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oq;A!t!M, SAN JOAQUIN COUNTY <br /> z' ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> 4`idea+;P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sioov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> �� �_ Date: D <br /> [ame of Facility: <br /> 142213 <br /> ss: W-10- _ ty: �. Z Zip CodekrlOpera r. `� fTelephone: 313am Element: Program Record: Inspection Type: <br /> 0 Posted Yes D No Permit Posted ❑Yes U 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 /> Major violations pose a threat to public health and must be corrected immediate)'. Non-compliance may warrant closure of the food facility <br /> 0 o g o co r <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> e <br /> Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds eq <br /> Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used <br /> 27. 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 /> IDrs a e <br /> Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled <br /> i. 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 /> it. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> - 34. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentlutensils approved;installed;dean;good repair <br /> 13. 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 /> - <br /> S. 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 Goths <br /> 17. compliance with Gulf oyster regulations <br /> c .With`Appro`ve'd-f'roce" 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan ar variance cenditiens 2. Garbage and refuse properly disposed <br /> ons umer Advisory supplied,and maintained <br /> 19.Advisory provided for raw or undermokcd food . Premises;personaVcleaning items;vermin-proofing <br /> `ghly Susceptible Populations <br /> 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean <br /> ster/Hot Water No living or sleeping quarters inside facility <br /> 1.Hot and cold potable wateravallable- <br /> LftjuidWasteD'sposal d- 7. Signs posted;last inspection report available <br /> . Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> 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 By/Title, <br /> EH Specialist: ✓ � Phone: _ Page 1 of <br /> r <br /> FOOD PROGRAM OIR <br /> EHD 16-23(1st pg) 4/9112 <br />