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ot+�u'h SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> • ;v • Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> 4�l F b•�� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: OSS 1)20 DlESS �4 Date: 5'-5•''/p <br /> Address: 3 Zv 0 Nf. &44 RJ City. 7?t ite Zip Code: r-y, -3 <br /> Owner/Operator: R655 STORES 1/Ve- Telephone:C0) Z_Qf5-Cp <br /> Program Element: ( Program Record: IZCKInspection Type: C47, <br /> IS 6180 Posted Yes I_] No Permit Posted XYes i 1 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 /> Ma'or violations 12ose a threat to public health and must be corrected immediately. Non-com Nance may warrant closure of the food facilit <br /> tlon,otKnowledge r� ouT <br /> 1. Demonstration of knowledge,food safety ce tifcate <br /> F4.ZPe:rson In Charge is present and performs duties <br /> F#ealth and Hygiene 1 I Personal Clean"�kfsl. <br /> Communicable disease;reporting,restrictions&exclusions - 25 Personal cleanliness and hair restraints <br /> 3. No discharge from eyes,nose,or mouth;no open woundsJe <br /> general Food;Saf@ty;139gtuif@rt1@1tt8': <br /> _: <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> h by Hands s M 7. Food protected from contamination during storage <br /> 5. Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> ]C Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> Tlme"end Temperature F;ela+ionshlp Food StoragelblsplaylSery <br /> Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> tir Proper use of time as a public health control 31. Customer self-service food protected;individual utensils <br /> provided <br /> k Proper cooling methods 2. Food properly labeled and honestly presented <br /> fi 10. Proper cooking time and temperatures <br /> X 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> 34. Warewashing facilities maintained;test strips available <br /> S( 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 /> Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained <br /> 38. Approved and sufficient ventilation and lighting <br /> yt 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> Jt 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> 4 <br /> 1� 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean x <br /> $ter?H'at,Water 46. No living or sleeping quarters inside facility <br /> "]11 Hot r,nd cold potable Nater a�.!lab!e <br /> Waste 47. Signs posted;last inspection report available <br /> X�l 2 Sewage/wastewater properly disposed;toilet facility 1: . abi_ 8. Compliance with plan review requirements <br /> Verm:> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility FT <br /> 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: Phone: �3�r I Page 1 of <br /> EHD 16-23 (1st pg) 12/15 9 �G FOOD PROGRAM OIR <br />