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SAN JOAQUIN COUNT. <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax.,(209) 464-0138 Web:www.sogov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: Dat L <br /> ddress: O city:, Zip Coderz_�-�7 <br /> wner/Operator: /' GPS �J --�1 . Telephone,,✓✓✓✓ G <br /> Program Element: l Progrard Record: ✓� Inspection Type: <br /> B180 PostedL'fes- No Permit Posted.r-A`Ls No Re-Inspection on or-Afte <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 Dose a threat to public health and must be correoted/mored Non-atom Knee may warrant Closure of the food fel <br /> 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties <br /> Communicable disease;reporting,restrictions 8 exclusions 5. Personal cleanliness and heir restraints <br /> No discharge from eyes,now,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 facilities supplied and accessible . Toxic substances property Identified,stored,and used <br /> Proper hot and toll holding temperatures 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 /> 34. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 5. Equipmentlutensils approved;installed;clean;good repair <br /> 11-1 <br /> 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use <br /> 14. Footl contact surface cleaned and sanitizedrwarewashing procedures All 37. Vending machines maintained <br /> `'F .. - ..-..,........, 8. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tagstdisplay 0. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations Physical Facilities <br /> nce With Approved Procedures t 4 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed <br /> dimer Advisory 43. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> ble Populations P6 Facilities <br /> . Prohibited foods not offered at high risk facilities 45- Floors.walls and ceiling are maintained and kept clean <br /> of 46. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. Compliance and Enforcement <br /> U 47. Signs posted;last inspection report available <br /> . SewageAvastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> 9. Facility operating with a valid health permit <br /> . No rodents.insects,birds or animals inside fadlfty I 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/T' <br /> EH Speciali t: Ping (� Page 1 of <br /> EHD 1623 (1st pg) 4/3/12 - l' FOOD PROGRAM OIR <br />