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oPQut"' SAN JOAQUIN COUN'. <br /> .2� ENVIRONMENTAL HEALTH DEPARTMENT <br /> X <br /> _ - 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sogov.org/ehd <br /> �%PORN <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: \-AVC_Q �C�1CJ� Date: l-�/ P (5 <br /> Address: / S i h�Q�G 1� City: S Zip Code: Y <br /> Owner/Operator: f�� I V� Telephone: <br /> Program Element: 1 (Z Program-Record! O` Inspection Type: t �J <br /> SB180 Posted ❑Yes ermit Posted es ❑P Re-Inspection on or After: <br /> IN =In Compliance N/O=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 /> Ma'or violations eose a threat to public health and must be corrected immediatel . Non-corn fiance may warrant closure of the food facility <br /> [IN no w;, Demonstration of Knowledge a'i ou11 r cos Supervision our <br /> 1. Demonstration of knowledge:food safety certificate 24. Person In Charge is pi=sent and performs duties <br /> Employee Health and Hygiene„ f' Personal Cleanliness <br /> . 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 met iods used <br /> P ination by Hands 27. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and ve etables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> emperature Relationi Food Storage/DisplaylService <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 /> 9. Proper cooling methods 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures EquipmentT ensils/Linens` <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> rom Commination . Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils ar J linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures / 37. Vending machines ma' tained <br /> Food From Approved Source 38. Approved and sufficier t ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers providep,accurate,and easily visible <br /> 1 6. Compliance with shell stock regulations;tags/display 40 Proper use and storag of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> Approved Pr aures 41. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse p perly disposed <br /> -.. _. __.- -- <br /> "met Advisory 43. Toilet facilities clean,s ipplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Highly Susceptible Populations Permanent Food Facilities <br /> 0. Prohibited foods not offered at high risk facilities 45Floors,walls and ceiling are maintained and kept clean <br /> Water/Hot Water 46 No living or sleeping quarters inside facility <br /> �21 Hot and cold potable water available. Compliance anIF <br /> Liquid Waste Disposal 47. Signs posted;last inspection report available <br /> -2 Sewage/wastewater properly disposed toilet facility useable 48. Compliance with plan view requirements <br /> Vermin 49. Facility operating with valid health permit <br /> ------------ <br /> �3. No rodents.insects. birds or animals inside facility 50. Impoundment <br /> t 51. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: f Phone: f �U �/i Page 1 of <br /> EHD 16-23 (1st l 4/9/1 IJ I FOOD PROGRAM OIR <br />