Laserfiche WebLink
aPA41!h `i <br /> cp SAN JOAQUIN COUNTY`/ <br /> r•' ;c <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> �., 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web: <br /> www sigo�ehd <br /> Name of Facility: <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> / <br /> ddress: SOD <br /> rt ��_ Date: Q <br /> wrier/Operator: r City: - _ <br /> r o 5 Zip Code: <br /> Program Element: �O <br /> (7 Prog m Record: Telephone: <br /> 8180 Posted Yes ❑ o a 838- 7 6 <br /> Permit Posted Yes ❑ o Inspection Type: <br /> 1111 <br /> Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected 11.0 MAJ <br /> Ma'or io/a <br /> - <br /> See reverse side for code sections and general requirements that correspond to eart /voation listed beF=Not in Compliance <br /> vtlons Pose a threat to Public health and must be corrected/mmedlatel h iol <br /> . Non•com /lance ma warrant closure of the food foci/i <br /> tv <br /> 1. Demonstration of knowledge;food safety certificate <br /> 4. Person In Charge is present and Performs duces <br /> Communicable disease;reporting,restrictions&exclusions <br /> 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> n Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> jnffratlonshi <br /> Proper hot and cold holding temperatures 30. 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 honesty presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> 34. Warewashing facilities maintained;test strips available <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 sunace cleaned and saritizedwarewashing procedures 7. Vending machines maintained <br /> "Food From Approved Source 8. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tagstdisplay 0. Proper use and storage of wiping doths <br /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> ij 18. Compliance with HACCP pian or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food Premises;personal/cleaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> 7. Signs posted;last inspection report available <br /> . Sewage/wasterwater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid heath permit <br /> 3. No rodents,insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> eceived By e: <br /> H Specialist: Phone• fj 7wz Page 1 of Z <br /> EHD 16s23 list pg) 12/15109 n /mak /�� " 41 FOOD PROGRAM OIR <br />