Laserfiche WebLink
tAuln. SAN JOAQUIN COUNT <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd <br /> �cikok <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 7� Date: <br /> Address: !i/ City: Zip Code: <br /> Owner/Operator: Telephone: ' <br /> i <br /> Program Element: l Program Record: Inspection Type: <br /> 8180 Posted s No Permit Posted ,-Xas No Re-Inspection on or After: 9� <br /> r <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 /> wlo/etiornw atAreet to avid must be convoW closure of the fitted taciiir <br /> OUT <br /> Demonstration of knowledge;food safely oarmicale Person In Charge is presal and performs duties <br /> Communicable disease;reporting,restrictions&exclusions Personal cleanliness and hair 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 clean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and acwssible 9. Toxic substances properly identified,stored,and used <br /> Proper hot and cold holding temperatures 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 /> . Warewashing facilities maintained;test strips available <br /> re-service of returned food 5. Equipment/utensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 4. Food contact surface cleaned and sanitized/"rewashing procedures 7. Vending machines maintained <br /> _ 8. Approved and sufficient ventilation and lighting <br /> 5. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> 1 Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or vadaape conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or undercoolaed food Premises;personal1cleaning items;vermin-proofing <br /> . Prohibited foods not offered at high risklaclgties F7posted; <br /> nd ceiling are maintained and kept clean <br /> . Neeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> 7. Slast inspection report available <br /> . Sewagelwastswater properly disposed;tosa5t facitity useable Cith plan review requirements <br /> 9. Fting with a valid health permit <br /> 3. No rodents,Insects,birds or animals inside facility 0. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: I 4-c _ <br /> H Specialist: Phone: �-! Page 1 of <br /> Q <br /> EHD 1&23(151 PII) 11912FOOD PROGRAM OR <br />