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i 0 <br /> aPaN'" SAN JOAQUIN COUNTY <br /> �:eco•£oc <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sogov.org/ehd <br /> 4ri6H�' <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Nameof Facility: _44IMeS Z=A&S5 I�W Date: <br /> Address: SS A&55 Q30 City: RW" Zip Code: 9T3;)<. <br /> Owner/Operator: L Ua AW Telephone: <br /> Program Element: 14d Z Program R old: Za; Inspection Type: <br /> 6180 Posted es 11 No Permit Posted Yes ❑No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed NIA=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 /> Ma or violations ose a threat to ublic health and must be corrected Immediatel . Non-com Bance ma warrant closure or the food facilf <br /> aq o nowletlge �. _ `'3u <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> Ith and Hy Pergonal Cieanla <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds - ,oral f7od <br /> >< Proper eating,tasting,drinking,or tobacco use 6. Approved thawing me <br /> 7. Food protected from during storage <br /> X Hands clean and properly washed;proper glove use 8. Washing fruits and vere use <br /> Handwashing facilities supplied and accessible 9Toxic substances pro ,stored,and used <br /> la_i <br /> Proper hot and veld holding temperatures 0. Food storage;to <br /> storage containers labeled <br /> J( Proper use of time as a public health control 1. Customer self-service food protected:individual utensils <br /> rovided <br /> Jf Proper cooling methods 32. Food property labeled and honestly presented <br /> 10. Proper cooking time and temperatures 'ilUcansils ulna <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> X 12. No re-service of returned food 35. Equipment/utensils approved;installed;dean;good repair 1< <br /> X' 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 37. 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 /> 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 2. Garbage and recuse property disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food . Premises;personaVdeaning items;vermin-proofing <br /> F <br /> X 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> ter/' ot, 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water avalable. <br /> Llquld Waste Dlapose 7. Signs posted;last inspection report available <br /> 2. Sewage/wastewater nrcperl,ds osad.toilet facility useable 8. Compliance with plan review requirements <br /> I" Vamain 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: Phone: e _ q(y 7 Page 1 of? <br /> EHD 16-23(ist pi 12115109 ✓ FOOD PROGRAM OUR <br />