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aP4gtH•.,po` SAN JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />••oq.. '._ ;�`p • Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.s6gov.org/ehd <br />(/FOR <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: ?�EyN 07-Ol5 Fop V TUG k, we A 632 93 L- 3 Date: b - I•L-,ZO2 <br />Address: %7,11 5-r City. <br />Mok7iI Zip Code: 5:3,5 <br />tJ ,5 <br />Owner/Operator: VkE;Y)QI MO 619 <br />Telephone: <br />Program Element: b rJ Program Record'.Inspection <br />Type: NJE <br />6160 Posted es ❑ Rermit Posted ❑ es ❑ 1, <br />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 />Mo or violationspose a threat to ublic hea/th and must be corrected immediately. Non-compliance may warrant closure of the food facility <br />ro rta Demonstration of Knowledge M1ry OUT <br />Cs, <br />Supervision ovr <br />--- --. - .__-- <br />�1 Demonslration of knowledgp. food safety certificate <br />---- <br />24. <br />a ------ <br />Person In Charge is present and performs defies <br />Employee Health and Hygiene <br />Personal Cleanliness <br />� Communieable diseasereporting_ restrictions & exclusions <br />25 <br />Personal cleanliness and hair restraints <br />_LT <br />I,3. No discharge from eyes, nose, or mouth; no open wounds <br />General Food Safety. RequirementsAM <br />Proper eating, tasting, drinking. ortobacco use <br />26. <br />Approved thawing methods used <br />n revelling Contamination by Hands <br />Hands clean and properly washed, proper glove use <br />27. <br />Food protected from contamination during storage <br />28. <br />Washing fruits and vegetables before use <br />Handwashing facilities supplied and accessible <br />®and' Lure Relati <br />29 <br />Toxic substances properly idenLfiedstored_ and used <br />Food Storage/Display/service <br />Proper hot and cold holding temperatures <br />30. <br />Food storage. food storage containers labeled <br />Proper use of time as a public health control <br />31. <br />Customer self-service food protected; individual utensils provided <br />Proper cooling methods <br />32. <br />Food property labeled and honestly presented <br />10. Proper cooking time and temperatures <br />11. Proper reheating procedures for hot holding <br />12. No re -service of returned food <br />33. <br />. <br />Equipment / Utensils llinen` <br />Nonfood contact surfaces clean <br />Warewashing facilities maintained; test strips available <br />35. <br />Equipment/utensils approved; installed; clean: good repair <br />13. Food free from contamination and adulteration <br />36. <br />Equipment, utensils and linens: storage and use <br />14. Fooe _. I ,. F„ roarer s, nc proccdar=_s <br />37. <br />Vending machines maintained <br />Food From Approved SouI <br />36. <br />Approved and sufficient ventilation and lighting <br />5. 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 />Proper use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />, Conformance Wit-Fi�A rovedaProcedures <br />1. <br />Plumbing maintained; proper back flow prevention <br />18. Compliance with HACCP plan or variance conditions <br />2. <br />3. <br />Garbage and refuse properly disposed <br />Toilet facilities clean, supplied, and maintained <br />Consumer Advisory <br />19 Advisory provided for raw or undercooked food <br />4. <br />Premises: personal/cleaning items. vermin -proofing <br />Hi- "sceptible Populations <br />0. Prohibited foods not offered at high risk facilities <br />Permanent Food Facilities <br />5. <br />Floors, walls and ceiling are maintained and kept clean <br />Water/ Hot Water <br />1. Hot and cold potable water available. <br />6. <br />No living or sleeping quarters inside facility <br />Compliance and Enforcement <br />,. Liquid Waste Disposal <br />47, <br />Signs posted; fast inspection report available <br />2. Sewage/wastewater properly disposed. Toilet facility useable <br />8. <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 />ived BylTitle:pecialist: CLAUD)A- �U 12-0 <br />E <br />Phone: Pagel of <br />�9 -5S� - 8923 <br />EHD 1623 (1st pg) 4/9112 FOOD PROGRAM OR <br />