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auln. SAN JOAQUIN COUNTY <br /> ?� ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> .. 6 Telephone: (209)468-3420 Fax: (209)464-0138 Web:www sigov.org/ehd <br /> 4cl kE'k� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 7 U h _ K, w1 b u 36 H o Date: 0 ..26 - d <br /> non qty; 1' ` Zip Code: 9S 3 7' 7 <br /> ddress: 3 �() 0J U U rn r r� <br /> wner/Operator: J Telephone: $. _ _640 <br /> L <br /> rogram Element: 1 <br /> O 5 Program Record: 12 o I Inspection Type: F,,L411 NC <br /> 8780 Posted Yea ❑ No Permit Posted es -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 to Dubfic health and must be corrected immedlatel . Non-corn llance ma warrant closure of food facility <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> X Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> �("H,,Pds <br /> tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> ,Yd 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 /> Proper hot and mid holding temperatures 0. Food storage;food storage containers labeled <br /> ,Y Proper use of time as a public health control 1 Custom r self-service food protected;individual utensils <br /> ovideProper cooling methods 2. Food property labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 1. 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. Equipment/utensils approved;installed;dean;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 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 /> .(v 16. Compliance with shell stock regulations;tags/display Proper use and storage of wiping cloths <br /> X 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse property disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food Premises;personallcleaning Items;vermin-proofing <br /> X 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 /> 1.Hot and mid 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 0. Impoundment <br /> 1. Permit Suspension <br /> F <br /> ived BylTitle:pecialist: Phone: /L �'•� / / Page 1 of <br /> EHD 16-23 (1st pg) 12/15109 7 G FOOD PROGRAM OR <br />