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SAN JOAQUIN COW <br /> 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 /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: All"l- Date: ---I <br /> Address: City: LL /-/z- Zip Code: <br /> Owner/Operator: i Telephone: 41-7 <br /> Program Element: Program Record: 6 2_ _72- 7 4- Inspection Type: <br /> S6180 Posted Yes No Permit Posted L es No Re-inspection on or After: <br /> IN=In C6mpliance N/0=Not Observed N/A=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 j!ublic health and must be corrected immediate! Non-corneliance may warrant closure of the food facility <br /> raon,of Knowledge <br /> o <br /> Lr cos $uperyi <br /> -om <br /> 11. Demonstration of knowledge;food safety certificate 24. Person In Charge is resent and performs duties <br /> 9- <br /> Communicable disease;reporting,restrictions&exclusions IN 25. Personal cleanliness and hair restraints <br /> �11�6d Safety'f!,F,l# <br /> 3. -1'�Gei�' <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> 5AW11- <br /> d <br /> 27. Food protected from contamination during storage <br /> A <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 /> Q <br /> 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> 9. Proper cooling methods 32. Food properly labeled and honestly presented <br /> 110. Proper cooking time and temperatures -5, <br /> 'Eqklliomimm- ,, I, , W, <br /> it. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> Aft 34. Warewashing facilities maintained;test strips available <br /> A <br /> WHO "W_ <br /> 112. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair <br /> 4 <br /> All R 13, Food free from contamination and adulteration <br /> 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained <br /> 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 /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing mainWtthtained;proper back flow prevention <br /> ,A <br /> A� <br /> _p_1pyad <br /> 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> 0 <br /> 2' 43. Toilet facilities clean,supplied,and maintained <br /> 2, <br /> 19 Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Oerma <br /> "1140- Prohibited foods not offered at high risk facilities I FIN 45. Floors,walls and ceiling are maintained and kept clean <br /> 46. No living or sleeping quarters inside facility <br /> 5 N <br /> 1.Hot and cold potable water available. a­tk. <br /> MOORE <br /> ME" yj/g> t "" " 7. Signs posted; <br /> last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Z UN <br /> 49. Facility operating with a valid health permit <br /> Veri;iiiiv <br /> zm <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> ..51. Permit Suspension <br /> Received By/Title; <br /> ffk Specialist: L Phone: Page 1 of <br /> EHD 16-23 (1st pg) 4/9/12 1_51 FOOD PROGRAM OIR <br />