person In Charge is present and padorms duties <br /> Communicable disease;reporting,restrictions&exclusions Persons!cleanliness and heir restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands dean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible . Toxic substances properly 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 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 /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentfutensils approved;installed;clean;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 sanitizedrwarewashing procedures 7. Vending machines maintained <br /> . Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 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 Premises;personal/cleaning Items;vermin-prooli g <br /> 0. Prohibited foods no offered at high risk facilities Floors,walls and telling are maintained and kept dean <br /> . No I"or sleeping quarters inside facility <br /> 1.Hot and odd potable water available. <br /> 7. Signs posted;last inspection report available <br /> . SewageAvastewater properly disposed;toilet facility useable Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> . No rodents,insects,birds or animals Inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received By/ritle: m l0 <br /> Yee <br /> EH Specialist: Phone: $- SS Page 1 of 2 <br /> oil �L <br /> EHD 16-23 (1si pg) l /-/_a'&/-q FOOD PROGRAM OR <br />