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ora ' cos `' SAN JOAOUIN COUNTY" <br /> b ?� ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> P. Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siaoy.orD/ehd <br /> 9C/PORN` <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> [Name of Facility: ; �. r o Date: - / Z <br /> C Cdress: )'S i l ih city: U Zip Code: j�` <br /> ner/Operator: Telephone: O ✓G-.2Wgram Element: Program Record: 3-fo Inspection Type:180 Posted XTet J No Permit Posted Ayes No Re-Inspection on or After: <br /> IN=In*Oommuni�ble <br /> O=Not Observed NIA=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> reverse side for code sections and general requirements that correspond to each violation listed below. <br /> or vthreat to public health and must be corrected immedlatel . Non-com hence may warrant closure o/the/odd/sell/ <br /> our cos a+J <br /> knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> sease;reporting,restrictions 8 exclusions Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,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 /> AX . Hands dean and property washed;proper glove use 8. Washing fruits and vegetables before use <br /> Hlandwashing facilities supplied and acoassible Toxic substances properly identified,stored,and used <br /> Proper hot and cold holding temperatures )f 0. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 1. customer self-service food protected;individual utensils provided <br /> Proper cooling methods Food property labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding Nonfood contact surfaces dean <br /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipment/utensils approved;installed;clean;good repair <br /> X 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> . 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 Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper beck flow prevention <br /> 18. Compliance with HACCP plan or variance conditions . Garbage and refuse properly disposed <br /> . Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food Premises;personaydeaning items;vermin-proofing <br /> tions/'-�� <br /> 0. Prohibited foods not offered at high risk facilities . 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 /> ` a Disposat"_ 7. Signs posted;last inspection report available <br /> Sewage/wastewater property disposed toilet facility useable Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals ureide facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received By/ritle: <br /> V <br /> EH Specialist:• Phone: fi.�/ 6 Pagel of <br /> EHD 16,23 list pg) 121150 0 FOOD P1106MM OIR <br />