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aPavtn. SAN JOAQUIN COUN- <br /> w' ?� ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sioov.orD/ehd <br /> trFbAa+ <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> E <br /> : V r 1L� {� 03fo�j Date: 2 4 <br /> ( a �R� City: .StO -�-O� Zip Code: gFj2�S <br /> 47% s . <br /> : � -�r1 11eCR \\ 1t`ILTelephone: !_3_�(j�jt: b S Program eeord: (1eJ. O (D. \ Inspection Type: Y-ci Yes - No Permit Posted es J No Re-Inspection on or After: <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'or violations pose a threat to blit health and must be corrected Im Mence ma warrant dl08ero d the food facilit <br /> WT <br /> 1. Demonstration of knowledge:food safety certificate 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraims <br /> No discharge from eyes,was,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 /> FHandsn and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> ng facilities supplied and accessible 9. Toxic substances property identified,stored,and used <br /> and cold holding temperatures Food storage;food storage containers labeled <br /> of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> ing 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. Equipment/utensils 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 sanidrrediwarewashing procedures 7. Vending machines maintained <br /> . 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 Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> ' oved ProcedkFNi: 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse propedy disposed <br /> `r Advisory 43. Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided forrawmundercookedfood 44. Premises;personal/cleaning items;vermin-proofing <br /> "pulations Permanent Food Facilities <br /> . Prohibited foods notoffered at high risk facilities 45. Floors,walls and ceiling arc malntaine-1 and kept clean <br /> ;Hot Water 46. No living or sleeping quaners inside facility <br /> 1.Hot and cold potable water available. ;,,, piiance and Enforcement <br /> to Disposal 47_ Signs posted;last inspection report available <br /> WN0rodents. <br /> wage/wastewater properly disposed,toilet facility useable 48. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> Insects,birds or animals inside taetlity 50. Impoundment <br /> 1. Permit Suspension <br /> eceived ByfTRle: - <br /> EH Specialist: Phone: r'1iQ _ 1 6 Page 1 of <br /> EHD 16-23(1st pg) W12 OC1 _-3+4 <br /> FOOD PROGRAM DIP <br />