Laserfiche WebLink
,o.P4 .gob 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.sioov.org/ehd <br />.t�ed <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: <br />O 'MiDate: <br />I <br />ddress:�1 <br />MS VA(Aflu &W2City: <br />`• <br />Zip Code: <br />Owner/Operator: IZ riTelephone• <br />l� <br />"IS1 -32 1 '5b <br />Program Element: Program Record: <br />Inspection Type: <br />S6180 Posted DLYes ❑ hermit Posted U Yes it P <br />Re -Inspection on or After: I <br />IN = In Compliance NIO = 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 pose a threat to public health and must be corrected immediately__ Non-compliance may warrant closure of the food facility_ <br />Demonstration of Knowledge <br />Dem r tiatmri of k io rl edge road safely ceitifin,ate <br />auw <br />otT <br />C36 <br />24. <br />Supervision our <br />Person In Charge Is present and performs duties <br />_IL___'._ <br />Employee Health and Hygiene ----��-�--- <br />w Coninwnicable disease_ reporting. restrictions &exclusions <br />13 No discharge from eyes, nose, or mouth; no open wounds <br />1 <br />Personal Cleanliness <br />25. <br />Personal cleanliness and her restraints <br />General Food Safety Requirements <br />1 <br />w. Proper eating. tasting, drinking. or tobacco use <br />26. <br />Approved thawing methods used <br />Preventing Contamination by Hands <br />�c. 1 -lands clean and properly washed proper glove use <br />5 Handwashinq facdities supplied and accessible _ <br />Turman T ture Relationship <br />7. Proper not and cold holding temperatures <br />27. <br />Food protected from contamination during storage <br />28. <br />Washing fruits and vegetables before use <br />29. <br />30. <br />Toxic substances properly identified. storedand used <br />Storage/Display/Service <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 utensils provided <br />9. Proper cooling methods <br />32. <br />Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />Equipment I Utensils 1 Linens _ <br />11. Proper reheating procedures for hot holding <br />_ <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 />113. Food free from contamination and adulteration <br />36. <br />Equipment, utensils and linens: storage and use <br />14 Food rwn.act surface cleaned aid sanitizedwa-ewashigg proc,,, nms <br />37. <br />Vending machines maintained <br />i 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 />40. <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 HACCi° p,an or vauance conditions <br />42. <br />Garbage and refuse properly disposed <br />Consumer Advisory <br />43. <br />Toilet facilities clean, supplied, and maintained <br />'19. Advisory provided for raw or undercooked food <br />4. <br />Premises. personal/cleaning Items. vermin -proofing <br />Highly Susceptible Populations <br />Permanent Food Facilities !: <br />1120. Prohiblled foods nor offered at high risk facilities <br />15. <br />Floors, walls and belling are maintained and kept clean <br />Water 7 Hot Water <br />G. <br />No living or sleeping quarters inside facility <br />21. Hot and cold potable water available. <br />Compliance and Enforcement <br />Liquid Waste Disposal <br />47. <br />Signs posted, last inspection report available <br />!22. Sewage wastewater properly disposed toiler facility useahle� <br />48, <br />Compliance with plan review requirements <br />Vermin <br />49. <br />Facility operating with a valid health permit <br />Ir 3 No rodents. insects birds or animals inside faciluy <br />50. <br />Impoundment <br />51. <br />Permit Suspension <br />Received ByFTitle: <br />EH Specialist: <br />Phone: M4 01 Page 7 of <br />EHD 16-23 (1st pg) 419112 FOOD PROGRAM OR <br />