Laserfiche WebLink
arta"'"•. SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.siaov.crg/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: Ta r 5loaioe 0 7-- Date: <br /> ddress: Z pp S eC,k ��4, City: Zip Code: <br /> weer/Operator: ar r O f-� O n Telephone:8a3- 2 <br /> Program Element: Inspection Type: <br /> SB180 Posted "es ❑ No Permit Posted j(Yes ❑No Re-Inspection on or After: <br /> "GompllsancSee reverse side for code sections and general requirements that correspond to each violation listed below. <br /> se a threat to public health and must be corrected immediatel . Non-eom liance may warrant closure of the food facility <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> .ersonal.CleaI mais_ <br /> Communicable disease;reporting,restrictions&exclusions S. Personal Geanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds neral Food Safety Requirenien <br /> Proper eating,tasting,drinking,or tobacco use 8. Approved thawing methods used <br /> enting Contamination by Hands'! 27. Food protected from contamination during storage <br /> Hands clean and properly washed: proper glove use 8. Washing fruits and vegetables before use <br /> Handwashiny facilities supplied and accessible 9. Toxic substances properly Identified,stored,and used <br /> '.Time and Temperature Relationship--,:., _ <br /> Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled <br /> �( 6. Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 2. Food property labeled and honestly presented <br /> X 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> . Warewashing facili ies maintained;lest strips available <br /> X 12. No re-service of returned food 35. Equipment/utensils approved:installed;dean;good repair <br /> K 13. 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 /> 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 /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 8. 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 . Premises;personal/cleaning items;vermin-proofing <br /> gFly -I'Permanen o6d acilitt <br /> 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept Gean <br /> Water/Hot Water. 6. No living or sleeping quarters inside facility <br /> I( 1.Hot and cold potable water available. _ Complianc 'Bn 'Eti <br /> Liquid Waste Dispos 47. Signs posted.last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Verfrri. - 9. Facility operating with a valid health permit <br /> 3. No rotlents,insects,birds or animals inside facility 50. Impoundment <br /> 1. Permit Suspension <br /> Received By/Titl): Y yecu U <br /> H Specialist: ` Phone: 8 _ y s-8;zPage 1 of <br /> FOOD PROGRAM OREl 16-23(1st pg) 12/15/09 <br />