Laserfiche WebLink
044"•" SAN .JOAQUIN COUNTY <br />` ?K ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.s'gov.org/ehd <br />cikd'rti' <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: 10 L4,)qAj <br />Date. { L <br />ddress:It�t 2 7 0&�M,EL <br />T <br />City: <br />Zip Code: <br />wner/Operator: <br />bli <br />Telephone: <br />Program Element: Program Record: <br />Inspection Type: <br />B180 Posted D Y ❑ Rermit Posted D Yes UP <br />IRe-Inspection <br />on or After: ly <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 />Ma'or violations ose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility <br />Demonstration of Knowledge ru.iour <br />1. Demonstration of knuMedge food safety cedlficate <br />cis <br />24. <br />Supervision utir. <br />Person In Charge is present and performs duties <br />Employee Health and ' M iene <br />Personal Cleanliness <br />Communicable disease, reporting, restrictions 8 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 />Hands clean and properly washed; proper glove use <br />26. <br />Approved thawing methods used <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 />Proper hot and cold holding temperatures <br />29. <br />30. <br />Toxic substances properly identified, stored. and used <br />- - Food[t�ge/Dispt y/Service <br />Food storage. food storage containers labeled <br />B. Proper use of time as a public health control <br />1. <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 />3. <br />Eq' -Utensils / Lme <br />Nonfood contact surfaces clean <br />11. Proper reheating procedures for hot holding <br />`= Protection From Contamination - <br />12. No re -service of returned food <br />- _ 13. Food free from contamination and adulteration <br />. <br />Warewashing facilities maintained: test steps available <br />35. <br />Equipment/utensils approved; installed; clean; good repair <br />36. <br />Equipment, utensils and linens: storage and use <br />14 Food contact surface cleaned and sanitizedrwarewashmo procedures <br />37. <br />Vending machines maintained <br />Food From Approved Source „- - <br />38. <br />Approved and sufficient ventilation and lighting <br />15. Food obtained from approved source <br />16. Compliance with shell stock regulations; lags/display <br />39. <br />Thermometers provided, accurate, and easily visible <br />40. <br />Proper use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />physical Facilities , <br />....<..._ .._. . . ,., e ...... <br />Conformance With Approved Procedures <br />1. <br />_ <br />PI_mtbmg maintained; proper back flow prevention <br />�18. Compliancc with I ACCP plan or variance 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 />44. <br />Premises: personal/cleaning items; vermin -proofing <br />;. Highly Susceptible Populations <br />Permanent Food 'Facilities <br />20. 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 orsleeping quarters inside facility <br />i21. 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. Sewagawastewatcr properly disposed 1011M facility useable <br />48, <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 />1. <br />Permit Suspension <br />Received BylTitle: n <br />-+7 <br />EH Specialist: 21�2Phone: <br />..- 6 /to^3U, Page 1 of <br />EHD 16.23 (1st pg) 4012 FOOD PROGRAM OR <br />