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q,grN SAN JOAQUIN COUNT <br /> ac�row <br /> z� ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax.(209) 464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: �' ce b soh oto I Date: <br /> Address: 1'76D VJ hAVAPIAu h City: r tq zip Code: 95376 <br /> Owner/Operator: -ru 5D Telephone: 8 3 0- 331,9 <br /> Program Element: Program Record: 0 lb a 7 1 Inspection Type:a n j T2�o, M <br /> B180 Posted Yes -- No Permit Poste 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 /> Me or violations at bleat to public hWM and must be contacted lmmed warrant closure of the food facilit <br /> 1. Demonstration of knowledge;food safety cerUlicate 4. Person In Charge is present and performs duties <br /> VIII <br /> Communicable disease;reporting,restrictions&exclusions Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,testing,ddnking,or tobacco use 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 . Toxic substances properly Identified,stored,and used <br /> ✓ Proper hot and cold holding temperatures . Food storage;(Doti storage containers labeled <br /> Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 2. Food properly labeled and honestly presented <br /> 0. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> . Warewashing facilities maintained;lest strips available <br /> 12. No re-service of returned food 5. Equipment/utensils 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 cleared and samomidiwarewashing 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 /> Ivr[I6. Compliance with shell stock regulations;tags/display Proper use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulations <br /> roved Procedures 1. Plumbing maintained;proper back flow prevention <br /> . 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;personal/cleaning items;vermin-proofing <br /> . Prohibited foods not offered at high risk facilities Floors,wails and 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 property disposei toilet facility useable 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 /> Received Byrritle / <br /> EH Speeialiat: yyj�� J / Phone: �✓3-7I -7 Page 1 of Z <br /> EHD 16-23 list pg) 419/12 u J FOOD PROGRAM OIR <br />