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SAN JOAQUIN COUNTY --o' <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> �4cli a«Na Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siaov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: Date: <br /> Address: J V�) I City: Zip Code: J^ -1 07 <br /> Owner/Operator: Telephone: Y17'7/'-" 7� <br /> Program Element: Program ord: Inspection Type: <br /> 8180 Posted es ❑ No Permit Posted Yes _No Re-Inspection on or After: -2,o(Z <br /> IN=In Compliance WO=Not Observetl 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 /> YIOreBons a throat to outift health and must be corrected immedla lance may warrant closure of the food Macliftly <br /> Demonstration of knclAedge;tood we certificate 4. Person In Charge le present and pedomos 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,tasting,drinking,or tobacco use 6. 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 . 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 2. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean <br /> 4. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. EquipmenUutensils approved;installed;clean;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 sanitized1warewsshing procedures 7. Vending machines maintained <br /> 8. Approved and sufficient ventilation and lighting <br /> 5. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible <br /> 6. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths <br /> vj'07. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention <br /> 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> . Advisory provided tor raw or undercooked food Premises;personal/deaning items;vermin-proofing <br /> a <br /> 0. Prohibited foods no offered at high risk fadlifieo 5. Floors,walls and telling are maintained and kept clean <br /> . No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> 7. Signs posted;last Inspection report available <br /> . SawageMastewater properly disposed;toilet facility useable 8. Compliance with plan review,requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,Insects,birds or animals Inside facility 0. Impoundment <br /> 1. Permit Suspension <br /> Received Byrritle: <br /> H Specialist: Phone: Page 1 of <br /> EHD16-23 (lstpg) 12/15/09 FOOD PROGRAM OIR <br />