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4 <br /> SAN JOAQUIN COUNTY <br /> a ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> • ��.. _ ...;w• Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.orQ/ehd <br /> �1FdRa <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: Date: 9 <br /> ddress: ' City: (� Zip Code: <br /> 1 <br /> Owner/Operator: fl- Telephone:Telephone: qr /l y <br /> Program Element: Program Record: Inspection Type: / T <br /> B180 Posted ❑Yes o Permit Posted ❑Yes ❑ No rRe-Inspection on or After: <br /> "Maa <br /> mpliance 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 /> ations pose a threat to public health and must be corrected immediate) . Non-compliance may warrant closure of the food facTlit <br /> t1. emonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> ommunicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> o discharge from eyes,nose,or mouth;no open wounds <br /> roper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <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 /> Proper hot and cold holding temperatures ;4Warewashing <br /> d storage;food storage containers labeled <br /> Proper use of time as a public health control omer self-service food protected;individual utensils <br /> provided <br /> Proper cooling methods d properly labeled and honestly presented <br /> Proper cooking time and temperatures <br /> 1. Proper reheating procedures for hot holding food contact surfaces clean <br /> facilities maintained;test strips available <br /> 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair <br /> .-/=l3. 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 /> 8. 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 0. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 1 B. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or undercooked food 44. Premises;personal/leaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities "5. Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> 7. Signs posted;last inspection report available <br /> 2. Sewagetwastewater property disposed;toilet facility useable 48. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received BylTitle: <br /> EH Specialist: Phone: Page 1 of <br /> EHD 16-23 (1st pg) 12/15109 FOOD PROGRAM OIR <br />