Laserfiche WebLink
SAN JOAQUIN COUNTY <br />e: .r <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />uY :K <br />=s 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />•c.., ;P • Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sioov.orD/ehd <br />4�IFQ•*gin <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: CARNIL <br />Date: <br />0t -ZD -2 <br />Address: 4 3 15 Er M A 114 5-- <br />City: '3+0 a kt C, #4 Zip Code: .95215 <br />Owner/Operator: <br />Telephone: <br />Program Element: fj I Program Record:No <br />Inspection Type: ROUT I N <br />B180 Posted I_- es a No Permit Posted � Yes ❑ <br />Re -Inspection on or After: <br />IN = In Compliance WO = 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 may warrant closure of the food facility <br />rn en, <br />wA <br />Demonstration of Knowledge <br />cos <br />Supervision <br />our <br />1. Demonstration of knowAdage; 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. Han Is 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 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. <br />Food storage: food storage containers labeled <br />S. Proper use of time as a public health confrol <br />31. <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 />- Equipment/Utensils/Linens ` <br />11. Proper reheating procedures for hot holding <br />33. <br />34. <br />Nonfood contact surfaces clean <br />Warewashing facilities maintained; test strips available <br />_ Protection From Contamination <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 />14. Food contact surface cleaned and sanitized/warewashing procedures <br />37. <br />Vending machines maintained <br />Food From Approved Source <br />36. <br />Approved and sufficient ventilation and lighting <br />7 5. Food obtained from approved source <br />39. <br />Thermometers provided, accurate, and easily visible <br />16. Compliance with shell stock regulations; tags/display <br />4l <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 />t e. 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 />a4. <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 />B <br />Water / Hot Water <br />46. <br />No living or sleeping quarters inside facility <br />21. Hot and cold potable water available. <br />Compliance and Enforcement - <br />Liquid Waste Disposal <br />47. <br />Signs posted; last inspection report available <br />X122. Sewage/wastewater properly disposed; toilet facility useable <br />48. <br />Compliance with plan review requirements <br />Vermin <br />__, <br />9. <br />Facility operating with a valid health permit <br />3. No rodents, insects, birds or animals inside facility <br />0. <br />Impoundment <br />1. <br />Permit Suspension <br />Received Byrritle: <br />H Specialist:C t_ A D _A420 <br />Phonl S6 I- g 3 Page 1 of <br />2 <br />EHD 16-23 (1st pg) 4912 FOOD PROGRAM OIR <br />