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SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> ` 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .•.fi _: Telephone: (209)468-3420 Fax: (209)464-0138 Web:www+.s ov.or lehd <br /> 4'Lr�pia <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORD te: imName <br /> of Facility: City: zip Code:h <br /> ddrass:1y�Slephone: <br /> OwnerlOperator: Inspection Ti <br /> Program Element: Program Record: �j <br /> -Zz_ - ___ <br /> B180 Posted ❑Yes ❑ Rerrnit Posted <br /> ❑Yes ❑P Re-inspection on or After: <br /> or <br /> ation OUT= <br /> IN=In Complianc SeeOreverse side for odelsect ons and general requirements thatplicable cog-_ correspond dpto each,violation at oln listed below.Not in Compliance <br /> o� .._.. ,._..,.._ ... n. <br /> lit <br /> Ma'or violations ase a(hreaf to ublic health and must be corrected"rmmediatel . Non-com fiance ma warrant closure of the food facr <br /> anrs .< .... l ibr..:...,. <br /> •�. 4. Person In Charge is present and performs duties <br /> 1. Demonstration of knowledge;food safety certificate <br /> m � <br /> r <br /> Communicable disease;reporting,restrictions&exclusions <br /> 5. Personal cleanliness a dha�rests+ <br /> 3. No discharge from eyes,nose,or mouth;no open wounds <br /> 6. Approved thawing methods used <br /> Proper eating,tasting,drinking,or tobacco use <br /> • 7 Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> e <br /> Food F <br /> . oostorage;food storage containers <br /> Proper hot and cold holding temperatures 30labeled <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 surfaces clean <br /> ° 34. Warewashing facilities maintained;test strips available <br /> M 21"k <br /> 12- No re-service of returned food 35. Equipmentlutensils approved;installed;dean;good repair <br /> 13- Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained <br /> s` "' "' °" '_ "" 38. Approved and sufficient ventilation and lighting <br /> v,,r,.. <br /> °. �_��, 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> �°ria. .°. i���r� ;.�° �'�� <br /> OF <br /> y ..e.. . . <br /> ,, ..� ��� «3 _;, , " 1. Plumbingmaintained;proper back flowprevention <br /> F31 y 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> Y° e. 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 4. Premises;personallcleaning items;vermin-proofing <br /> V0 AA� :.:::.:... __. _ ? .,.: 3 <br /> Y <br /> O. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept dean <br /> .......... 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. -tsitsti�d : <br /> ,- <br /> # EIni <br /> F {a `°"`,''i5 '. 7. signs posted;last inspection report available <br /> 2. Se wage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> ,,e y 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 5o. Impoundment <br /> 51. Permit Suspension <br /> i <br /> Received By/Title: <br /> EH Specialist: - Phone: b Page 1 of <br /> E EHD 16-23 (1st pg) 419112 FOOD PROGRAM OR <br />