CO0035696 - Laserfiche WebLink

Home Browse Search

y P�u�N SAN JOAQUIN COUNTY (�'- AENVIRONMENTAL HEALTH DEPARTMENT __ 600 East Main Street, Stockton, CA 95202-3029 iFok�;;P Telephone:(209)468-3420 Fax:(209) 464-0138 Web:www.segov.Org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT + Name of Facility: (� d tate: Address: D-I , City: o Zip Code: Owner/Operator: j Telephone: Z Program Element: ebb Program Record: �� L�LDa Inspection Type: ISM 180 Posted JWes ❑ No Permit Posted (VYes ❑ No Re-Inspection on or After: N 11110 - IN=In Compliance N/0=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance See reverse side for code sections and general requirements that correspond to each violation listed below. Major violations pose a threat to public health and must be corrected immediately. Non-corn Bance may warrant closure of the food facility w rto wat?emt rlstratton`of KnoytrIed9e: 3 aa�a of mos Superariston` "fi s - +y 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties ra` r .; h EriIo ee t#ealth.end H iEnB � 7.T;3' g OT" GleanLness ✓ Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open woundsa, Gene FoodfeYy Requrrenlents � ' Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preverrtir►g Cgntarrntlaion fey}iands � 7. Food protected front contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29, Toxic substances properly identified,stored,and used ad[lTe[tip`ertture'.efBltiartshi3t w„ ' FO�Dd StorBgelDtsp18y1SerViCe Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled ✓ 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided f . Proper cooling methods 32. Food properly labeled and honestly presented ff 10. Proper cooking time and temperatures - �,- � -,�„� � , , Equiprtierttl'tlteias7sJ Linens y 11. Proper reheating procedures for hot holding .( 33. Nonfood contact surfaces clean rateChon Fray Coritamtnatrora T 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentfutensils approved;installed;clean;good repair ._ l ;9,t3. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained <-- ��„ � ,_ ...�.x'_�.__ ,��_�,_,,; ,• , 36. Approved and sufficient ventilation and lighting 415. Food obtained from approved source }a 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths V/17 Compliance with Gulf oyster regulationswr N �e �f �� Phys�cafFactiittes�~ � `'�" , arormanceiillath.Approlied Patticetlures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed -: £ons _rrt;r Adarsb � , . r 3 Toilet facilities clean,supplied,and maintained S/ 19. Advisory provided for raw or undercooked food i 4. Premises;personal/cleaning items;vermin-proofing'LLMON . "_'f hghi�+Suscep#bte populatrnrts � Peimatient Food 1`acrlrfa E•s - .�-..--s... .a.,..'t....,.: _IeX- 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1 Hot and cold potable water available -s et1t .w Y rLquid YVasteJ3rs as81� W` 7. Signs last© inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements a VermrrS 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals i acility 50. Impoundment xC O d �[JLiA 51. Permit Suspension Received yrritle: EH Specialist: Phone: (0'0¢) q4'?-3 YZ.C7 Page 1 of EHD16-23 (1stpg) 12!15/09 FOOD PROGRAM OIR