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hAu'N•. SAN JOAQUIN COUNTY <br /> ? ENVIRONMENTAL HEALTH DEPARTMENT <br /> n: < <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> �,CIFex�,P Telephone: (209) 468-3420 Fax., (209)464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: e L, Date: 08 <br /> Address: City: / - J Zip Code: 2 <br /> Owner/Operator: , t S LC/�(A. Telephone: <br /> Program Element: Program Record: IP& (6® Inspection Type: <br /> 1204.)qn Lo <br /> B180 Posted Yes 0 No Permit Posted 9,YGS ONO Re-Inspection on or After: <br /> IN=In Compliance NIO=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 /> Ma or violations ose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility <br /> �G 1. Demonstration of knowledge;food safely certi lea te 4. Person In Cha ge is present and pertortns du8es <br /> Communicable disease;reporting,restrictions 8 exclusions 5. Personal cleanliness and hair restraints <br /> X No discharge from eyes,nose,or mouth;no open wounds <br /> )( Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 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 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 <br /> provided <br /> X 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 /> . Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentlutensils approved;installed;dean;good repair <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface Leaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> 8. 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;tagstdisplay 0. 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 vanance 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-proofing <br /> 0. 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. <br /> 7. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> it Suspension <br /> received By/Title, 41 <br /> H Specialist: Phone: / - <br /> ..'3 I c' Page 1 of Z <br /> EHD 16-23 (1st pg) 1VI5/09 IP CJ FOOD PROGRAM OR <br />