Laserfiche WebLink
oPas'" 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.sigov.org/ehd <br /> �rFbA � <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 6RKI_MNE Date: q_gyp_1 <br /> Address: 4US 7h A1 . O S2Y9v1" bk. city: S730K71CA-i Zip Code: 67 <br /> Owner/Operator: A0 7D 14 SD Telephone: /5318V0 <br /> Program Element: r✓ Program Record: U Com Inspection Type: o y.� <br /> SBI80 Posted Xyes 0 No Permit Posted Yes ❑ No Re-Inspection on or After: <br /> IN=In Compliance NIO=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 /> Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility <br /> IN.. . OZ1T <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 restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> �( Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> x Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> dStorage/Disp <br /> Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled <br /> X 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 /> x 11. Proper reheating procedures for hot holding 33. 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 /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitizedhvarewashing procedures 7. Vending machines maintained <br /> 8. Approved and sufficient ventilation and lighting <br /> h 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> 6. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities dean,supplied,and maintained <br /> VO. <br /> sory provided for raw or undercooked food . Premises;pemonal/cleaning items;vermin-proofing <br /> ibltetl foods not offered at high risk facilities FSigns <br /> ,walls and ceiling are maintained and kept dean <br /> g or sleeping quarters inside facility <br /> ntl cold potable water available. posted;last inspection report available <br /> age/wastewater properly disposed;toilet facility useable iance with plan review requirements operating with a valid health permitodents,insects,birds or animals inside facility ndment <br /> Suspension <br /> Received By/Title: r/ <br /> C Page1 of <br /> H Specialist: Q Phone: /_ �Cl <br /> FOOD PROGRAM OIR <br /> EHD 1623(1st pa) 121151 C/� <br />