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�q¢4 ..�0o SAN JOAQUIN COUN <br /> y� ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd <br /> �rFpR <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: _vyte�r+ Date: <br /> Address: -1 0 Q U �n`e- A\J� City: 6+0 <br /> „0 Gr-1-0 Zip Code: Z� <br /> � c5 7 <br /> Owner/Operator: v -� <br /> M4 r <br /> M - Telephone: <br /> 1 I 015 I --72-95 <br /> Program Element: f Program Record: P (4- O 1 (O O 4(o d Inspection Type: Tzo v ✓l. <br /> B180 Posted Ves No Permit Posted -x Yes No Re-Inspection on or After: <br /> IN=In Compliance N/O=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 immediatel . Non-compliance ma wnore of the food facility <br /> >N,W *NA 'Demonstration of Knowledge ask+ OUT cos Supervision oUT <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> Employee Health and Hygiene Personal Cleanliness <br /> P. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> ✓ No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> Pxeventdng Contamination by Hands 27. 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 �/ ,/ 29. Toxic substances properly identified,stored,and used <br /> Time and,temperature Relationship Food Storage/DlsplaytServ%t _ <br /> ��. . <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 honestly presented <br /> 10. Proper cooking time and temperatures Equipment l`Utensils/Linens <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> Protection From Containfnation 34. Warewashing facilities maintained;test strips available <br /> 12. 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 /> 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained <br /> Food_From Approved Source,<, 38. 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;tags/display 40. Proper use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulations Physical Facilities <br /> Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention <br /> Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> Consumer Advisory 43. Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Highly Susceptible Populations r Permanent Food Facilities <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean t/ <br /> Water/Hot lva#er. 46. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. Compliance an,d,Enforoemt nt <br /> Liquid Waste Disposal 47. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Vermin 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 Ar- <br /> EH Specialist: Phone: _ 17 Pagel of ,Y <br /> EHD 16.23 (1st pg) 4/9/12 1 FOOD PROGRAM OIR <br />