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Q�aul" SAN JOAQUIN COUNTI--' <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.org/ehd <br /> crFbe ` <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: _ _13' Date: i57-a/_/7- <br /> Address: <br /> 2Address: 00 R S &v-C - <br /> City: 1 Aad•dI_ <br /> -C GA Zip Code: <br /> Owner/Operator: MLN� Telephone:?7,S 3�iJ <br /> Program Element: 3 Program Record: Inspection Type: 7 <br /> SB180 Posted Pas No Permit Posted Yes a No Re-Inspection on or After: <br /> IN=In Compliance N/O=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 /> &1a or violations a threat to public health and must be corrected Immed/atel . Non-compliance may warrant closure of the food facility <br /> 1. Demonstration of knowledge;food safelycer8flcate 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions&exclusions Personal cleanliness and hair restraints <br /> No discharge from eyes,now,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use . Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> FHandsn and property washed;proper glove use 8. washing fruits and vegetables before use <br /> ng facilities supplied and accessible 9. Toxic substances property identified,stored,and used <br /> antl cold holding temperatures ✓ 0. Food storage;food storage containers labeled <br /> of time as a public health control 1. Customer self-service food protected;individual utensils providetl <br /> ling methods 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures Equipment I Ut <br /> ✓ <br /> Ill. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> 34. Warewashing facilities maintained,test strips available <br /> 12. No re-service of returned food 35. EquipmenVutensils 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 sanitized/warewashing procedures 7. Vending machines maintained <br /> . Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tagstdisplay Proper use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper beck flow prevention <br /> 18. Compliance with HACCP plan or variance conditions . Garbage and refuse property disposed <br /> . Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food . Premises;personal/cleaning items;vermin-proofing <br /> . Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and mid potable water available. <br /> 7. Signs posted;last inspection report available <br /> . Sewage/wastewater property disposed;toilet facility useable Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received Byrritle: <br /> EH Specialist: it Phone• 2� p p Page i of <br /> EHD 16-23 Itst pg) 12/15/09 0 ���0 D� FOOD PROGRAM OR <br />