Laserfiche WebLink
aR`�gt"••� SAN JOAQUIN COUNTY <br /> r. ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> U <br /> f - Date: Lf <br /> City: Zip Code: <br /> Telephone:8a.S_: 3a Program Record: Inspection Type: -/yLYes ❑ No Permit Posted []Yes 0 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 mav warrant closure of the food facility <br /> rv_7 "wo tNln ° y Demonstration of Knowledge ~''-` <br /> 1. Demonstration of knowledge food safety certificate 24. Person In Charge is present and performs duties <br /> Employee Health and Hygiene <br /> 2. Communicable disease;reporting,restrictions E.exclusions 25. Personal cleanliness and hair restraints <br /> 3. No discharge from eyes,nose,or mouth;no open wounds smoneall� q r <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> rn 7. Food protected from contamination during storage <br /> 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> S; 6. Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> ,y 1 <br /> 7. Proper hat 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 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surface;disposed:n <br /> 4. Warewashing facilities mned;lest strips available <br /> 12. No re-service of returned food 5. Equipmentfutensils appinstalled;dean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and :storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines main <br /> ed1 0'ice 8. Approved and sufficient tion and lighting <br /> 15. Food obtained from approved source 9. Thermometers providedate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage ing cloths <br /> . Compliance with Gulf oyster regulations <br /> once WitfiApprovecf 1. Plumbing maintained;pack flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse proisposed <br /> risumer 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 /> p ible Populations' Jill <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> ater/Hot Water46. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> Waste Disposal., 7. Signs posted;last inspection report available <br /> . Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> ermin 9. Facility operating with a valid health permit <br /> 3. No rodents,ins ,birds or <br /> animals inside facility 0. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: h'I <br /> EH Specialist: Phone: yb-� _ Page 1 OT-d <br /> FOOD PROGRAM OIR <br /> EHD 1823 (lst pg) 4/9112 <br />