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oP441•y.. SAN JOAQUIN COUNTY <br />_ ? ENVIRONMENTAL HEALTH DEPARTMENT <br />Q: A <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd <br />4�l'FO PN <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: -t-A co -s c -L 3 <br />Date: <br />Address: Z�vtt7 �� 44,.9R D //V444/,q V City: <br />� Zip Code: P572-05 <br />Owner/Operator: LP <br />DFZ 9 <br />.r 4A,5 <br />Telephone: <br />Program Element: 16 e5 Program Record: p15 5k 14 0130 <br />Inspection Type: e <br />SB180 Posted a No Permit Posted Yes No <br />Re -Inspection on or After: <br />IN = In Compliance N/0 = 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 loose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility <br />fru wo s,a <br />Demonstration of Knowledge rw OUT cos <br />Supervision oirr <br />I. Demonstration of knowledge. food safety certificate <br />24. <br />Person In Charge is present and performs duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />Communicable disease; reporting, restrictions & exclusions <br />25. <br />Personal cleanliness and hair restraints <br />3. 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. <br />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. <br />Washing fruits and vegetables before use <br />Handwashing facilities supplied and accessible <br />29. <br />Toxic substances property identified, stored, and used <br />Time and Temperature Relationship <br />Food Storage/Display/Service <br />7. Proper hot and cold holding temperatures <br />30. <br />Food storage; food storage containers labeled <br />Proper use of time as a public health control <br />Proper cooling methods <br />10. Proper cooking time and temperatures <br />31. <br />Customer self-service food protected; individual utensils provided <br />32. <br />Food properly labeled and honestly presented <br />Equipment/Utensils/Linens <br />11. Proper reheating procedures for hot holding <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; clean; good repair <br />13. Food free from contamination and adulteration <br />36. <br />Equipment, utensils and linens: storage and use <br />114. Food contact surface cleaned and sanitizediwarewashing 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 />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 acftities_ <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. <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 />45 <br />Floors, walls and ceiling are maintained and kept clean <br />Water / Hot Water <br />46. <br />No living or sleeping quarters inside facility <br />21. Hol and cold potable waler available. <br />Compliance and Enforcement <br />- Liquid Waste Disposal <br />47. <br />Signs posted; last inspection report available <br />22. Sewagehwastewater properly disposed: toilet facility useable <br />48. <br />Compliance with plan review requirements <br />vermin <br />9. <br />Facility operating with a valid health permit <br />123. No rodents. insects, birds or animals inside facility <br />50. <br />Impoundment <br />51. <br />Permit Suspension <br />Received By[Title: <br />EH Specialist: C LAO b /A- .tom/ 4/00_ o <br />Phone: Zfl9 Page 1 of <br />ETD 16-23 (1st pg) 1/03/17 FOOD PROGRAM OIR <br />