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SAN JOAQUIN COUN' <br /> ENVIRONMENTAL HEALTH DE AP RTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: gmv Date: <br /> ess: �2 �S <br /> AddrCity: Zip Code: <br /> Owner/Operator: Telephone: <br /> Program Element: rogram Rec rd: Inspection Type: (nQ <br /> B780 Posted a No Permit Posted es No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected onsite 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 pow a threat to public health and must be corrected immediatel . Non-compliance,ma warrant closure of the food facility <br /> - - n_of,Kin <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> F._. Sttd Hygiene „«e ._ x ? l' 1feanllnes5•: <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> n <br /> No discharge from eyes,nose,or mouth;no open wounds �...„ -,_ '„-§slaty` '."` _ <br /> Proper eating,tasting,drinking,or tobacco use 26. 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 /> Proper hot and cold holding 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 &MMI& -- <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> 34. 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. Food contact surface cleaned and sanitizedAvarewashing procedures 37. Vending machines maintained <br /> 8. Approved and sufficient ventilation and lighting <br /> "- 5. Food obtained from approved source 39, Thermometers provided,accurate,and easily visible <br /> Y 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> Nt 1,7. Compliance with Gulf oyster regulations - <br /> _ With _ _ _ 1. Plumbing maintained;proper back Bow prevention <br /> 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse progeny disposed <br /> r ,r, 43. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> W)CM. Prohibited foods not offered at high risk facilities 45. 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 /> . Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> `• y _ 9. Facility operating with a valid health permit <br /> ' 3. No rodents.insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit suspension <br /> ecelved Byfritl <br /> H Specialist: Phone: - Paget of <br /> EHD16.23 (lstpg) 4/WIY FOOD PROGRAM OIR <br />