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aPa4'•K••C SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> d�rfFaR+". Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgov.oro/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: u so C h dc') Date: <br /> Address: 1 7 K u a n a ti h City: T� Zip Code: 9 S 3 ; c <br /> Owner/Operator: T 'U 5 Telephone: 7 <br /> Program Element: Z Program Record: ZS 9 Inspection Type: .I - <br /> S5180 Posted es ❑ No Permit Posted es ❑ No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=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 /> !Uor violations pose a threat republic health and must be corrected imm��edlatel . Non-cam fiance may warrant closure of the food facilitv <br /> Demonstration of Knowletlge 'J., .��.,. - pefvlsro <br /> Demonstration of knowledge food safely certificate 24. Person In Charge is present and performs duties <br /> - ployee Health and Hygiene Personal Clean <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds -General Food Safety Requirement <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> a 27. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> s <br /> Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 2. Food properly 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 /> a 34. Warewashing facilites maintained;test ships available <br /> 12. No re-service of returned food 5. Equipmentfutensils 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 cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> ad;FFom App 8. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> 6. Compliance with shell stock regulations;tagstdisplay 0. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations r <br /> -`'"Con'fo>rmance WithApprovedPr1. Plumbing maintained;proper back flow prevention <br /> . ' <br /> 8. Compliance with HACCP plan or varian;c conditions 42. Garbage and refuse property disposed <br /> onsumer Advisory', ' 3. Toilet facilities clean,supplied,and maintained <br /> 9.Advisory provided for raw 01 undercook:d food 44. Premises;personal/cleaning items;vermin-proofing <br /> ". Highly Susceptible Populations <br /> 0. Prohibited foods not offered of high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> Water/Hot Water '(. 6. No Irving or sleeping quarters inside facility <br /> 1.Hot and mid potable water available. <br /> +_Liquid Waste Disposal' 7. Signs posted;last inspection report available <br /> . Sewage/waslewater 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 bride faddlty 50. Impoundment <br /> 1. Permit Suspension <br /> Received ByfTitle: �' <br /> oe EH Specialist: Phone: . !/6 y Page 1 of <br /> ✓ FOOD PROGRAM OR <br /> EHD 16-23(lst pg) 45/12 <br />