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o4a�tn, t SAN JOAQUIN COUNTY <br /> ? ENVIRONMENTAL HEALTH DEPARTMENT <br /> Nt <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.si(iov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Date: <br /> NamZFacllity: � Wn �} t031oP� City: Zip Code: 01521dds. �W y qG Frn1'Itp �D �tOwn (,e,>•1{--rml VQ11� &iytV l� IN LPro : Ito 2cy ProgramRecord: I2.u5OlpSI tion Type: w- jfx& <br /> 81ee 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 /> Ma or violations p2se a threat to public health and must be corrected immediate! . Non-cont (lance may warrant closure of the food facilit <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> ec <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 111111111111111a so IN 0 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 properly identified,stored,and used <br /> o e05 <br /> Proper hot and mid 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 /> 9. Proper cooling methods 2. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> 0 4. Warewashing facil8les maintained;test strips available <br /> 12. No re-service of returned food 35. Equipmentlutensils approved;installed;dean;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 /> p 8. Approved and sufficient ventilation and lighting <br /> 1 . 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 <br /> Conformance With gppro 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> onsumer Adv�s� 3. Toilet facilities clean,supplied,and maintained <br /> 19.Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing <br /> Highly Susceptible Populations -a <br /> 0. Prohibitetl foods not offered at high risrt facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> Water/Hot Water 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> L'c-uitl =se •:: 7. Signs posted;last inspection report available <br /> . Sewage/wastewater 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 /> 51. Permit Suspension <br /> Received By/Title: 4.rP, 4v. Lt <br /> EH Specialist: <br /> S-/ t -13 Phone: Pagel of 2 <br /> FOOD PROGRAM OIR <br /> EHD 16-23(lst pg) 4/9/12 <br />