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o,P415!lN•.c SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sioov.org/ehd <br /> 'PtiitC.at' <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 01, r .� A+ Li roc r Date: <br /> Address: Qe T` ill city: <br /> 5�cj<flwl Zip Code: a-1 1 <br /> Owner/Operator: Oh ftp azt� <br /> L Telephone: 946_.V.16 <br /> Program Element: ip–Z,725 PMgtam Record: V K 4E) Inspection Inspection Type: J r%_L_ <br /> SM80 Posted 0Yes ❑ No Permit Posted Yes ❑ No Re-Inspection on or After: <br /> IN=In Compliance N/O=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 pose a threat to public health and must be corrected immedfatel . Non-compliance may warrant closure of the food facili <br /> tv <br /> e o stratio o no dg Supervisidn <br /> Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> news.: n <br /> p Dye. I a 'nal Clean t <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds - GeneralFood Safety Roquiiements <br /> Proper eating,lasing,drinking,or tobacco use 6. 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 facilites supplied and accessible 9. Toxic substances properly 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 property labeled and honesty presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding ;Themometem <br /> food contact surfaces dean <br /> rewashing facilities maintained;lest strips available <br /> 12. No re-service of returned food ipmenVutensils approved;installed;dean;good repair <br /> 13. Food free from contamination and adulteration ipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitizediwarewashing procedures ding machines maintained <br /> 0 roved and sufficient ventilator and lighting <br /> 15. Food obtained from approved source rmometers provided,accurate,and easily visible <br /> 6. Compliance with shell stock regulations;tags/display per use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulationspproved'Pieoce <br /> '—ures mbing maintained;proper back flow preventon <br /> . Compliancewith HACCP plan orvarian_e conditions rbage and refuse properly disposed <br /> erAdvisoryilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or undercook ad food . Premises;personaVdeaning items;vermin-proofing <br /> ible Populations',- <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> ater/Hat Water 46. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available <br /> uid Waste_Disposal 47. Signs postal;last inspection report available <br /> . Sewagehvastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> ;,Ver 9. Facility operating with a valid heath permit <br /> 3. No rodents,insects,birds or animals inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: v t <br /> EH Specialist: / - Phone: n 53—79 <br /> I'7 Pagel of <br /> EHD16-23(lstpg) 4!9/12 V1M �l FOOD PROGRAM OIR <br />