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��P4eFpc SAN JOAQUIN COUNTY'S <br /> b2, ENVIRONMENTAL HEALTH DEPARTMENT <br /> ' <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> a Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjaov.orD/ehd <br /> 'dciaddi+� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> EB18OPosted,11yes <br /> e of Facility: G o Date: $_ac-)._ID <br /> ress: .� W OO� m City: 1 _ 1 Zip Code: 2 <br /> er/Operator: r-ah Yl.l L�>Ci.1 Telephone: 3�2_� <br /> ram Element: Z Program Reeord: )�G Ct Inspection Type: <br /> C No Permit Posted Fes ❑ No Re-Inspection on or After: -L W-RZ4s <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 /> Me'or violations ose a threat to public health and must be corrected immediately. Non-com (lance may warrant closure of the food facility <br /> 1. Demonstration of knowledge;food safety ceNficate 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> 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 provided <br /> Proper cooling methods 2. Food properly labeled and honestly presented <br /> 0. Proper cooking time and temperatures <br /> . 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. Equipmenttutensils 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 sanitizedtwarewashing procedures 7. Vending machines maintained <br /> 8. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> . Compliance with shell stock regulations;tags/display o. Proper use and storage of wiping cloths <br /> . Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> . Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> . Advisory provided for raw or undercooked food . Premises;personal/deaning items;vermin-proofing <br /> . Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> 6. No Irving or sleeping quarters inside facility <br /> 1.Hot and mid potable water available. <br /> 7. Signs posted;last inspection report available <br /> . Sewagetwastewater properly disposed;toilet facility useable Compliance with plan review requirements <br /> 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 /> Received By/Title: <br /> H Specialist_ Phone: 5 -7$ Page 1 of OI <br /> EHD 16-23 (1st pg) 12115/09 FOOD PROGRAM OIR <br />