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SAN JOAQUIN COUNT <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siQov.orQ/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: n e, Date: 7 77!57 <br /> Address: V City: Zip Code: <br /> Owner/Operator: <br /> "*J?4,NW Telephone:-74-7- <br /> E4_.,4_ <br /> Program Element: rawl Program Recorkr. Inspection Type:/t1U ,t(--d <br /> 4 - 0 1(a,4 <br /> B180 Posted Yes No Permit Posted Yes No Re-Inspection on or After: t Jjs <br /> IN=In Compliance N/O=Not Observed N/A=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 2ose a threat to 1?ublic health and must be corrected immediately. Non-corneliance may warrant closure of the food facility <br /> vA <br /> "ltion,o�, <br /> .......... <br /> 1 Demonstration of knowledge;food safety certificate <br /> N i 24. Person In Charge is present and performs duties <br /> Emplpyee#iealth and Hygiene <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> M <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> 110 <br /> !9 Ar I <br /> Proper eating,tasting,drinking,or tobacco use <br /> ro 26. Approved thawing methods used <br /> 27. Food protected from contamination during storage <br /> 15. 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 /> 8. Proper use of time as a public health control t 31. Customer self-service food protected;individual utensils provided <br /> 19- Proper cooling methods Y1 32. Food properly labeled and honestly presented <br /> 110. Proper cooking time and temperatures <br /> IM ffl _fqui ii <br /> 11-2- <br /> 11. Proper reheating procedures for hot holding 01 33. Nonfood contact surfaces clean <br /> 34. Warewashing facilities maintained;test strips available <br /> 112. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 114. Food contact surface cleaned and sanitized/wa rewashing procedures 37. Vending machines maintained <br /> 38. Approved and sufficient ventilation and lighting <br /> 115. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 1 116. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> EMT <br /> IK,7. Compliance with Gulf oyster regulations `AR ys <br /> 41. Plumbing maintained;proper back flow prevention <br /> �1_K111 118. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> 43. Toilet facilities clean,supplied,and maintained <br /> "d <br /> 119. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> g, <br /> 46. No living or sleeping quarters inside facility <br /> L <br /> 1.Hot and cold potable water available. <br /> A& 47. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> v errm11­, �, <br /> 49. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: Phone. Page 1 of <br /> EHD 16-23 (1st pg) 419/12 FOOD PROGRAM 6IR <br />