Laserfiche WebLink
•rr� SAN JOAQUIN COUNTY <br /> C. if <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sioov.ora/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: il - �C � Dateeg- _ <br /> ddress: 02 �-• !�.• / NE City: �� Mp Code: s <br /> caner/Operator. S' !fir F _ Telephone: <br /> Program Element: ProgramRecord: C7 Inspection Type: <br /> 8180 Posted Yes o No Permit Posted ,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 /> Me or violations se a threat to public health and must be corrected Immedlatel . Non-compliance may warrant closure o/the food facility <br /> Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,lasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use B. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> Proper hot and mid holding temperatures 0. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 1. Customer self-service food protected;individual utensils <br /> ovided <br /> Proper cooling methods 2. Food property labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. EquipmenVutensils approved;Installed;dean;good repair <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleared and sanit¢edMarewashing procedures 7. Vending machines maintained <br /> 8. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 8. Compliance with shell stock regula!ions tags./display 40, Proper use and storage of wiping cloths <br /> 17. Complfanm with Gulf oyster regulations <br /> 1. Plumbing maintained;proper bade flow prevention <br /> 8. Compliance with HACCP plan or variance conditions F2. Garbage and refuse properly disposed <br /> 4 3. Toilet facilities dean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food Premises;personallcleaning 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 /> 2. Sewagetwastewaler property disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> eceived Byrfitle: <br /> EH Specialist: Phone: ,t,p �v'-7. Page 1 of <br /> EHD 16.23 list pg) 121150 q FOODPROGRAMOIR <br />