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U, <br /> SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> W: <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 W66` www.sJgov.oLg/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 0 11 Date: IYS\/f <br /> Address: layCityFC 11G CUM: Zip Code: q <br /> OwnerlOperator: �N"'A06 C4- �encz ml Telephone: '-'15 7q I <br /> Program Element: Program Record: <br /> YP (_A(e, L Inspection Type:11 4:5 <br /> 131180 Posted /Yes 0 Rermit Posted /Yes 011, Re-inspection on or After: <br /> IN=In Compliance NIO=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> I <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> Major violations pose a threat to public health and must be corrected immediate! . Non-complian.ce ma warrant closure of the food facility <br /> Pw own <br /> E <br /> - n MEL ------ <br /> 24. Person In Charge is present and performs duties <br /> 1. Demonstration of knowledge;food safety certificate <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> 7 <br /> 3. No discharge from eyes,nose,or mouth;no open wounds <br /> ... ... ..... .. <br /> OWProper eating,tasting,ing,dri.nki ng,or tobacco use 26. Approved thawing methods used <br /> Hands clean and properly washed:proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> AQ, 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 /> IProper cooking time and temperatures'D. MEW <br /> IF 11. Proper reheating procedu'res for hot holding 33. Nonfood contact surfaces clean <br /> 3C Warewashin6 facilities maintained;test strips available <br /> ............ <br /> 12. No re-service of returned food 35. Equipmentluiensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration W Equipment,utensils and linens:storage and use I e <br /> -il 4. Food contact surface cleaned and sanitizediwarewashing procedures 37. Vending machines maintained <br /> 38. Approved and sufficient ventilation and lighting <br /> al dw <br /> 15. Food obtained-from-approved source 39. Thermometers provided,accurate,and easily visible <br /> ir6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> M <br /> 4,60 pq......... 41. Plumbing maintained;proper back flow prevention <br /> /18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> MN 43, Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises:p6rsonallcleaning items;vermin-proofing <br /> 777 ................ <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,wallsland ceiling are maintained and kept clean <br /> 46. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. rem <br /> 47. Signs posted.;last inspection report available <br /> N% <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 48, Compliance with plan review requirements <br /> 77M,:Aj-- 49. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 1151. Permit Suspension <br /> Receive y/Title: <br /> EH Sp &A Phone: Wil, 4kr6- 34f Page I of2_ <br /> EHD 16-23 (1st pg) 41911li U FOOD PROGRAM 01R <br />