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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 /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: jwoaloou Date: <br /> ddress: O w pN City: Zip Code:r1zCys 3 Q <br /> wner/Operator. L/,5 D Telephone:g7/_e,lie't <br /> Program Element: ((, L Program Record: Z Inspection Type2rp/ -2az�7T�r-! <br /> 8180 Posted Alyea _i No Permit Posted R Yes No Re-Inspection on or After: <br /> ","�In, See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> se a threat to public health and must be corrected Immediately. Non-compliance may warrant closure of the food facility <br /> 1. Demonstration of knowledge;footl safety certifwounds <br /> 4. Person In Charge is present and performs dales <br /> Communicable disease;reporting,restrictions 5. Personal cleanliness and hair restraints <br /> X No discharge from eyes,nose,or mouth;no oProper eating,tasting,drinking,or tobacco us6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> K Hands clean and property washed;proper glove use B. Washing fruits and vegetables before use <br /> )[ Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> A Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled <br /> )< Proper use of time as a public health control 1. Customer self-service food protected;individual utensils <br /> provided <br /> �[ Proper cooling methods 2. Food properly labeled and honestly presented <br /> /C 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces dean <br /> 34. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentlutensils approved;installed;dean;good repair <br /> X 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 /> k 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible , <br /> 16. Compliance with shell stock regu:ations;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 J( <br /> Jt 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/cleaning items;vermin-proofing <br /> 0. Prohibked locos not offered at high risk facilities 5. Floors,walls antl ceiling are maintained and kept clean <br /> . 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 /> 6M3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: <br /> - -- Phone: `(453 (y'� Page 1 of <br /> H Specialist: 2 <br /> / ) FOOD PROGRAM OR <br /> EHO 1623 list pg) 17/151 9 <br />