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oH�!!!r!• SAN JOAQUIN COUNT-� <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> a�tlPa+ ;r Telephone:(209)468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: _ Date:_ fj <br /> ddress: �� /i _C Zip Code: <br /> wner/Operator: Telephone: <br /> r <br /> Program Element: S Program Record: Inspection Type: <br /> 8180 Posted C. No Permit POstedz;_ 2 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 /> Major violations posis a threat to publk health and must be corrected immediately. Non-compliance ma warrant closhae of the food facility <br /> sups'i <br /> pCommunica <br /> tration of knowledge;food safety centra ate 4. Person I n Charge is present and performs duties <br /> ble disease;reporting,restrictions 8 exclusions 5. Personal cleanliness and heir restraints <br /> No discharge from eyes,now,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> FHandsn and properly washed;proper glove use8. Washing fruits and vegetables before use <br /> ng facilities supplied antl accessible 9. Toxic substances properly identified,stored,and used <br /> and cold holding temperatures Food storage;food storage containers labeled <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 3. Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentlutensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained <br /> 38. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source _ 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations Physical Facilities <br /> Miami MELprived Procedures 1. Plumbing maintained;proper back flow prevention <br /> IlHo <br /> ce with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 'Advisory 3. Toilet facilities clean,supplied,and maintained <br /> provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Vons P,.. <br /> d foods not offered at high risk facilities 4S. Floors. wallsand ceiling are maintained and keptclean <br /> 6. No living or sleeping quarters inside facility <br /> old potable water avadeble. Ca„'posal 7. Signs postetl:last inspection report eveilaDle <br /> westewaterproperly tlisposed;toilet facility useable 8. Compliance with plan review requirements <br /> 'min 49. Facility operating with a valid health permit <br /> ts,insects,birds or anima is inside facility 50. Impoundment <br /> St. Permit Suspension <br /> Received By/Title: _f <br /> H Specialist: _- -�, Phone: . .�, Page 1 of <br /> EHD 1623 (1st pg) 4/9112 FOOD PROGRAM OR <br />