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i4��±f SAN JOAQUIN COUNTY <br /> `y ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1668 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.s gov.org/ehd <br /> �lFUR <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Date: <br /> [Name of Facility: �tr11 e\ n S "..le Sdress: GI0 Ve fCity � Zip Code: E. 1 <br /> 6wner/Operator: �T U n P a 4e M Telephone: <br /> Program Element: I(p 3 Program Record: (�(� Inspection Type: a <br /> B180 Posted jXyes n Rermit Posted ❑Yes J9 (} Re-Inspection on or After: <br /> IN=In Compliance NIO=Not Observed NIA=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 /> Major violations pose a threat to public health and must be corrected immediately. Non-com fiance mat warrant closure of the food facility:__ <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> �( Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> 1 X3 <br />� No discharge from eyes,nose,or mouth;no open wounds <br /> �( Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> m. �. <br /> �_ - �« 7. Food protected from contamination Burin storage <br /> ..: t <br /> 9 9 <br /> k 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 X( 30m 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 TAR I <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> M34. Warewashing facilities maintained;test strips available <br /> x 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair <br /> x 13- Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use X <br /> 14, Food contact surface cleaned and sanitizedlwarewashing procedures 37m Vending machines maintained <br /> ,o <br /> 8 <br /> . Approved and sufficient ventilation and lighting <br /> 3 <br /> x 15. Food obtained from approved source 39. Thermometers Provided,accurate,and easily visible <br /> I 16. Compliance with shell stock regulations;tags/display 40m Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations ,., ..... >. <br /> 1. Plumbing maintained;proper back flow prevention <br /> 11 B. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> ✓pa„�' .,.. u <br /> ,> , 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing <br /> Ii0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> . <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. y: £cf91�<--� <br /> _.. . <br /> ,� � ,� ,,, � �� ,•• ;`.m..'� - ,-_,;�r_�„°x° 7. Signs posted;Iasi inspection report available X <br /> ' 2. Se8. Compliance with plan review requirements <br /> __�° ✓` �° 9. Facility operating with a valid health permit <br /> x 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 57. Permit Suspension <br /> k. <br /> { Received By/Title: <br /> { EH Specialist: Phone: ! Page 1 of <br /> EFID 16-23 (1st pg) 419112 (? FOOD PROGRAM OIR <br /> S <br />