Laserfiche WebLink
a4'�• SAN JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />.c ifFd'iii+;a • Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.ora/ehd <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: -TEAC,6Fi,LI.-C, <br />FIT <br />Dabli f L- <br />Address: 9`5`00 F, 14,11"06 W -A City: <br />Zip Cod e• 5ZO <br />Owner/Operator: 'S Vin 4 E.L F fl, I iSclo <br />Telephone: <br />Program Element: Program Record:r gii q 7 1 yy <br />Inspection Type: <br />8780 Posted Was ❑ permit Posted ❑ yes ❑ P <br />Re -Inspection on or After: <br />IN = In Compliance NIO = 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 />Major violations pose a threat to public health and most be corrected immediately. Non-compliance_ may warrant closure of the food f acilit <br />MrN.'. N. n Demonstration of Knowledge r+<,� <br />g <br />�uT <br />x-06 <br />cu* <br />Supervision <br />1. Demonstration of knowledgeto safety certificate <br />24. <br />Person In Charge is present and perfomis duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />d�. communicable disease: reporting. restrictions & exclusions <br />25. <br />Personal cleanliness and hair restraints <br />:13. No discharge from eyes, nose, or mouth; no open wounds <br />General Food Safety: Requirements <br />Proper eating, tasting, drinking. or tobacco use <br />26. <br />Approved thawing methods used <br />Preventing Confammationby Hands <br />27. <br />Food protected from contamination during storage <br />5. Hands clean and properly washed; proper glove use <br />28. <br />Washing fruits and vegetables before use <br />Handwashing facilities supplied and accessible <br />29, <br />Toxic substances properly identified, stored, and used <br />.... ... <br />Time and Temperature Relationship <br />_.. <br />_..m _ .. l , <br />'' Food Storage/Display/Service <br />7. Proper hot and cold holding temperatures <br />30. <br />Food storage, food storage containers labeled <br />B. Proper use of time as a public health control <br />31. <br />Customer self-service food protected; individual Liter silo provided <br />9. Proper cooling methods <br />32. <br />Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />".. Equipment/ Utensils f_Li_nons _ <br />11. Proper reheating procedures for hot holding" <br />33. <br />Nonfood contact surfaces clean <br />Protection From Contamination : <br />34. <br />Warewashing facilities maintained; test strips available <br />12 No re -service of returned food <br />35. <br />Equipment/utensils approved; installed; dean; good repair <br />I13. Food free from contamination and adulteration <br />36. <br />Equipment, utensils and linens: storage and use <br />14_ Food contact surface cleaned and sanitizetllwarewashing procedures <br />37. <br />Vending machines maintained <br />Food From Approved Source " <br />38. <br />Approved and sufficient ventilation and lighting <br />15. Food obtained from approved source _ <br />39. <br />Thermometers provided accurate. and easily visible <br />16. Compliance with shell stock regulations; tags/display <br />0. <br />41 <br />42. <br />Proper use and storage of wiping cloths <br />Physical Facilities <br />Plumbing maintainedproper back Bow prevention <br />Garbage and refuse properly disposed <br />17. Compliance with Gulfoyster regulations <br />� ni With Approved Procedures <br />18. Complfance with HACCP plan or variance Conditions <br />Consumer Advisory <br />3. <br />Toilet facilities clean, supplied, and maintained <br />`19_ Advisory provided for raw or undercooked food <br />44. <br />Premises. persona [/cleaning Items. vermin proofing <br />Highly Susceptible Populations <br />Permanent Food Facilities <br />L20. Prohibited foods not offered at high risk facilities <br />45 <br />Floors. walls and ceiling are maintained and kept clean <br />Water / Hot Water <br />4p <br />No living or sleeping quarters inside facility <br />121 Hot and cold potable water available. <br />Compliance and Enforcement <br />- Liquid Waste Disposal <br />47. <br />Signs posted: last inspection report available <br />T2. Sewage/wastewater properly disposed. toilet facility useable <br />48, <br />Compliance with plan review requirements <br />Vermin <br />49. <br />Facility operating with a valid health permit <br />,..�3. No rodents. insects. birds or animals inside facility <br />50. <br />Impoundment <br />51. <br />Permit Suspension <br />Received By/Title: <br />EH Specialist: G+ LA t4 0 1� r l L4�© <br />Phone: Z D %� 5 Q�� Page 1 of Z <br />EHD 1623 list pg) 419112 FOOD PROGRAM OR <br />