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SAN JOAQUIN COUNTY <br /> r ? ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �4..• .;P Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.oro/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: bP.QS 1 n 60 i dCir,-11 It 6,91z <br /> Date: <br /> Address: ZR 7 Z _ City: Zip Code: <br /> Owner/Operator: r_ CI&C <br /> Telephone: <br /> Program Element: Prog am Record: S� Inspection Type: a-! 'n <br /> SB180 Posted es ❑ No Permit Posted es 0 No Re-Inspection on or After: <br /> IN=In Compliance WO=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 immediate! . Non-compliance mav warrant closure of the food facili[ <br /> iri w3,oin <br /> EMMETtleri Knowledge. <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> HeHealth Hygie <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> a <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 /> Proper cooling methods 2. Food properly labeled and honestly presented <br /> to. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentlutensils approved;installed;clean;good as <br /> ✓ <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> 0 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 /> iZh'Approv 1. Plumbing maintained;proper back Sow prevention ✓ <br /> 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> sumer Advisory 3. Toilet facilities clean,supplied,and maintained <br /> 9.Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing <br /> -,y6le Populations .'iyI <br /> 0. Prohibited foods not offered athigh risk'.acilities 5. Floors,walls and ceiling are maintained and kept clean Will <br /> ater/Hot Water 46. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> Liquid.-Waste Disposal' 47. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed; allot facility useabi 48. Compliance with plan review requirements <br /> er in j 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility =l 50. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: Ap <br /> EH Specialist: <br /> Phone: Pagel of Z <br /> FOOD PROGRAM OR <br /> 16-23(1st /12 <br />