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1� <br />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.ora/ehd <br />crFoa'' <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: y)am I <br />Date: I.3 a3 <br />Address: h City: <br />Zip Code: 5- <br />wner/Operator:WY1 S <br />U -C- Telephone:tt VVA.l -_7 -1G0 <br />Program Element: kD1 11KPro am Record: I 1-1,14- <br />Inspection Type:``ii <br />8180 Posted a No Permit Posted LY No <br />Re -Inspection on or After: N) 114 <br />IN = In Compliance N/O = Not Observed WA = 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 correcte_ of immediate),. Non-compliance may warrant closure of the food facility <br />�N wo ren Demonstration of Knowledge ru1 our <br />co_< <br />Supervision our <br />1. Demonstration of knowledge; food safety certificate I <br />24. Person In Charge is present and performs duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />Communicable disease; reporting, restrictions & exclusions <br />25. 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 />26. Approved thawing methods used <br />Preventing Contamination by Hands <br />27. <br />Food protected from contamination during storage <br />5. Hands clean and properly washed; proper glove use <br />28. Washing fruits and vegetables before use <br />6. Handwashing facilities supplied and accessible <br />29. Toxic substances properly identified, stored, and used <br />Time and Temperature Relationship <br />Food Storage/Display/Service <br />7. Proper hot and cold holding temperatures <br />30. Food storage; food storage containers labeled <br />Proper use of time as a public health control <br />31. <br />Customer self-service food protected; individual utensils provided <br />Proper cooling methods <br />32. Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />Equipment / Utensils / Linens - <br />17. Proper reheating procedures for hot holding <br />33. Nonfood contact surfaces clean <br />.: ProtectionFromContamination <br />34. Warewashing facilities maintained; test strips available <br />12. No re -service of returned food <br />35. Equipment/utensils approved; installed; clean; good repair <br />13. Food free from contamination and adulteration <br />36. Equipment, utensils and linens: storage and use <br />14. Footl cornact surrace cleaned and sanitized/warewashing procedures <br />37. Vending machines maintained <br />Food From Approved Source <br />38. Approved and sufficient ventilation and lighting <br />15. Food obtained from approved source <br />39. 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 />41. <br />Plumbing maintained; proper back flow prevention <br />18. Compliance with HACCP plan or variance conditions <br />42. 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. 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 />45. <br />Floors, walls and ceiling are maintained and kept clean <br />Water/ Hot Water --- <br />46. No living or sleeping quarters inside facility <br />21. Hot and cold potable water available. X <br />Compliance and Enforcemen} <br />Liquid Waste Disposal <br />47. <br />Signs posted; last inspection report available <br />22. Sewage/wastewater properly disposed; toilet facility useable <br />8. 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. Impoundment <br />51. Permit Suspension <br />Received By/Title: <br />EH Specialist: <br />Phone: !1 _ <br />Page 1 of 2 <br />EHD 16-23 pst pg) 1/0311 % FOOD PROGRAM OIR <br />