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4R""'"'•� SAN JOAQUIN COUNT-e <br /> a < <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sioov.ora/ehd <br /> Uii1;Yt <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> ame of Facility: fez •� Date: S_ _ <br /> dress: b C u t city: �4��� zip code: 950'7 <br /> ner/Operator: J _ �S �i Telephone: q04_ x0-77 <br /> Program Element: �—(( Z�j Program Record: Inspection Type: <br /> 8180 Posted %Yes No Permit Posted;Yes No Re-Inspection on or After: <br /> IN=In Compliance WO=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 /> of violations a threat to public health and must be corrected/mmed/atel . Non-compliance may warrent closure of the food facility <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge Is present and performs duties <br /> . Communicable disease;reporting,restrictions 8 exclusions Personal cleanliness and heir restraints <br /> No discharge from eyes,now,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands dean and property washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible Toxic substances property identified,stored,and used <br /> Proper hot and cold holding temperatures Food storage;food storage containers labeled <br /> 11.10. Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> 14- Proper cooling methods Food properly labeled and honestly presented <br /> 1 o. Proper cooking time and temperatures <br /> 0012. <br /> 1. Proper reheating procedures for hot holding . Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> No re-service of returned food 5. EquipmenVutensils approved;installed;clean;good repair we <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 4. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> 8. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> 8. Compliance with shell stock regulations;tagstdisplay 0. Proper use and storage of wiping cloths ve <br /> Mass <br /> Wil 7. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> S. Compliance with HACCP plan or variance conditloris Garbage and refuse property disposed <br /> . Toilet facilities clean,supplied,and maintained <br /> 8. Advisory provided for raw or undercooked food Premises;personal/cleaning items;vermin-proofing <br /> . Prohibited foods not offered at high risk facllitlBs Floors,walls and ceiling are maintained and kept dean <br /> . No living or sleeping quarters Inside facility <br /> 1.Hot and cold potable water available. <br /> 7. Signs posted;last Inspection report available <br /> . Sewagelwastewater properly disposed;toget facility useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received Byfritle: U <br /> EH Specialist: me� /. Phone: 5 _ � ', Page 1 Of <br /> EHD 16-23 list pg) 12/16109 G/�-L FOOD PROGRAM OIR <br />