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N JOAQUIN COUN$ <br /> i sA <br /> Q: z� ENVIRONMENTAL HEALTH DE CA 95205-6232RTME <br /> ` 1868 East Hazelton Avenue, Stockton, <br /> ., Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www,.si ov orQlehd <br /> 4�I F0'Rea <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> awe <br /> of Facility i'l l C'�- �QS u�Un l (Olq/ A <br /> rn <br /> ss: ,'JU s . 1�O��JIC�0 City: CItDL<�� ap Code: <br /> 52D2 <br /> r/Operator: Velli R0 t; ,Cc Q Tese;y�p�: 4 <br /> rogram Element: YY b"L� Program Record: ` (o G (J Inspection Type: <br /> 8180 Posted VYes No Permit Posted Yes No `inspection on or After: <br /> r2. <br /> pliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ major Violation OUT=Not in Com Mance <br /> See reverse side for code sections and general requirements that corres�nd to e •-olation listed below. p <br /> MI <br /> ons pose a threat to public health and must be corrected immediate Non-com lia may warrant closure of the food faci/it <br /> Demonstration of Knowledgeupervision <br /> onstration of knowledge:food safety certificate _ = n �resentandPe , -, ; OUT <br /> Employee Health and Hygiene Personal Cleanliness <br /> municable disease;reporting,restrictions&exclusions ersonal clss and hair rests nts <br /> ischarge from eyes,nose,or mouth;no open wounds 41 Food Safe6. A roved th _ �Requirements <br /> per eating,tasting,drinking,or tobacco use �� �othods used --- <br /> Preventing Contamination by Hands 27. Food protect contamination during <br /> Hands clean and properly washed;proper glove use 8. Washing frui storage <br /> 'getables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substaiertl ido <br /> ntified,stored,and used <br /> Time and Temperature Relationship <br /> o r a ge/p i s p is y/$eryice <br /> Proper hot and cold holding temperatures 0. Food storage; <br /> ge containers labeled <br /> Proper use of time as a public health control 1. Customer self <br /> Protected:individual utensils <br /> Proper cooling methods 32. Food properly prove <br /> =s"v presented <br /> 10. Proper cooking time and temperatures <br /> /Utensils/Linens <br /> 11. Proper reheating procedures for hot holding 33. Nonfood conte <br /> an <br /> Protection From Contamination 34. Warewashing f <br /> 5. E ui menUuten,Ined;test strips available <br /> 12. No re-service of returned food q p <br /> 13. Food free from contamination and adulteration 36. Equipment,uten, Pair <br /> Installed:clean,good re <br /> �:store <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machin 9e and use <br /> Food From Approved Source 38. Approved and sui <br /> 15. Food obtained from approved source 39. Thermometers pr nand lighting <br /> 16. Compliance with shell stock regulations;tags/display 40. Proper use and st and easily visible <br /> 17. Compliance with Gulf oyster regulations <br /> Conformance With Approved Procedures 'IInIe3 <br /> 41. Plumbing maintain <br /> 7-71 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuseow prevention <br /> Consumer Advisory 43. Toilet facilities clean - <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/(!Intained <br /> Highly Susceptible Populations Pe 'n-proofing <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceilis -- <br /> Water/Hot Water 46. No living or sleepingq�nd kepi <br /> 121.Hot and cold potable water available. Corr is -- - <br /> Liquid Waste Disposal 47. Signs posted;last inspMent <br /> 122. Sewage/wastewater properly disposed,toilet facility useable 48. Compliance with plan roe <br /> Vermin 49. Facility operating with a <br /> 23. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received Byfritle <br /> EH Specialist: Phone: Ct _ /' <br /> EHE)16-23 (1st pg) 4/9/12 1 `T 1 <br /> Of 3 <br />