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oPaul" SAN JOAQUIN COUNTY <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd <br /> tl FdM� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility:-�` -'-� Date: <br /> Address; �1-4 i,' <br /> tJd C4. il"CA C Zip Code: (=I <br /> Owner/Operator: c- -C F yg O- Telephone: 3Z_ <br /> Program Element: b 1'--I Program Record: Inspection Type: <br /> 8180 Posted as ❑ No Permit Posted KYes G 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 /> Ma or violations ose a threat to public health and must be corrected Immediate/ . Non-compliance may warrant closure of the food facility <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> NM <br /> Communicable disease;reporting,restrictions 8 exclusions 5. 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 clean and properly washed;proper glove use 8. Washing fruits and vegetables before use <br /> Handwashing facilifies supplied and accessible 9. Toxic substances properly identified,stored and used <br /> Proper hot and cold holding temperatures K K 0. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 3`C�`j�a2 1. Cuustoomoer self-service food protected;individual utensils <br /> provi <br /> Proper cooling methods 2. Food propedy 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 /> . Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. EquipmanUWens ila approved;installed; ean;good repair <br /> 3. Food tree 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 /> 8. 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/display0. Proper use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulations <br /> 1. Plumbing maintained;proper back Sow prevention <br /> 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 4. Premises;personalideaning items;vermin-proofing <br /> 0. Prohibited foods not offered at high risk tacilfiies 5. Floors,walls and ceiling are maintainetl antl kept dean <br /> MIM8. No Irving or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. <br /> 7. Signs posted;last inspection report available <br /> 2. Sewage/westewater property disposed;toilet facility useable I S. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 1 0. Impoundment <br /> 1. Permit Suspension <br /> r <br /> ceived BylTitle:Specialist: Phone: ,4 F.1, _o? Page 1 of .Z <br /> EHD1823 (tstpg) 12/1509 J FOOD PROGRAM OR <br />