Laserfiche WebLink
to"!!q •o SAN .JOAQUIN COUN' <br /> z� ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd <br /> ��FOR <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: of rK vjoDd-S as 4- 'F0o 8 Date: 2-3 -6 <br /> Address: I(D 1 Z VJ U I _ rm Yn.l r- 1-ti City: +b -�n Zip Code: 5 2-0 <br /> Owner/Operator: �, r$'+ F✓2r rex n � l Core <br /> Telephone: <br /> Program Element: I to Program"Record: iD I Inspection Type: <br /> 8180 Posted es No Permit Posted'5.0es 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 Bublic health and must be corrected immediatel . Non-corn liance may warrant closure of the food facility <br /> auA3ernons#t of tan,of Knavuedge Qvr 'cos perv�sYtit _ rte:_: <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> b y.. .. Empfo?eeialtft. nid Hygiene' , <br /> t�lt <br /> Cfsanesg <br /> n. w . <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <" General Ec+od-Safety+Faowrements <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> s ' Sf (;pni9t7tt 7. Food protected from contamination during storage <br /> P 9 9 <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> W-- Mme.. eatt►teetaUortshp �r '_ .. . � ., ,� ±Y :. 3 <br /> Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 32. Food properly labeled and honestly presented <br /> 0. Proper cooking time and temperatures ` MIN� >: Egatplttt # Jtenslisd <br /> 1411- Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> a oma. a a M <br /> _ xam`>ra34. Warewashing facilities maintained;test strips available <br /> N <br /> 4142- <br /> W� <br /> 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 37. Vending machines maintained <br /> dF� <br /> 'OV �.. Approved 9 g <br /> 38. A roved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations fadllt�es <br /> ".`• CartEoimance With Apprc� � ures �s 1. Plumbing maintained;proper back flow prevention <br /> Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Hlg1!fY.Suscepble Pow ns f�erman, t�ttti Facilfttes <br /> 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> Water!Hvyx­ <br /> Ot ;; � - 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. ;: .. �tTfICB atf O[C@tt# JItr. <br /> - _ 7. Signs posted;last inspection report available <br /> Wkk <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> z <br /> n Verm�t► 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: <br /> EH Specialis . �N (_ -_ Phone: Page 1 of <br /> EHD 16-23 (1st pg) 4/9/12 vi 1•�� FOOD PROGRAM OIR <br />