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SAN JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.orglehd <br />ciFoa� <br />FOOD PROGRA114 OFFICIAL INSPECTION REPORT <br />Name of Facility:/ [�- �, <br />`�I yl Date: I 1/ <br />Address: City: <br />Zip Code: <br />caner/Operator: <br />Telephone: <br />Program Element: Program Record: <br />Inspection Type: <br />BI80 Posted es 11 Remit Posted es OF <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 public health and must be corrected immediately. Non-compliance may warrant closure of the food facilit <br />- °- Demonstration of Knowledge e:_oi- <br />cua <br />Supervision <br />1. Demonstration of knowledge. food safety cerldicate <br />24. <br />Poison In Charge is present and performs duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />AowCommunicable disease. reporting. restrictions &exclusions <br />No discharge from eyes, nose, or mouth; no open wounds <br />25. <br />Personal cleanliness and hair restraints r <br />General Food Safety Requirements <br />Proper eating, tasting, drinking, or tobacco use <br />26. <br />Approved thawing methods used <br />-SVenting: Contamination by Hands <br />Hands Wean and properly washedproper glove use <br />27. <br />28. <br />Food protected from contamination during storage <br />Washing fruits and vegetables before use <br />Handwashing facilities supplied and accessible <br />Time and Temperature <br />. Proper hot and cold holding temperatures <br />29. <br />30. <br />Toxic substances properly identified, storedand used <br />Food StorageidispiaplService ' <br />Food storage, food storage containers labeled <br />Proper use of time as a public health control <br />31. <br />Customer self-service two 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 />Equipment l Utensils / i -mens <br />11. Proper reheating procedures for hot holding <br />Protection From Contamination _ <br />33. <br />34. <br />Nonfood contact surfaces clean <br />Warewashing facilities maintained; test strips available <br />12. No re -service of returned food <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. Foo^ ..u, c! SLiraC c-aned and S� :are. r 1 , xenurea <br />37. <br />Vending machines maintained <br />k, Food From Approved Source <br />38. <br />Approved and sufficient ventilation and lighting <br />15. Food obtained from approved source39. <br />Thermometers provided accurate, and easily visible <br />16. Compliance with shell stock regulations; tags/display <br />4C <br />Proper use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />ca! Facilities <br />Conformance With Approved Procedures <br />41 <br />Plumbing maintained: proper back flow prevention <br />8 Compliance with HACCP plan or variance conditions i_ _ <br />2. <br />Garbage and refuse properly disposed <br />Consumer Advisory A <br />43. <br />Toilet facilities clean, supplied, and maintained <br />�19. Advisory provided for raw or undercooked food <br />44. <br />Premisespersonal/cleaning items: vermin -proofing <br />Highly Susceptible Populations - <br />_ <br />Permanent FoodFacilities <br />�0. Prohibited foods not offered at high risk facilities <br />5. <br />Floors, walls and ceiling are maintained and kept clean <br />Water / Hot Water <br />6. <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 />4T. <br />Signs posted: last inspection report available <br />\' 22. 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 />23. No rodents, insects, birds or animals inside facility <br />50. <br />Impoundment <br />1. <br />Permit Suspension <br />Received By/Title: <br />EH Specialist: I✓, <br />u- O Page 1 of <br />Phone: 7ti <br />EH016-23 (1st pg) AM 2 F000 PROGRAM OR <br />