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a � ENVIRON AN JOAQUIN <br /> MENTq u <br /> �1�o•�N�r 1 868 East I-la �IEA��"1� <br /> r���Rh0" (209 zeltO� '�V fJue ± f s , <br /> Name 8f F 46$-342p Fax. gtbkto s <br /> FOO n . �20 NT <br /> aclllty; �Zp9)46q� , CA 95 F <br /> pil OFFI . eA loS-620, <br /> Owner/O 2OG,3 G CIQL 1NSPE i , s ov <br /> Aerator: ✓ 4r <br /> aha <br /> Program Elements 8180 <br /> ftpCityll <br /> OStOd l-rogram <br /> Record: <br /> YES ❑ 17ermlt Posted d8te: <br /> !ly Com <br /> pl+once N/O=Not Observedes Cody; <br /> o i+ ! <br /> Ma br vie/ See rever fN/A` rnspectio <br /> atians asq a thre se srdr?for code sectio of Applicable CO Re-fnspectio 7e. ' <br /> at to ublfc he s and S=Corrected on_ n on or e� <br /> alth a general requireme site MAJ_ �j� <br /> " ndmust be corre nts that come Malor Viotatio <br /> i]emonstration ctedimmediate/ , Pond To each violation listedOUr� <br /> " ofknowledge;foodsafet � ��"� No -com /lance below. O <br /> Y certificate "' `: i ma warrant <br /> ?' closure of th <br /> • Communicable disease"r • r � � <br /> eportin 4 Person to <br /> Char -..,:._$.. ce <br /> No discharge from 9,restrlctrons Charge <br /> is present and <br /> exclusions <br /> eyes,nose,or PerfomMs duties <br /> Proper eatingmouth;no o <br /> p <br /> tasting,drinking Pen wounds 5. Personal cleanliness and <br /> g ortoba <br /> 11111 iRn��ilcco use hair restra+nts <br /> .1., <br /> - Hands dean and _ ..�.��, .. �. <br /> Properl ° 6. Approved thawin <br /> Handwashin Y washed;Proper 1 g methods used <br /> 9 facititles supplied glove use 7. Food protect <br /> and accessible ashing fruit from contamination nng storage <br /> 8- W tlu " w <br /> " �� ' Sand ve <br /> Proper hot and cold boldin 29. Toxic substancesvegetables before use <br /> Proper g temperatures Property identified <br /> P use of time as a stored,and used <br /> Proper Public health control <br /> p cooling methods 3p" Food storage;food storage <br /> 10. Proper cooking time a 31. Custo <br /> g containers labeled <br /> and tem mer sell-Ser ice food protect <br /> 11. Proper reheatin temperatures 32. Food ed.individual utensils F <br /> g procedures for properly labeled and honesTl Provided <br /> I holding Y presented <br /> 12. No re- � `" <br /> 3. Nonfood c <br /> of returned food ontact surfaces deo " <br /> service <br /> 13. Food free from contamination Warewashin <br /> and a 9 facilities maintained;test strips 14. Food contact surto dutterafion 35. Equipment/utensils a Ps available ' <br /> 'face cleaned and sanitized/w 36. approved,Installed;clean; <br /> 'Washing procedures qurpment,utensils and linens:Storage good repair <br /> �.."".".�...."...;._.-; .:..,....°,,. 7. Vending g and use <br /> 15. Food obtained from a <br /> 9 machines maintained <br /> pproved source" �" 38. q <br /> 16. Compliance with shell stock regulations;to Approved and suf6ctent ventilation and ii <br /> 39. The 9hting {' <br /> gs/display Thermometers provided,accurate,and easily visible <br /> 10 <br /> �. Compliance with Guff oyster re ulations <br /> g t]. Proper <br /> use and storage of wiping cloths <br /> 18. Com fiance <br /> Pwith HACCP 1.10 1 _ <br /> plan or variance conditions " . umbin <br /> • _ 1Plumbing maintained; r E2 111 <br /> proper back flow prevention <br /> 19. Advisory „ 2. Garbage and refuse property disposed <br /> P for raw or undercooked food 3. Toilet facitities clean,supplied,and maintained <br /> ?0. Prohibited foods notoffered at high risk facilitiesP 4. Premises;peronal/cteanin <br /> s <br /> g items;vermin-proofing <br /> s. Floors,walls and e <br /> 1.Hot and clipold ceiling are maintained and kept clean <br /> potable water available. 6. No living or sleeping quarters inside facility <br /> 5ewagelwastewaterproperly disposed,toilet facility useablSigns <br /> 7. ��� <br /> posted;last inspection report available <br /> 8. Compliance with plan review requirements <br /> No rodents,insects,birds or animals inside facility <br /> 9. Facility operating with a valid health <br /> e <br /> 50. impoundment permit <br /> Ge: 51. Permit Suspension <br /> y2 Phone: Ci J22 <br /> Page i of73 <br /> FOOD PROGRAM OIR <br />