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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.sigov.org/ehd <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: ETQ S sll I E 1 T <br />( <br />Date: -Z -2-2- <br />22ddress: <br />Address: -3 W I Ls4N \N-AY <br />City: * <br />Zip Code: 520 <br />Owner/Operator: JAWNAWbE _JkA-A <br />�-T <br />V <br />Telephone: <br />Program Element: (� 2 Program Record: <br />Inspection Type: <br />B180 Posted es n Permit Posted ❑Yes <br />n i, <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 />ons pose a threat to public health and must be corrected immediately_ Non compliance may. warrant closure of the food facdety <br />Ma'7entonstration <br />+N nm WDemonstration of Knowledge <br />^.+--� nor <br />cup <br />Supervision <br />of knowledgeroad safety certificate <br />24. <br />Person In Charge is present and performs duties <br />-Employee Health and Hygiene <br />Personal Cleanliness <br />_ Cc municable disease. reporting. restrictions & exclusions <br />C <br />25 <br />Personal cleanliness and hail restraints <br />J# <br />3. No discharge from eyes, nose, or mouth; no open wounds <br />General Food Safety Requirements <br />Propereating, tasting, drinking, ortobacco use <br />26. <br />Approved thawing methods used <br />Preventing Contamination by Hands <br />"' 7. <br />Food protected from contamination during storage <br />5. Hands clean and property washed; proper glove use <br />2 8. <br />Washing fruits and vegetables before use <br />Handwashing faciliges supplied and accessible <br />�1111 <br />Proper hot and cold holding temperatures <br />$ <br />KI- <br />(i <br />9. <br />30. <br />Toxic substances properly identified, stored. and used <br />- _ <br />Fbod Storage/DisplaylServi ' <br />Food storage: food storage containers labeled <br />Proper use of time as a public health wntrol <br />1. <br />Customer self-service food protected; individual utensils provided <br />Proper cooling methods <br />32. <br />Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />11. Proper reheating procedures for hot holding <br />.. Protection From Contamination <br />12. No re service of returned food <br />j j <br />33. <br />;f 4. <br />5. <br />Equipmenfh <br />Nonfood contact surfaces clean <br />Warewashing facilities maintained; test strips available <br />Equipment/utensils approved; installed; dean; good repair <br />.. 13. Food free from contamination and adulteration <br />6. <br />Equipment, utensils and linens: storage and use <br />''f 4 rood contact suture deaned and an .., - nng p acedures <br />37. <br />Vending machines maintained <br />Food Fro prove - - <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; lags/display <br />40. <br />41 <br />Proper use and storage of wiping cloths <br />Physical Facilities <br />Plumbing maintained, proper back flow prevention <br />17. Compliance with Gulf oyster regulations <br />Conformance With Approved Pfoced1 <br />18. Compliance with HACCP plan or variance conditions <br />_ <br />2. <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 />- <br />Permanent Food Facilities E <br />20. Prohlbned foods ncl ngered 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 />j21. Hot and cold potable wales avaiaNe <br />I <br />Compliance and Enforcement ° <br />Liquid Waste Disposal <br />7. <br />Signs posted; last inspection report available <br />I,, <br />122. Sewage/wastewater properly disposedtoilet facility useable <br />48. <br />Compliance with plan review requirements <br />Vermin <br />49. <br />Facility operating with a valid health permit <br />N 23 No rodentsinsect., birds or animals inside facility <br />50. <br />Impoundment <br />51. <br />Permit Suspension <br />Received By/Title: <br />EH Specialist: t All LA 0- 0 <br />Phone:.2O 9 rj Page 1 of 31 <br />EHD 16-23 Fst pg) 4/9112 FOOD PROGRAM OR <br />