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SAN JOAQUIN COUN- <br />g tNVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.s6gov.org/ehd <br />trrtodr' <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: /w '7 -e Date: I �- <br />Address: f 2- nA'U� City: Zip Code: , <br />Owner/Operator: , J l / _ -e h �� Telephone: <br />C 7 <br />-R/1eccorrdl: <br />Program Element: ProgrammInspection Type: / <br />NoAfter;,/, <br />6180 Posted Yes Permit Posted Yes No Re -Inspection on or After: <br />IN = In Compliance N/O = Not Observed WA - 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 pose a threat to public health and must be corrected Immediately. Non -cora liance maX warrant closure of the food facili <br />•r:; +w. can „ayY �Demonstratto_nafiKnowled`_ae i `'�£ ;, a_ur aas <br />_ i ';, r'.,�rJg upervlsionr <br />t. Demonstration of knowledge; food safety certificate AW 01 <br />4. Person In Charge is present and perforans duties <br />frn to ee --i- If_ H lane is - <br />-r. <br />�'' Peiso_naf�_CI¢anlin <br />Communicable disease; reporting, restrictions & exclusions ;x A''s1 <br />5. Personal cleanliness and hair restraints <br />No discharge from eyes, nose, or mouth; no open wounds <br />g Ye P <br />Gerreral;Food�Saie2yrtRegairemen"Ys_T-; w <br />Proper r eat <br />;� pe ng, lasting, drinking, or tobacco use <br />26. Approved thawing methods used <br />-?-s.'��'���'�P'revenHngGo�taminatfontiy3iarid'sr--=€� <br />7. Food protected from contamination during storage <br />Hands dean and property washed; proper glove use <br />28. Washing fruits and vegetables before use <br />Handwashing facilities supplied and accessible <br />29. Toxic substances properly Identified, stored, and used <br />�;_M -VIE';;_Time� dF7etnperature-Relahonshlp'j"N <br />FooillStoag {Dispfay/Senvlce�`'�` €r,,r�` <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 />31. customersell-service food protected; individual utensils provided <br />54- Proper cooling methods <br />32. Food properly labeled and honestly presented <br />10. Proper cookintime and temperatures IN, <br />uip_ em nt_`A'U_tentil-' IL_1na" � w _ r <br />I BROOMmm <br />1. Proper reheating procedures for hot holding <br />33. Nonfood contact surfaces clean <br />'�_roteebon from�iCorrtamtnaHon �" <br />. Warewashi facilities maintained; test strl s available <br />12. No re-seMce of returned food - <br />5. Equipment/utenslis approved; installed; clean: good repair <br />;;a,13. Food free from contamination and adulteration <br />6. Equipment, utensils and linens: storage and use <br />14. Food comact surface cleaned and sanitized/warewashirg procedures <br />7. Vending machines maintained <br />38. Approved and sUHiclenl ventflatbn and light'mg <br />'3s. `rte 15. Food obtained from approved source <br />9. Thermometers provided, accurate, and easily visible <br />16. Com pliance with shell stock regulations; tags/display <br />0. Proper use and storage of wiping cloths <br />I)d'7. Compliance with Gulf oyster regulations <br />1. Plumbing maintained; proper back now preventbn <br />18. Compliance with HACCP plan or variance conditions <br />2. Garbage and refuse property disposed <br />- Gonsume`r;Advrso�a_' ,err - _ <br />3. Toilet fadlities clean, su lied, and maintained <br />19. Advisory provided for raw or undercooked food y <br />4. Premises; personaVoleaning items: vermin -proofing <br />- a a_-- -- Hi hl Svsce N61e"3Po'Waitons � �" <br />` �" Peiiiianerit;F.uodiF_a Iifi <br />. Prohibited foods not offered at high risk facilities <br />45. Floors, walls and ceiling are maintained and kept clean <br />-`"'--mss <br />vWeterJ Hot}Ware j,•Z,.,-�,r',, <br />. No living or sleeping quarters Inside facility <br />.'= 1. Hot and cold potable water available.;r„'Cgmplisnpe <br />and Ento_reeme_nt-'-" �'xt,_ <br />.taqutd Waste Disposal_~--'" a_' -,-;f } -_ <br />7. Signs posted; last inspection report available <br />2. Sewagetwastewater properly disposed; toilet facility useable <br />48. Compliance with plan review requirements <br />9. Facility operating with a valid health permit <br />_ -- a1 3. No rodents, insects, birds or animals inside facility <br />. Impoundment <br />1. Permit Suspension <br />ecelved By/Title: n G <br />EH Specialist:! Phone: Page 1 of <br />EHD 16-23 (151 pg) 419/12 I Q <br />