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Illit
<br />SAN JOAQUIN COUN-
<br />NVIRONMENTAL HEALTH DEPARTMENT
<br />1868 East HazeIton Avenue, Stockton, CA 95205-6232
<br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siQov.org/ehd
<br />FOOD PROGRAM OFFICIAL INSPECTION REPORT
<br />Name of Facility: ws Fi_c rory, )() .* 31•1 (oe -2-- 4 Date: \7•2_-27(c_
<br />Address: 9-Ct00 t - 1+2 KO i 1.-ci City: cizx ,r....tv.1--) Zip Code: q S 2.4)c-
<br />Owner/Operator:
<br />t? 0 CAc- NI aje e_ r‘ Telephone:
<br />Program Elem . • tp .-71p) Program Record:ir -,'.)- 1- 4--?;,-, Inspection Type: tqouti at.,
<br />SB180 Poste Yes No Permit Posted Yes 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 eose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility
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<br />of KnowJede :di cos
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<br />Iw Superv1s'çi
<br />1. Demonstration of knowledge; food safety certificate ,,,24. Person In Charge is present and performs duties
<br />.. A peIand Hygiene --,N,
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<br />- -6 ' Cieanlines
<br />7- Communicable disease; reporting, restrictions & exclusions 25. Personal cleanliness and hair restraints
<br />/ No discharge from eyes, nose, or mouth; no open wounds '. -%, K -
<br />/ , Proper eating, tasting, drinking, or tobacco use Approved thawing methods used
<br />rill Food protected from contamination during storage
<br />.7 5. Hands clean and properly washed; proper glove use 1 Washing fruits and vegetables before use
<br />. Handwashing facilities supplied and accessible Toxic substances properly identified, stored, and used
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<br />7 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 />7 10. Proper cooking time and temperatures ,-..
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<br />33. Nonfood contact surfaces clean ....--~ 11. Proper reheating procedures for hot holding
<br />34. Warewashing facilities maintained; test strips available
<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 Vending machines maintained
<br />A .„ 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 A, . t, es :, ,... , ...,:i.;„_.„‘„ ........K:„.
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<br />nee. ! , ‘ . 41. Plumbing maintained; proper back flow prevention
<br />/18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed
<br />A‘ ,.,. .1., a 43. Toilet facilities clean, supplied, and maintained
<br />,--19. Advisory provided for raw or undercooked food 44. Premises; personal/cleaning items; vermin-proofing
<br />. , . Petrna . .4.- \ 0. Prohibited foods not offered at high risk facilities 45. Floors, walls and ceiling are maintained and kept clean
<br />v.' r Water *.',.', 46. No living or sleeping quarters inside facility
<br />1. Hot and cold potable water available.
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<br />fr ,,,,A, . ',,,Vt.. •sN ' \ „. 47. Signs posted; last inspection report available
<br />7 2. Sewage/wastewater properly disposed; toilet facility useable 48. Compliance with plan review requirements
<br />..- . ' Vermin 49. Facility operating with a valid health permit
<br />„23. No rodents, insects, birds or animals inside facility 50. Impoundment
<br />51. Permit Suspension
<br />Received By/Title:, ea° 4n,e4,,,
<br />EH Specialist. i
<br />--; .-4 (A9-1-
<br />Phone: e .....bc4.-- A c,g „ 34 Alc, Page 1 of 2....
<br />EHD 16-23 (1st pg) 4/911
<br /> FOOD PROGRAM OIR
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