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SAN JOAQUIN COUNTY <br /> r. 2 ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> •�dIrFOA�`P. Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.siciov.ora/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> ui <br /> e J Date: <br /> �I.� �,1 <br /> v vv v City: Zip Code:// nnt„�w � Telephone: <br /> t: Program Record: Inspection Type: <br /> Yes No Permit Posted 11 Ye o Re-Inspection on or After: <br /> a ce <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 /> Ma'oi violations ose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food iii <br /> r- Demonstration.of Knowied "- 'r ` <br /> _.-9� ' Supervision"r <br /> 1. Demonstration of knowledge;food safety certificate 5. 24. Person In Charge is present and performs duties <br /> , -.Employee Health and Hy Personal Cleanli <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> - 3. No discharge from eyes,nose,or mouth;no open wounds -4General Food Safety Requirements <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> 1 <br /> Preventing Contamination b Hand <br /> 9 Y 7. Food protected from contamination during storage <br /> 5. Hands clean and properly washed; proper glove use 8. Washing fruits and vegetables before use <br /> 6. Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> and'Temperature Relationship <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 /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> tion. Warewashing facilities maintained:test strips available <br /> 12. No re-service of returned food 5. Equipment/utensils approved;installed;clean;good repair <br /> 3. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> p.,.. :. 38. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> eK118. Compliance with shell stock regulations;tagsidisplay 0. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> _provedPiocedures 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance vAth HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> sumer Advisory; 3. Toilet facilities clean,supplied,and maintained <br /> 19.Advisory provided for raw or undercooked food Premises;personallcleaning Items;vemrin-proofing <br /> sceptible Populations' <br /> 0. Prohibded foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> ter/Hot Water 6. No living or slgeping quarters inside facility <br /> 1.Hol and cold potable water available. <br /> ONELid Dispos 47. Signs posted;last Inspection report available <br /> 2. Sewage/wastewater properly disposedtoilet facility useable 48. Compliance with plan review requirements <br /> Vermin 49. Facility operating with a valid health permit <br /> 3. No rotlents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title. <br /> EH Specialist: Phone: Page 1 of 7 <br /> EHD 16-23 list pg) 121156 FOOD PROGRAM OR <br />