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Q�euln•. SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.org/ehd <br /> cJ• uw <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: AOQ4�1 /RJ *lz Date: Q-�/p <br /> ddress: �S�{Z W 1 ( >~rf 5>" City: od/ ' Zip Code: l 5 ;7G <br /> ner/Operator. �r 1.f4�51yN Telephone: (9j8-87-7? <br /> Program Element: 2 Program Record: rJ Inspection Type: O <br /> B180 Posted Yes ❑ No Permit Posted)Yes ❑ No Re-Inspection on or After: <br /> IN=In Compliance NIO=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 /> Ma"or violations sea threat to public health and must be corrected immedJatel . Non-compliance may warrant closure of the food facility <br /> 1. Demonstration of knowledge;food safety certificate )C 4. Person In Charge is present and performs duties <br /> . Communicable disease;reporting,restrictions 8 exclusions 5. Personal clea=mstraints <br /> R1W No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,tlrinking,or tobacco use 8. Approvetl thawing methods used <br /> 7. Food protected from contamination during storage <br /> �( Hands Uean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> x Handwashing facilities supplied and accessible 9. Toxic substances propeny identified,stored,and used <br /> Proper hot and coltl holding temperatures /` 0. Food storage;food storage containers labeled <br /> y Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> )< Proper cooling methods 2. Food property labeled and honestly presented <br /> ,pe10. Proper cooking time and temperatures <br /> X 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> . Warewashing facilities maintained;test strips available <br /> Y 12. No re-service of returned food 5. Equipmentlutensils approved;installed;dean;good repair X <br /> )< 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> } 14. Food contact surface cleaned and sanitizedtwarewashing 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 /> X 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths Y <br /> K 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> J( 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 31 19. Advisory provided for raw or undercooked food . Premises;personal/deaning items;vermin-proofing <br /> {- 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept dean <br /> 6. No living or sleeping quarters inside facility <br /> J( 1.Hot and cold potable water available. <br /> 7. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet 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 50. Impoundment <br /> 1. Permit Suspension <br /> eceived By/Title: A <br /> ��• I �r�t J t <br /> rEH Specialist tui Phone: / fl.?(Y� Page 1 of L <br /> EHD 16-23(1st pg) 12/15/09 "'Z/ rKJ FOOD PROGRAM OR <br />