Laserfiche WebLink
SAN JOAQUIN COUP <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www,siaov.ord/ehd <br /> 44tF646 <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: Date: <br /> Address: City: Zip Code: <br /> Owner/Operator: f„ dl f Telephone: <br /> Program Eleme : V/! /PlroLgram Record: Inspection Type: <br /> SB180 Posted U <br /> es ❑ No Permit Posted I <br /> Yes ❑ No Re-Inspection on or After: <br /> IN=In Compliance NIO=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 /> Ma'or violations ose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility <br /> rrro waDgmonsttatron of Knowledge ._, �raat ver mos Superursron.i„ y . <br /> �<. KK <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> _ Emptciyee tleafz end i�iYg!en d � Personal CleaairnessW.: _ �.. . .. <br /> . Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> . No discharge from eyes,nose,or mouth;no open wounds �etaeta Fu_od.Safety;Regnirementsm T•' <br /> . Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> ",reverting eGrstttatrnnairot7 by Hands 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 /> z Time ar�c4':7ert►prature Re66 nstrip` ° ?' Food Sta�agelflrsplay/Service <br /> Proper hat and cold holding temperatures 0. 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 /> 9. Proper cooling methods 32. f=ood properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures E "ar inert/Utensils I Linens ' <br /> d _ q P <br /> i 1. Proper reheating procedures for hot holding' 33. Nonfood contact surfaces clean <br /> A 34. Warewashing facilities maintained;test strips available <br /> ...�. a Protection Frorh Con�txt�t�atton <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 sanitizedlwarewashing procedures 37. Vending machines maintained <br /> .......... Fa$d Frritti Approued �ource _ a: 38. Approved and sufficient ventilation and lighting <br /> gym._, <br /> " ,15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tagsidisplay 40. Proper use and storage of wiping cloths <br /> 17. compliance with Gulf oyster regulations " <br /> Coorrraarirct: <br /> qWttt . � y i. Plumbing <br /> �maintained;proper back flow prevention <br /> _ _... <br /> ' 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> � <br /> CorisurtEr AdYtsdty 43. Toilet facilities clean,supplied,and maintained <br /> Imo. 19. Advisory provided for raw or unde rcoo k 44, Premises;personal/cleaning items;vermin-proofing' <br /> xr; ,},gh1 f StisceptiitlePoliulatrotlis� � ,. y ?errnanerit i=ond':Pacritf es s i = <br /> t 0. Prohibited foods not offered at high risk 45. Floors,walls and ceiling are maintained and kept clean <br /> t,ksleeping 6. No living or Slee in quarters inside facility <br /> 1.Hot and cold potable water available. - Cai»plrarlce andyrlfbrcemerrt <br /> w.,.. <br /> "" Ltqu�d 1Naste Drspalz 7. Signs posted;last inspection report available <br /> `a2. Sewa _�_.._. <br /> ge/wastewater properly disposed;toilet facility useable I A 1 48. Compliance with plan review requirements <br /> r Vt rmm, � � xP y, 9. Facility operating with a valid health permit <br /> ._ 3. No rodents,insects,birds or animals inside facility 5o. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title. <br /> EH Specialist: {' Phone. y. Page 1 of <br /> EHE 16-23 (1 sl pg} ,1-2115109 U FOOD PROGRAM OIR <br />