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SAN JOAQUIN COUt " V <br /> ."� ENVIRONMENTAL HEALTH DgRTMENT <br /> k 1868 East Hazelton Avenge, Stockton, CA 95205-6232 <br /> ` Telephone: (209) 468-3420 Fax:(209)464-0138 Web:WWW - <br /> 514QV <br /> .or fl/e d <br /> FOOD PROGRAM[ OFFICIAL INSPECTION REPORT <br /> Name Facility: � ,nA�n <br /> Addresss: �7 /�'yI'l l�ir Spate: <br /> OwnerlOperator: � Zp Code: <br /> Program deme t: , <br /> Telephone: <br /> l P ogram Record: edr <br /> 8180 Poste Yes No Permit Poste Yes No Inspection Type: <br /> Re-inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site UA-J-=Major Violation OUT=No <br /> Ma or violat in Co�lianc <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> tions ose a threat to ublic health and must be corrected immediatel . Non-corn Bance MaY warrant closure of the food facili <br /> t. Demonstration of knowledge,fond .r � _ m <br /> _ ire <br /> safety certificate e _ 24. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions&exclusions <br /> 25. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds I PSI , <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> _. 7. 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 /> NOR W.. <br /> �A <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 sell-service food protected;individual utensils provided <br /> Proper coaling methods 32. Food properly labeled and honestly presented <br /> W0. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 33, Nonfood contact surfaces cleanA <br /> 4. Warewashing facilities maintained;test strips available <br /> 112. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair <br /> VMIMI 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 /> 8. Approved and sufficient ventilation and lighting <br /> _ r <br /> V <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> ,u. <br /> 16. Compliance with shell stock regulations;tags/disptay 40, Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations = mr <br /> �""�•� Cr3�;"I�ttta �= 1. Plumbing maintained;proper backllow prevention <br /> 18. Compliance with HACCP plan or variance conditions 42, Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> 0. Prohibited foods nal offered at high risk facilitiesy's 5. Floors,walls and ceiling are maintained and kept clean <br /> 46. No living or sleeping quarters inside facility <br /> • �. x . <br /> _ e 7. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> • _.=;+�:�.. .;�.ly�iitrt�tm R.:� 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility so. impoundment <br /> 51. Permit suspension <br /> Received By/Title: <br /> t• EN Specialist: Phone: Page 1 of <br /> EHD 1&23 (tsl pg) 4/9f1� FOOD PROGRAM OIR <br /> ti <br /> y, <br />