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A'•n. SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> d... T Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> 4Cl FC Hi+ <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 6f 0 OL I n k 0 T rn L Date: _ I - <br /> Address: Q I Ih <� City: �r�c Zip Code: 953 <br /> Owner/Operator. W I 1 V Telephone: 3 6_2 2- <br /> Program <br /> Program Element: Program Record: ( Inspection Type: 4;n <br /> Sal SO Posted X Yes ❑ 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 /> Major violations Pose a threat to ublic health and must be corrected immediately. Non-corn liance may warrant closure of the food facility <br /> N io <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal Geanliness and hair restraints <br /> 4I 1W. No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 27. Food protected from contamination during storage <br /> x Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> A Handwashing facilities supplied and accessible 9. Tonic substances properly identified,storetl,and used <br /> k Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> 8. Proper use of time as a public health control 1. Customer self-service food protected individual utensils provided <br /> Proper cooling methods 2. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> Y 12. No re-service of returned food 5. Equipment/utensils approved;installed;clean;good repair <br /> k 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> y 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> 38. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> k 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 /> Ir 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> .� 19. Advisory provided for raw or undercooked food 4. 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 clean t <br /> 6. No living or sleeping quarters inside facility <br /> .� 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,in ts,birtls or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: / (� <br /> EH Specialist: Phone: 1� /E �, Pagel of <br /> EHD 1623 (1st pg) 1215/09 a FOOD PROGRAM OR <br />