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SAN JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />•c,�., i��. Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: wwww.siaov.org/ehd <br />�%FpR <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility:Date:Itlot <br />a <br />ddress:CiMirov MOty:STUCA, <br />r <br />Zip Code: <br />caner/Operal s' k) <br />(Record: <br />e:n A// Telephonr l,a_��f' <br />Ai <br />1 <br />`Y <br />Program Element: Prog m <br />Inspection Type: K <br />8180 Posted 0 Yes Rermit Posted Yes of <br />Re -Inspection on or After: <br />IN = in Compliance N/O = Not Observed NIA = 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 ose a threat to public health and must be corrected immediately, Non-compliance may warrant closure of the food facility <br />_ <br />.N u:o ua Demonstration of Knowledge W I'll,cos <br />.1Supervision <br />us^ <br />1. Demonstration of knowledge. food safety certificate <br />24. <br />Pei son 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 />itNo discharge from eyes, nose, or mouth; no open wounds <br />General Food Safety Requirements <br />1 714. Proper eating, tasting, drinking, or tobacco use <br />6. <br />Approved thawing methods used <br />., Preventing Contamination b}i <br />7. <br />Food protected from contamination during storage <br />Hands clean and properly washed; proper glove use <br />8. <br />Washing fruits and vegetables before use <br />Hantlwashing facilities supplied and accessible <br />property identified, stored, and used <br />Proper hot and cold holding temperatures <br />torage; food storage containers labeled <br />S. Proper use Of time as a public health control <br />er self-service food protected; individual utensils provided9. <br />Proper cooling methods <br />;ceubstances <br />ropedy labeled and honestly presented10. <br />d contact surfaces cleanProtection <br />Proper cooking time and temperatures <br />11. Proper reheating procedures for hot holding <br />From Contal <br />No re -service of returned food <br />36. <br />ashing facilities maintained; test strips available12. <br />ent/utensils approved; installed; clean; good repair <br />Equipment, utensils and linens: storage and use <br />13. Food free from contamination and adulteration <br />14. Food contact surface cleaned and sanitizedwarewashing procedures <br />37, <br />Vending machines maintained <br />Food from <br />38, <br />Approved and sufficient ventilation and lighting <br />ral 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 />40. <br />Proper use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />- a Physf ' aeilities <br />AVConformance With Approved Procedures <br />1. <br />Plumbing maintained. proper back flow prevention <br />IP Compliance v.fh HACCP plan or variance conditions <br />2_ <br />Garbage and refuse properly disposed <br />Consumer Advisory <br />43, <br />Toilet facilities clean, supplied, and maintained <br />1 g hdveoiy provided for raw or undercooked food <br />44. <br />Premisespersonal/cleaning items. vermin -proofing <br />Highly Susceptible. Populations <br />Permanent Food Facilities <br />�20. Prohibited foods not offered at high risk facilities <br />45. <br />Floors. walls and ceiling are maintained and kept clean <br />Water 1 Hot Water <br />46. <br />No living or sleeping quane-s inside facility <br />l21Her and cold potable water available. <br />Compliance and Enforcement <br />Liquid Waste Disposal <br />47. <br />Signs posted; last inspection report available <br />X122. Sewage/wastewater properly disposed- toilet facility useable <br />48. <br />Compliance with plan review requirements <br />Vermin9. <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 BylTitle: <br />EH Specialist: I A OA <br />RIA F2fAU0Z- <br />Phone: �2o Page 1 of <br />EHD 16-23 list pg) 419112 v FOOD PROGRAM OR <br />