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op,A4tN. SAN JOAQUIN COUNTY <br /> a' a< ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.s'qov.org/ <br /> 4Rda`s <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> EofFacillty: -Tc. b"I, h S C ki C) Date: , <br /> JGU^ Zip Code: <br /> Tu S Telephone: na-t: Program Record: 10 Inspection Type: ;41, R1 <br /> Yes ❑ o Permit Posted Yes ❑No Re-Inspection on or After: <br /> IN=In Compliance N/O=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 Pose a threat to Public health and must be corrected Immediately. Non-compliance may warrant closure of the food facility <br /> 4 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 /> ,r No discharge from eyes,nose,or mouth;no open wounds a _- <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protedetl from contamination during storage <br /> Hands clean and properly 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 /> e odd Storage/Display/Se <br /> 7. Proper hot and cold holding temperatures 0. Food storage;food storage container labeled <br /> X 8. Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> 9. Proper cooling methods 2. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> k Ill. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> . Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentlutensils approved;Installed;clean;good repair <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitizedAvarewashing 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 refuse property disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> X 19. Advisory provided for raw or undercooked food Premises;personal/cleaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> . No Irving 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 /> X 3. No rodents,insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: Phone: Page 7 of <br /> EHD 16-23(1st pg) 12/1 F000 PROGRAM OR <br />