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oa44 ry• c SAN JOAQUIN COUNTY <br />?•� AG <br />x :< <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />;..,. c...;a Teleph468-3420 Fax: (209) 464-0138 Web: www.s6gov.org/ehd <br />L/FOR� <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: 1)PA Pi AR.K <br />Date: 11-_ <br />ddress: -7(P` I Rt O ',-r <br />FC <br />Cts 51 C'k Zip Code: .9:/ ZJ <br />Owner/Operator: <br />Telephone: <br />Program Element: i Program Record: PKi <br />&I r6TS <br />Inspection Type: e_ <br />SB180 Posted es 0 Rermit Posted 0 Yes <br />0 P <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 map warrant closure of the food facility <br />cox .Demortstratiortof Knowledge " <br />MF, <br />c�� <br />ro= <br />Supervision OUT <br />1 Demonstration of knowledge, food safety certificate <br />Communicable disease; reporting, restrictions & exclusions <br />24 <br />Person In Charge is presew and peifornis dunes <br />25. <br />Personal Cleanliness <br />Personal cleanliness and hair restraints <br />No discharge from eyes, nose, or mouth; no open wounds <br />Proper eating, tasting, drinking, or tobacco use <br />2S. <br />General Food Safety Requirements <br />Approved thawing methods used <br />on by Hands <br />27. <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 />Handwashing facilities supplied and accessible <br />9. <br />Toxic substances properly identified, stored, and used <br />ME <br />Proper hot and cold holding temperatures <br />0. <br />Food storage; food storage containers labeled <br />Proper use of time as a public health control <br />1. <br />Customer self-service food protected; individual utensils provided <br />Proper cooling methods <br />2. <br />Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />11. Proper reheating procedures for hot holding <br />3. <br />Nonfood contact surfaces clean <br />Protecfio@"T"L�pom Confam <br />4. <br />Warewashing facilities maintained; test strips available <br />12. No re -service of returned food <br />35. <br />Equipmentlutensils approved; installed; dean; good repair <br />13. Food free from contamination and adulteration <br />36. <br />Equipment, utensils and linens: storage and use <br />14. Food contact surface cleaned and sacibccJ .vaev:eshmg procedures <br />37. <br />Vending machines maintained <br />Food From Approved Source <br />38. <br />Approved and sufficient ventilation and lighting <br />. J15. Food obtained from approved source <br />16. Compliance with shell stock regulations; tags/display <br />17. Compliance with Gulf oyster regulations <br />39. <br />Thermometers provided, accurate. and easily visible <br />0. <br />Proper use and storage of wiping cloths <br />Physical Facilities <br />Conformance With Approved Procedures <br />41 <br />Plumbing rcaintained proper back now prevention <br />18. Compliance with HACCP plan or variance conn0ions <br />Consumer Advisory <br />42. <br />Garbage and refuse properly disposed <br />13. <br />Toilet facilities clean, supplied, and maintained <br />19. Advisory provided for raw or undercooked tool <br />44_ <br />Premises. personal/cleaning items. vermin creating <br />Highly Susceptible Populations <br />Permanent Food Facilities <br />I,20 Prohibited foods not odered at high risk facilities <br />- 5. <br />Floorswalls and ceiling are maintained and kept clean Q <br />Water/ Hot WaterG_ <br />No living or sleeping quarters inside facility <br />21 Hot and cold potable wales available. <br />Compliance and Enforcement <br />Liquid Waste Disposal <br />47. <br />Signs posted; last inspection report available <br />22. Sewagelwastewater properly disposed. toilet faclity useable <br />48. <br />Compliance with plan review requirements <br />Vermin <br />49. <br />Facility operating with a valid health permit <br />3. No rodentsinsects, birds or animals inside facility <br />50. <br />Impoundment <br />51. <br />Permit Suspension <br />Received By/Title: <br />EH Specialist:C� ^ ��' <br />n u- Ii <br />Mu -Iii <br />Phone: ZAp 5 Z Page 7 of 2 <br />E9D 1623 Inst D9) 419112 FOOD PROGRAM OR <br />