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4eau ne..s� 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.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: `cif Q c-e our44-T- Date: 5_lyr.to <br /> ddress: 82S �� t/�` S clty: %R►'j'FY Zip Code:QS p-z <br /> Telephone: <br /> wnerlOperetor: lU <br /> ur 1/Lei2L/+ (v2 7- <br /> /$Z <br /> Program Element: 16 lR Program Record: Ui(a/ e, Inspection Type: i?ourra/ <br /> 8180 Posted Yes ❑ No Permit Posted Kyes -] NO Re-Inspection on or After: <br /> IN=In Compliance NIO=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 /> M or violations ose a threat toublic health and must be corrected immediate) . Non-corn Nance ma warrant closure of the/Dori facility <br /> Y 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> �( Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> )t ". Hands <br /> ng,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Kn and property washed;proper glove use 8. Washing fruits and vegetables before use <br /> �( Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> 7. Proper hot and cold holding temperatures x 0. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 1 provided <br /> rself-service food protected;individual utensils <br /> 9. Proper cooling methods 2. Food properly labeled and honestly presented <br /> x 10. Proper cooking time and temperatures <br /> 1. Proper reheating procedures for hot holding 3. Nonfood contact surfaces dean <br /> . Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentlutensils approved;installed;clean;gootl repair <br /> X 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> tiL 14. 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 /> 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping Goths <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 properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing <br /> �( 0. Prohibited foods not offered at high ride facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hol 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,heads,birds or animals inside facilijyI Impoundment <br /> 1. Permit Suspension <br /> aceived By/Title: <br /> H specialist: Phone: - Page 1 of� <br /> EHD 166-23(1st qg) 1211 9 FOOD PROGRAM OIR <br />