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�o.4"r�. SAN JOAQUIN COUNTY <br />4 <br />.coG <br />y� ENVIRONMENTAL HEALTH DEPARTMENT <br />600 East Main Street, Stockton, CA 95202-3029 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: Date: `0- r C 0 <br />V <br />Address:Y7 3 City: Zip Code: <br />2 .,o <br />caner/Operator: Telephone: <br />J7 277 <br />Program Element: Program Record: Inspection Type: <br />IS 6180 Posted nes i- No Permit Posted es i i 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 pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility <br />onstration of Knowledgei�a� ar ros <br />1. Demonstration of knowledge; food safety certificate <br />Communicable disease; reporting, restrictions & exclusions <br />SuQennstoq r <br />4. Person In Charge is present and performs duties <br />5. Personal cleanliness and hair restraints <br />No discharge from eyes, nose, or mouth; no open wounds <br />Proper eating, tasting, drinking, or tobacco use <br />i F <br />6. Approved thawing methods used <br />7. Food protected from contamination during storage <br />8. Washing fruits and vegetables before use <br />5. Hands clean and properly washed; proper glove use <br />Handwashing facilities supplied and accessible <br />9. Toxic substances properly identified, stored, and used <br />x <br />Proper hot and cold holding temperatures <br />30. Food storage; food storage containers labeled <br />Proper use of time as a public health control <br />1. Customer self-service food protected; individual utensils provided <br />Proper cooling methods <br />2. Food properly labeled and honestly presented <br />6i <br />10. Proper cooking time and temperatures <br />11. Proper reheating procedures for hot holding <br />12. No re -service of returned food <br />quip <br />3. Nonfood contact surfaces clean <br />34. Warewashing facilities maintained; test strips available <br />35. Equipment/utensils approved; installed; dean; good repair <br />13. Food free from contamination and adulteration <br />36. Equipment, utensils and linens: storage and use <br />14. Food contact surface cleaned and sanitized/warewashing procedures <br />btained from approved source <br />machines maintained <br />L7.Vending <br />oved and sufficient ventilation and lighting <br />mometers provided, accurate, and easily visible <br />6. Compliance with shell stock regulations; tags/display <br />er use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />18. Compliance with HACCP plan or variance conditions <br />ysicai„Faciliti <br />1. Plumbing maintained; proper back flow prevention <br />42. Garbage and refuse properly disposed <br />3. Toilet facilities clean, supplied, and maintained <br />44. Premises; personal/cleaning items; vermin -proofing <br />anent Food, F ities <br />5. Floors, walls and ceiling are maintained and kept clean <br />19. Advisory provided for raw or undercooked food <br />0. Prohibited foods not offered at high risk facilities <br />6. No living or sleeping quarters inside facility <br />Compliance and Er�foreemnilt ; <br />7. Signs posted; last inspection report available <br />1. Hot and cold potable water available. <br />lmlar-ufd V assn Uispo� <br />2. Sewage/wastewater properly disposed; toilet facility useable <br />8. Compliance with plan review requirements <br />9. Facility operating with a valid health permit <br />0. Impoundment <br />3. No rodents, insects, birds or animals inside facility <br />51. Permit Suspension <br />Received By/Title: � V <br />EH Specialist Phone: Page 1 of <br />EHD 1623 (1st pg) 12/15/09 j�/ U ( FOOD PROGRAM OIR <br />