|
SAN JOAQUIN COUNT
<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.orq/ehd
<br />FOOD PROGRAM OFFICIAL INSPECTION REPORT
<br />Name of Facility:
<br />Z("7-----()_ Z::7 "6-?---y) 6 Ar9vJ--0 Date:
<br />Address: -, City: Zip Code: 070, /49-210 A--e-7
<br />Owner/Operator: Telephone: __:.-2.5....,---/,..7
<br />, ,...///77," --, Program Element: ,,4-- -5- Program Record: ,1A-',0-j-c?33 ,.” Inspection Type: ,;c:a?)/"...
<br />SB180 Posted d.-V-esr- No Permit Posted../..31-es No 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 />Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility
<br />_ - Oortot ow ge:--4,
<br />1. Demonstration of knowledge; food safety certificate
<br /> '
<br />N.N.
<br />.0,*:' ,cos ......_
<br />A';'.upervk_ kl
<br />24. Person In Charge is present and performs duties
<br />Communicable disease; reporting, restrictions & exclusions 25. Personal cleanliness and hair restraints ,,,, Pr
<br />-. Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used
<br />k a 27. Food protected from contamination during storage
<br />Hands clean and property washed; proper glove use 28. Washing fruits and vegetables before use
<br />4 ''
<br />L. Handwashing facilities supplied and \,,,, 29. Toxic substances properly identified, stored, and used
<br />t
<br />. '‘ ,,‘,‘ ' "4, ' .
<br />1,,,,,,
<br />7. Proper hot and cold holding temperatures 30. Food storage; food storage containers labeled
<br />..-V 8. Proper use of time as a public health control 31. Customer self-service food protected; individual utensils provided
<br />17 9. Proper cooling methods 32. Food properly labeled and honestly presented
<br />AV Proper cooking time and temperatures :*.
<br />_
<br />/..," Proper reheating procedures for hot holding % 33. Nonfood contact surfaces clean in
<br />IV * 34. Warewashing facilities maintained; test strips available 4---'
<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 sanitized/warewashing procedures 37. Vending machines maintained
<br />A A 38. Approved and sufficient ventilation and lighting
<br />15. Food obtained from approved source 39. Thermometers provided, accurate, and easily visible
<br />6. Compliance with shell stock regulations; tags/display 1 40. Proper use and storage of wiping cloths
<br />17. Compliance with Gulf oyster regulations v
<br />ri i ' ' `1Z:V.1 41. Plumbing maintained; proper back flow prevention
<br />Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed
<br />‘:,. ss N,k^ ,,,,,
<br />ks\Zt \ 43. Toilet facilities clean, supplied, and maintained
<br />19. Advisory provided for raw or undercooked food 44. Premises; personal/cleaning items; vermin-proofing
<br />erm
<br />O. Prohibited foods not offered at high risk facilities *
<br />-, 45. Floors, walls and ceiling are maintained and kept clean
<br />- a r4 46. No living or sleeping quarters inside facility
<br />1. Hot and cold potable water available. ‘..,.. vc• ,ftancel1 or
<br />47. Signs posted; last inspection report available
<br />.22. Sewage/wastewater properly disposed; toilet facility useable T 1 48. Compliance with plan review requirements
<br />Venri 49. Facility operating with a valid health permit
<br />21 No rodents, insects, birds or animals inside facility 50. Impoundment
<br />51.IP ermit Suspension
<br />Received By/Title: 4,-""_r.
<br />,/ Zif f i/A ..1` 12_4,Y71 ./Ao-re,
<br />EH Specialist.
<br />- ..-
<br /> . Page 1 of r...7 P..C.4r"1-31 --
<br />EHD 16-23 (1st pg)
<br /> FOOD PROGRAM OIR
|