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oR4 'r• SAN JOAQUIN COUNTY <br /> Q ENVIRONMENTAL HEALTH DEPARTMENT <br /> e: :< <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .• P Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.s'gov.org/ehd <br /> 4ciA6'�Y <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: son schcr, I <br /> Date: 9--7(-/7 <br /> ddress: �� � �• a u 9 h Ave city: 7-facy 7-lacy <br /> Zip Code: 17,F 76 <br /> Owner/operator: ) USD Telephone:,g3 G- 3 Y/ <br /> Program Element: 163-.7- Program Record: Inspection Type: <br /> 8180 Posted VVes ❑ No Permit Posted WYeS ❑ 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 /> Major violations pose a threat to gublic health and must be corrected immediatel . Non-compliance mair warrant closure of the food facility <br /> o ration of Knowledge v' _ <br /> Demonstration of knowledge;food safety certificate~ 4. Person In Charge is present and performs duties <br /> o ee Healt. nd Hygiene <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands clean and property washed;proper glove use 8. Washing fruits and vegetables before use <br /> Vi Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> , s <br /> V1 I <br /> 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 provided <br /> Proper cooling methods 2. Food property labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> 0 0 Warewashing facilites 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 /> M16. orf;,rom.Appro a ,Source 8. Approved and sufficient ventilation and lighting <br /> 5. Food obtained from approved socrca 9. Thermometers provided,accurate,and easily visible <br /> Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> 7. compliance with Gulf oyster regulations rt <br /> -onforinance With ed Procedure 1. Plumbing maintained;proper back flow prevention <br /> ;9. <br /> mpliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> Cons umer Advisory 3. Toilet facilities clean,supplied,and maintained <br /> visory provided for raw or.m icrcookad food 4. Premises;pemonaVcleaning items;vermin-proofing <br /> Highly Susceptible Populations It <br /> 0. Prohibited foods not offered at high nsk facilities 5. Floors,walls and ceiling are maintained and kept dean <br /> } Water I Hat Water 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water avallalme. o "e <br /> Liquid Waste Disposal 7. Signs posted;last inspection report available <br /> . Sewagetwastewater properly disposed.toilet facility useable 8. Compliance with plan review requirements <br /> Vermin - ., 9. Facility operating with a valid health permit <br /> 3. No rodents,Insects,birds or animals inside facility 50. Impoundment <br /> 1. Permit suspension <br /> Received BylTitle: <br /> EH Specialist: _ _ Phone: / /6 y Page 1 of <br /> EHD16-23 (lstpg) 4/9112 10 G FOOD PROGRAM OR <br />