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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 /> t/FOR <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 'Wbe gno �1 ffQ.x Date: ,/')_ /(D <br /> ddress: 175'41,W( K4tl*A/ 4u,-,y city' T21tey zip Code: q 53 : C <br /> wner/Operator: 7-amy <br /> Telephone:$r/_ V57 o <br /> Program Element: Q Program Record: I ? Inspection Type: AV u7-l4JF <br /> B180 Posted Yes ❑ No Permit Posted es LINO Re-Inspection on or After: <br /> IN=In Compliance NIO=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 ose a threat to public health and must be corrected/mmediatel . Non-cont (lance mav warrant closure of the food fecilitv <br /> �( 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 /> -AlW. No discharge from eyes,nose,or mouth;no open wounds <br /> y Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected 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 /> Proper hot and cold holding temperatures0. Food storage;food storage containers labeled <br /> )t Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 2. Food property labeled and honestly presented <br /> 10. Propercooking time andtemperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces dean <br /> . Warewashing facilities maintained;test strips available <br /> VL 12. No re-service of returned food 5. Equipment/utensils approved;installed;dean;good repair <br /> 3. Food tree 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 /> 7< 5. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> I(16. Compliance with shell stock regulations;tags/display Proper use and storage of wiping Goths <br /> X 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> j( 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 1.19. Advisory provided for raw or undercooked food . Premises;persona cleaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facili ies 5. Floors,walls and ceiling are maintained and kept clean <br /> 8. No living or sleeping quarters inside facility <br /> K, 1.Hot and mid potable water available. <br /> 7. Signs posted;last of <br /> 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 /> �C 3. No rodents,Insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> eceived By/Title: <br /> e:Phon <br /> H Specialist; <br /> ( Page 1 of <br /> FOOD PROGRAM OR <br /> EH01rr23(1s1 pg) 12115 <br />