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SAN JOAQUIN COUNTA- <br /> r. ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> `a�iFba;.a Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siaov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: <br /> Date: <br /> tldress: 1,27 r - City: m I_ ., Zip Code: <br /> ner/Operator: l.C- YGr� Telephone: 3 <br /> Program Element: rogram Record: 2 Inspection Type: <br /> Nampa <br /> X_Yes No Permit Posted <Yes No Re-Inspection on or After: <br /> IN=In Compliance WO=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 se a threat to public health and must be corrected Immed/atel . Non-compliance ma warrant closure of the food hcil <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and perfomts duties <br /> Communicable disease;reporting,restrictions&exclusions Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> Proper eating,testing,drinking,or tobacco use . 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 end 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 32. Food property labeled and honestly presented <br /> 10. Proper cooking time and temperatures Equipment/Utensils/Linens <br /> 11. Proper reheating procedures for hot holding 33. Nontood contact surfaces clean <br /> ion 34. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;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 1 7. Vending machines maintained <br /> B. Approved and sufficient ventilation and lighting <br /> 75. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tagstdisplay Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper bade flow prevention <br /> 1& Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or underccokW food Premises;person flaring items;vermin-prooflng <br /> 0. Prohibited foods not offered at high risk facilities Floors,walls and ceiling are maintained and kept clean <br /> . No living or sleeping quarte s inside facility <br /> 1.Hot and cold potable water available. <br /> - ••r- --�-- 7. Signs posted;last inspection report available <br /> . Sewage/wastewater properly disposed;toilet facility useable Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals Inside facility O. Impoundment <br /> 51. Permit Suspension <br /> Received By/Tith <br /> H Specialist: Phone• '27 _ 8 Page 1 of <br /> EHD 16-23 list pg) 17/15109 "7 F000 PROGRAM OR <br />