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:' SAN JOAQUIN COUNT
<br /> ` i ENVIRONMENTAL HEALTH DEPARTMENT
<br /> J. 600 East Main Street, Stockton, CA 95202-3029
<br /> Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.orQlehd
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<br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT
<br /> Name of Facility: TAQ P k
<br /> O 0 Date: 3 _2- .I 1
<br /> Address: I �1 Q 1 G City: j q Zip Code: of
<br /> Owner/Operator: {• Vi?r1 h Telephone: W3 _T-7G
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<br /> Program Element: Z Program Record: Sa� Inspection Type: C ;
<br /> B780 Posted Ayes ❑ No Permit Posted XYes. 0 No Re-inspection on or After: '
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<br /> IN=In Compliance WO=Not Observed NIA=Not Applicable COS=Corrected on-site MA,1=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 pose a threat to public health and must be corrected Immedletel . Non-compliance met warrant closure of the food facility
<br /> IN wer tea. ,, .,�it�'fir-ff�{D�:t�:iSf9<�?red
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<br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties
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<br /> wCommunicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints
<br /> No discharge from eyes,nose,or mouth;no open wounds -
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<br /> Proper eating,tasting,drinking,or tobacco use WE 26. Approved thawing methods used
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<br /> 7, Foodprotectedduring from contamination ion u g Storae
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<br /> x Hands clean and properly washed;proper glove use 26. Washing fruits and vegetables before use
<br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used
<br /> ::.. Yes, - # ::::::-.. m �!i+ .
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<br /> Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled
<br /> Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided
<br /> Ig Proper cooling methods 32. Food property labeled and honestly presented
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<br /> 10. Proper cooking time and temperatures �r,z - ,� _ U ::: :
<br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean
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<br /> talltx�klt 4. Warewashing facilities maintained;test ships available
<br /> .-�. ,. Protecti8rlr:
<br /> 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair
<br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use
<br /> 14. Food contact surface cleaned and sanitizedlwarewashing procedures 7. vending machines maintained
<br /> � r Food,;Friarlt:
<br /> 8. Approved and sufficient ventilation and lighting
<br /> 15. Food obtained from approved source IN 9. Thermometers provided,accurate,and easily visible
<br /> 16. Compliance with shell stock regulations;tags/display it 40. Proper use and storage of wiping cloths
<br /> 17. Compliance with Gulf oyster regulations
<br /> 'lr ed;proper back flow prevention
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<br /> e »,,,,,„,„, _ 41 Plumbing maintain
<br /> 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed
<br /> 3. Toilet facilities clean,supplied,and maintained
<br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing
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<br /> 0. Prohibited foods not offered at high risk facilities I WN 45, Floors,walls and ceiling are maintained and kept clean )C
<br /> . 's 1.Hot and cold potable water available.
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<br /> Id i � 7, Signsposted;last inspection report available" : :
<br /> WA 2. Sewage/wastewater property disposed;toilet facility useable e. Compliance with plan review requirements
<br /> -- ;-•• �-,- 9. Facifily operating with a valid health permit
<br /> y 3. No rodents,insects,birds or animals inside facility 5o. Impoundment
<br /> 51. Permit Suspension
<br /> Received By/Title:
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<br /> EH Specialist: 7W _ Phone: / 1� y Page 1 of
<br /> EHD 16.23 (1st pg) 12/15109 (, / O FOOD PROGRAM OIR
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