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SAN JOAa <br /> UIN COUN* <br /> HEALTH DEPARTMENT <br /> w9eApR,• <br /> WT WW.sNT <br /> 'ENVIFiONML09)�on1 CA30 <br /> 600 East Main street 209) -o1 <br /> phone: (209) 468-3420 Fax:( o <br /> v.or /ehd <br /> R E P O Q I <br /> OOD PROGRAM OFFIC�A� INSPECTION <br /> Zip Code. C, <br /> Telephone' ' C� <br /> ^spection Type: <br /> b ( <br /> • CALIF l �'� Re-Ins;==' =":on or After: <br /> rogram Record: <br /> o <br /> Permit Posted Yes C a;on OUT=Not in Compliance <br /> COS=Corrected on-site MAJ e ,h vi - food facilit <br /> rents that correspond tc aach vic,�: sled below. <br /> ice N/0=Not Observed N/A Not APPS r �liance may warrant closure Of t}1e <br /> See reverse side for code sections and germs` �rrttediatel . Non com Supervision <br /> ns pose a threat to ublic health and must be cow `'n cos <br /> Demonstration of Knowledge 24Pers: g hay e is: °== and performs =_ <br /> . ' <br /> Demonstration of knowledge:food safety certificat= Pers3-�aI Cleanliness <br /> Employee Health and Hygiene <br /> 25. __ =- - -!eanliness : restraints <br /> 2. Communicable disease;reporting,restrictions&ex .Ya Genera! =rcd Safety Requirements <br /> 3. No discharge from eyes,nose,or mouth;no open wounds 26 _ _ _ thawinc -:•:.s used <br /> 4. Proper eating,tasting,drinking,or tobacco use <br /> 27. r,,,Cc rratected fror-_--vltatrrnation during storage <br /> Preventing Contamination by Ha^.ds 28 _;-N fruits and%eget bles before use <br /> Hands clean and properly washed;prop= __ _ -`= <br /> 2c -_ _ s_5stances te-itified,stored,ar, <br /> 6. Handwashing facilities supplied and access� Food StGrage/Display/Servs <br /> Time and Temperature Re'.a:`zlshiP <br /> storage;foa a_a ntainers lobe <br /> 7. Proper hot and cold holding temperatures ,•_�erself-sen-:e •_=c:ected;individ 2 <br /> 8. Proper use of time as a public health col __ 3 <br /> _ _.;•_°roperly labeled and honestly pres <br /> .� Proper cooling methods 31, <br /> Equipment!Utensils 32 <br /> h 10. Proper cooking time and temperatures <br /> _�)od contact sur_.es _can 33 <br /> 11. Proper reheating procedures for het <br /> Protection From Contamination <br /> a2washing facilities-_-rained: 34. <br /> - =;�ipment/utensils ap_ :._c:ins 3S r <br /> 12. No re-service of returned food q/ <br /> 13. Food free from contamination and adulteration =:uipment,utensils an-" -=ns• <br /> 36 rr <br /> Al/ <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures anding machines maintain2 31� aq <br /> Food From Approved Source approved and sufficient veraCc <br /> 15. Food obtained from approved source 9. Thermometers provided, gFXha <br /> Proper❑se and storaoe 00/7%r <br /> 16. Compliance with shell stock regulations;tags/display 2. - <br /> 17. Compliance with Gulf oyster regulations4Q qac <br /> UqltO/CU <br /> Conformance With Approved Procedures Pluma,ntaine sr Wp/ p <br /> �g c/ <br /> r 18. Compliance with HACCP plan or variance conditions 42. Garbage and refu 00-77, b <br /> a2 ae°/ cine <br /> Consumer Advisory 3. Toilet facilities c q///�appy <br /> san <br /> 19. Advisory provided for raw or undercooked food Prey .es:per 4 174. ewas <br /> 3 Toi/e3jsl T <br /> Highly Susceptible Populations /°De! /ac;//!ia <br /> T �0. Prohibited foods not offered at high risk facilities 5. Floors,w: 44 s/ab�S/heoUs <br /> 46. No livinr °p111. iSeP°rS <br /> Water/Hot Water a rrq e rs° <br /> S �e 2 <br /> 21.Hot and cold potable water available. m wa//s <br /> 47. Sigr 46 h °°/ <br /> Liquid Waste Disposal 4,;" NO ng <br /> is <br /> 4` 22. Sewage/wastewater properly disposed;toilet facility useable 48. C tiandW pingo /°oa <br /> r Vermin 49. paciG ware s9ns <br /> 23. No rodents, insects.birds or animals inside facility 5r S4gg4 pep0/-,0,n%9 cead g <br /> s <br /> /fl/7 e�/o/acrid 0,008, <br /> en" <br /> Received By/Title: anr��ne�se° ce�/b <br /> e <br /> EH Specialist: <br /> r.. a/jhh�aa <br /> EHD 16-23 (1st pg) 12/15/09 <br />