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oe��lh..o SAN JOAQUIN COUNTY <br /> a' x <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> ad�IFdp�;;a Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.siciov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 76 t J( e 246,r V1f <br /> Date: fa--- 2 7 2 <br /> S u n 5+' City` a e «r Zip Code: 9 S 3.3L <br /> Owner/Operator: -y��G �f Telephoner 3 7.9 <br /> / r/ rK <br /> Program Element: IL 17 Program Record: I kI $ Inspection Type: CM i r <br /> SB180 Posted ❑ es No Permit Posted ❑Yes G No Re-Inspection on or After: of pr• <br /> IN=In Compliance N/O=Not Observed WA=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 /> Major violations ease a threat to public health and must be corrected immediate) . Non-corn lienee ma warrant closure of the food facility <br /> g <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> 11111111111111=0 mmoa rdamidess_: _ <br /> 2. Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> 3. No discharge from eyes,nose,or mouth;no open wounds General-Food'Safety Requirements" <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> o •I <br /> Proper hot and cold holding temperatures 30. 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 3. Nonfood contact surfaces clean <br /> . Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentlutensils approved;Installed;clean;good repair <br /> Vill <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanifized/warewashing procedures 7. Vending machines maintained <br /> aI- From.,,pproveESZ�ce 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;tags/display 0. Proper use and storage of wiping cloths <br /> . Compliance with Gulf oyster regulations <br /> i4h App�o'veed'P.ro 1. Plumbing maintained;proper back flow prevention <br /> 8. Compliance with HACCP plan or varia,ce conditions 2. Garbage and refuse properly disposed <br /> er Advisory,, 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food Premises;personal/deaning items;vermin-proofing <br /> ighly Susceptible Populations <br /> 0. Prohibited foods not offered M high iis.facilitles 5. Floors,walls and ceiling are maintained and kept clean <br /> Water/Hot Water 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> Liquid Waste Disposal - 7. Signs posted;last inspection report available <br /> .Sewagelwastewater properly di;posed;toilet facilityuseable 8. Compliance with plan review requirements <br /> ,Vetmi- 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 /> eceived By/Title: <br /> EH Specialist: Phone: �.3�� Page f of <br /> FOOD PROGRAM OR <br /> EHD 16.23 list pg) 419112 <br />