Laserfiche WebLink
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.sjaov.org/ehd <br /> crFom� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: s S S Date: /_Ma 4 <br /> Address:? 7q <br /> 7 /7 y L; es v//0 <br /> City: � Zip Code:!?�-33(, <br /> caner/OpeeratorTelephone: Oa3 <br /> Program Element: ProgramRecord: 3S 7f Inspection Type: <br /> B160 Posted Yes No Permit Postetl Yes - No Re-Inspection on or After: <br /> IN=In Compliance WO=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 /> INa M violations se a threat to ublle health and must be corrected/mmedletel . Non-com lance me warrant closure of the food tacit <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs Ordiea <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,now,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 /> FHandsn and property washed;proper glove use 8. Washing fruits and vegetables before use <br /> ng facilities supplied and accessible 9. Toxic substances properly identified,stored,and used <br /> and cold holding temperatures 0. Food storage;food storage containers labeletl <br /> of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> ling methods Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 35. 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 cleaned and sanitized/warewashing procedures 7. Vending machines maintained <br /> . Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations '" cal Facilities <br /> 1. Plumbing maintained;proper back flow prevention <br /> 16. Compliance with Hi plan or variance conditions Gamboge and refuse properly disposed <br /> . Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or undercooked food . Premises;personaVcieaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high Oak f ldlitl6s 4S Floors,walls and ceiling are maintained and kept c'ean <br /> 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. iC <br /> 7. Signs posted:last inspection report available <br /> . Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> 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 ByITltle: <br /> H Specialist: I Phoned O _ Page 1 of Z <br /> EHD 16-23 (1st pg) 17/1 FOOD PROGRAM OIR <br />