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SAN JOAQUIN COUNT- <br /> ENVIRONMENTAL <br /> OUNTENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> ftiedw�4.. Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.oro/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: Date: <br /> Address: 7� City: Zip Code:G' <br /> caner/Operator: Telephone:: S'3/ <br /> Program Element: Program Record: Inspection Type: ,r+b - <br /> 8180 Posted �es�- No Permit Posted,�_'es ' 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 /> Ma'or violations ose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the/Oad/acilit <br /> .... - s,.b. _ w . . . ... .... <br /> OUi <br /> 1. Demonstration of knovAedge;food safety certificate 4. Person In Charge is present and performs duties <br /> Communicable disease: reporting,restrictions&exclusions 5. Personal cleanliness and heir 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 /> Hands clean and property washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible . Toxic substances properly identified,stored,and used <br /> Proper hot and toll holding temperatures Food storage;food storage containers labeled <br /> 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 /> 11. Proper reheating procedures for hot holding Nonfood contact surfaces clean <br /> . Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food Equipment/utensils approved;installed;clean;good repair <br /> 13. Footl free from contamination and adulteration Equipment,utensils and linens:storage and use <br /> 14. Footl contact surface cleaned and sanitizedtwammshing procedures 7. Vending machines maintained <br /> . 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 Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> .'M6 ance With Approi tOC2 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with IiACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> Consumer AdRµ 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food Premises;personalldeaning items;vennireproofing <br /> bie Pdpu(7_ ME <br /> . Prohibited foods not offered at high risk facilities .5. Floors,walls and ceiling are maintained and kept dean <br /> .. _. .. .. <br /> of Water ;:.:. 6. No Wing or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> 47. Signs posted;last inspection report available <br /> . Sewage/wastewater properly disposed;toiletfacility useable 8. Compliance with plan review requirements <br /> 49. Facility operating with a valid health permit <br /> rodents,insects,birds or anirnals inside facility t 5o. Impoundment <br /> VId 51. Permit Suspension <br /> ecefved By/fitle: <br /> H Stlecfalis Page 1 of <br /> EHD 16-23 (1st pg) 12 \ FOOD PROGRAM OF <br />