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oPgq'N..c `/ <br /> SAN JOAQUIN COUNTY <br /> < ENVIRONMENTAL HEALTH DEPARTMENT <br /> s 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:wWw siaov ora/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> ante of Facility: � E <br /> ddress: / C F Date: 8_ 2:r_/v <br /> City: �iGLR�Iniip <br /> _ Zip Code: �,�/nertOperator. f� �MM 0 Telephone: D _Program Element: (, Program Record:B180 Posted Yes -1 No G G Inspecdon Type:Permit Posted Yes 0 No ection on or After: <br /> IN=In Compliance NIO=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 Dose a threat to Public health and must be corrected immediatel . Non-compliance may warrant closure of the food facility <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions&exclusions P5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use 8. 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 9. Toxic substances property identified,stored,and used <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 properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 0 <br /> 012. <br /> 1. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> El . Warewashing facilities maintained;test strips available <br /> No re-service of returned food 5. Equipmentlutensils 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 deaned and sanitizedtwarewashing 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 /> 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food Premises;personaydeaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept dean <br /> 6. No Irving or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> 7. Signs posted;last inspection report available <br /> 2. Sewageiwastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> rodents,insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> eceived Byrntle: <br /> H specialist: Phone: 6 - Page 1 of <br /> EHD 1623(1st pg) 12115/99 FOOD PROGRAM OIR <br />