Laserfiche WebLink
,aP4.�aG SAN .JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />•.c.., Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd <br />�tiis G'a�: <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility:O f Lf CoS 4 Jj 10 V kA <br />Date: 7t7 � L3 <br />Address: 2a l City: <br />Owner/Operator: d -W z .b -Q , <br />Zip Code: <br />Telephone. bG nl. <br />•I "lig <br />Program Element: Program Record: <br />Inspection Type: � <br />SB180 Posted Ye Kermit Posted Wes t <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 />Major violations pose a, threat to eublic health and must be corrected immediatel . Non-compliance may warrant closure of the food Facility <br />Demonstration of Knowledge <br />rAA! our <br />cos <br />1. Demonstration of knowledge food safety certificate <br />24. <br />Person In Charge Is present and performs duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />Communicable disease, reporting. restrictions & exclusions <br />25. <br />Personal cleanliness and hair restraints <br />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 Contamination by Hands '.:; <br />27. <br />Food protected from contamination during storage <br />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 />Proper hot and cold holding temperatures <br />30. <br />Food $forage/Display/Service `� <br />Food storage; food storage containers labeled <br />Proper use of time as a public health control <br />31. <br />Customer self-servioe food protected; individual utensils provided <br />Proper cooling methods <br />32. <br />3. <br />Food properly labeled and honestly presented <br />Nonfood contact surfaces clean <br />10. Proper cooking time and temperatures <br />11. Proper reheating procedures for hot holding <br />= Protection From Contamin <br />12. No re -service of returned food <br />5. <br />Warewashing facilities maintainetl; test strips available <br />EquipmenVutensilsopproved; installed; dean; good repair <br />13. Food free from contamination and ad uueration <br />6. <br />Equipment, utensils and linens: storage and use <br />14. Food contact suhace cleaned and sannized'warewashing procedures <br />7. <br />Vending machines maintained <br />- Food From Approved Source <br />6. <br />Approved and sufficient ventilation and lighting <br />115. Food obtained from approved source <br />16. Compliance with shell stock regulations; tags/display <br />9. <br />Thermometers provided, accurate, and easily visible <br />0. <br />Proper use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />Physical Facilities <br />"Conformance With Approved Procedures <br />1. <br />Plumbing maintained: proper back flow prevention <br />18. Compliance with HACCP plan or variance conditions <br />2. <br />Garbage and refuse properly disposed <br />Consumer Advisory <br />3. <br />Tofacilities clean, supplied and maintained <br />19. Advisory provided for raw or undercooked food <br />44. <br />Premises. personallcleaning Items. vermin -proofing <br />Highly Susceptible Populations <br />Permanent Food Facilities <br />0. Prohibited foods not offered at high risk facilities <br />45. <br />Floorswalls and ceiling are maintained and kept clean <br />Water / Hot Water <br />46. <br />No living orJeeping quarters Inside facility <br />1. Hot and cold potable water available. <br />` Liquid Waste Disposal <br />Compliance and Enforcement , <br />7. <br />Signs posted: last inspection report available <br />f-IM2. Sewageiwastewater properly disposedtoilet facility useable <br />8. <br />Compliance with plan review requirements <br />_ Vermin <br />^. 3. No rodents. insects, birds or animals inside facility <br />g. <br />Facility operating with a valid health permit <br />50, <br />Impoundment <br />1. <br />Permit r3uspension <br />Received BylTitle:l/� <br />EH Specialist: --I,c� <br />Phone: f ,. (� Page 1 of L <br />_ <br />EHD 16-23 (1st 14/9112 FOOD PROGRAM OIR <br />