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0 0 <br /> 0�4 th• SAN JOAQUIN COUNTY <br /> r. y ENVIRONMENTAL HEALTH DEPARTMENT <br /> a! . <br /> _ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.siaov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: -aK Date: a �� <br /> ddress: o r l., City: / ,I ../ Zip Code: <br /> Owner/Operator: r � C, Telephone: 2 pl 7 <br /> PM <br /> Program Element: l Program Record: Inspection Type: 9 I(/ZLG <br /> S131 80 Posted Yes ❑ No Permit Poste Yes ❑No Re-Inspection on or After: <br /> IN=In Compliance NIO=Not Observed NIA=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 /> Maio r violations ose a threat to ublic health and must be corrected immediate) . Non-compliance ma warrant closure of the food facilitit <br /> 1. Demonstration,ofknowtedge;food safety certificate 24. Person In Charge is present and performs duties <br /> Fr9b al C-can rues <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> 3. No discharge from eyes,nose,or mouth;no open wounds e <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> e t �o tam ination byHand 27. Food protected from contamination during storage <br /> 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> 6. Handwashing facilities supplied and accessible 9. Toxic substances property identified,stored,and used <br /> a d e a ature ESIationship, <br /> Proper hot and cold holding temperatures_ 30. Food storage;food storage containers labeled <br /> 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> 9. Proper coaling methods 2. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures ul <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> r- <br /> PRIN i 110 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 01 5. Equipmentlutensils approved;installed;clean;good repair <br /> rEM113. Food free from contamination and adulteration I G. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 1 7. Vending machines maintained <br /> o d o ed S 38. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> -o o <br /> it pprovedWocedures _ _ 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> onsumer Advisory - 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> r so irbe o'-ulations ,_y en Foodr F.aci e <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> - 6. No living or sleeping quarters inside facility <br /> WIMIZI.Hot and cold potable water available. liariceand-Enforce n <br /> I''$Zi 7. Signs posted;last inspection report available <br /> 22. Sewagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> •J 4 <br /> 49. Facility operating with a valid health permit <br /> 23. No rodents,Insects,birds or animals Inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: 5 1, Phone: Page 1 of <br /> EHD 16-23(1st pg) 4/9112 FOOD PROGRAM OIR <br />