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SAN JOAQUIN COUN' <br /> ?� ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.siaov.ora/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT -3t-26� <br /> Name of Facility: PPopov Lo 5 Date: <br /> Address: D t w� Ce <br /> n�r City: 54 _,L. 0. 1 Zip Code: 9 S� <br /> Owner/Operator: pry) <br /> A'Y-e 16L <br /> ��1 Telephone: t4-7- ( 133 <br /> "Program Element: (p Program Recor 052 Z Inspection Type:" , Yl-1L <br /> 8180 Posted"j.Yes No Permit Posted OVes 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 /> Maier violations Cose a threat to aublic health and must be corrected immediatet . Non-com It nice m <br /> e a warrant closure of the food facility <br /> L Demonstration of knowledge;food safety certificate 24. Person In Charge is present and pertorms duties y <br /> _, <br /> .., <br /> P®iSisgatCieanlint°ss,:' ,.: . <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds safe <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> 1011��� 27. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible V 29. Toxic substances properly identified,stored,and used <br /> fill <br /> Proper hot and cold holding temperatures 0. 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 property 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 35. Equipmentlutensils 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/wamwashing procedures7. Vending machines maintained <br /> 38. Approved and sufficient ventilation and lighting <br /> 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 /> . Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back flow prevention Y <br /> 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> FRI . Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> PH <br /> . Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> =��,yyate7jl. 6. No living or sleeping quarters inside facility <br /> W-101.Hot and cold potable water available. <br /> Wa6E., t 7. Signs posted;last inspection report available <br /> . Sewage/wastewater property disposed;toilet facility useable 48. Compliance with plan review requirements <br /> _ i" yerrtlir'= ,_ m i4, _m 9. 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: C? _� a,.-� Page]1 ,:fA <br /> EHD 1623 list pg) 4/9112 ` !A"fit 6 FOOD PROGRAM OIR <br />