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v <br /> ,aPaF-0 SAN JOAQUIN COUNTY <br /> .�` ENVIRONMENTAL HEALTH DEPARTMENT <br /> :< <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> d l sdw�;a Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: <br /> Date: / <br /> ddress: City: Zip Code: <br /> wnerloperetor: At <br /> T ephor L/Z - 0�DD <br /> Program Element: - rogra ecord: lj inspection Type: f� <br /> 8180 Posted es ❑ No Permit Posted as 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 /> Ma or violations ose a threat to ublic health and must be corrected lmmedlatel . Non-comioliance 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 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds -ae4 <br /> Proper eating,tasting,drinking,or tobacco use 8. Approved thawing methods used <br /> 7. Food protected from contamination during storage <br /> Hands dean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 9. Toxic substances properly identifiedstored,and used <br /> Forage/D is play/Service._ <br /> Proper hot and cold holding temperatures 0. Footl storage;food storage containers labeled <br /> 8. 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 honesty presented <br /> 10. Proper cooking time and temperatures <br /> X 11. Proper reheating procedures for hot holding 3. Nonfood centact surfaces clean <br /> . Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentlutensils approved;installed;dean;good repair <br /> 3. 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 /> 8. 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 0. Proper use and storage of wiping Goths <br /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper bade 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;personal/cleaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept dean <br /> tort Hot Wate 6. No living or sleeping quarters Inside facility <br /> 1.Hot and cold potable water available. <br /> aste Disposal 7. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable Compliance with plan review requirements <br /> Ver f' 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 BylTitle: <br /> tPa e 1 of <br /> EH Specialist: Phone: 46 9 �3 9 <br /> i <br /> EHD 1823 (lst pg) 12/15109FFOOO PROGRAM OR <br />