|
SAN JOAQUIN COUNT
<br />ENVIRONMENTAL HEALTH DEPARTMENT
<br />1868 East HazeIton Avenue, Stockton, CA 95205-6232
<br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siqov.orci/ehd
<br />FOOD PROGRAM OFFICIAL INSPECTION REPORT
<br />I 0 Date: r•vt-e,i Name of Facility: . .4_ p
<br />OA
<br />Address: "),..) C 0
<br />cit.-;"\ frUal
<br />City: Zip Code:
<br />i
<br />Owner/Operator: ioa 4.,4,4 0.,9 Trv? V
<br />Telephone: s
<br />Program Element;! 1 (? 3 Program Reca,. 77ff:45- 0 C U'-(J / 5 Inspection Type: 741,01-11--te-
<br />SB180 Posted \Yes No Permit Posted Yes No Re-Inspection on or After:
<br />IN = In Compliance N/O = Not Observed N/A = Not Applicable COS = Corrected
<br />See reverse side for code sections and general requirements that
<br />Ma or violations • ose a threat to • ublic health and must be corrected immediate!
<br />on-site MAJ = Major Violation OUT = Not in Compliance
<br />correspond to each violation listed below.
<br />. Non-corn • liance ma warrant closure of the food facilit
<br />VA '
<br />,,....
<br />Demonstration of Knowledget, AAA. OUT COS Supervision ou
<br />1 Demonstration of knowledge; food safety certificate Person In Charge is present and performs duties
<br />'Employee Health and Hygiene Personal,Cleanliness '
<br />'2. Communicable disease; reporting, restrictions & exclusions Personal cleanliness and hair restraints
<br />No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements
<br />-4. Proper eating, tasting, drinking, or tobacco use _ Approved thawing methods used
<br />- Preventing Contamination by • Food protected from contamination during storage
<br />.. Hands clean and properly washed; proper glove use Washing fruits and vegetables before use
<br />'4111:•. Handwashing facilities supplied and accessible Toxic substances properly identified, stored, and used
<br />, , . ' xt: kik „ - ,..••.•i • r,,, \,\ , , , . _.
<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 />O. Proper cooking time and temperatures Equs. ,.*. :,.. -:,..••ii
<br />,
<br />11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean
<br />."• ',4,.ii%.ti-Tif ' in Coutaininabon 34. Warewashing facilities maintained; test strips available
<br />12. 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 />l 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained
<br />-Food '
<br />z' Source 38. 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; tags/display 40. Proper use and storage of wiping cloths
<br />'N'( 17. Compliance with Gulf oyster regulations =t -4
<br />7-c flfàrmancewith' , 41. Plumbing maintained; proper back flow prevention
<br />1 118 Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed
<br />, met 43. Toilet facilities clean, supplied, and maintained
<br />,19 Advisory provided for raw or undercooked food , 44. Premises; personal/cleaning items; vermin-proofing
<br />Highly-Susceptible Populations • eFood Facilities
<br />I , 20. Prohibited foods not offered at high risk facilities 45. Floors, walls and ceiling are maintained and kept clean
<br />Water / Hot Water, . 46. No living or sleeping quarters inside facility - .
<br />• 21. Hot and cold potable water available. ,Compliance and Enforcement ,
<br />Liquid Waste D ,,,,,• 47. Signs posted; last inspection report available
<br />`:" 122. Sewage/wastewater properly disposed; toilet facility useable 48. Compliance with plan review requirements
<br />49. Facility operating with a valid health permit
<br />.123. No rodents, insects, birds or ' als inside facility
<br />/
<br />50. Impoundment
<br />51. Permit Suspension
<br />-2'.---i-r)r---
<br />.-
<br />Received Byfritle: -
<br />7 EH Specialist: (" Phone: L ,,-/t5---7 Page 1 of
<br />END 16-23 (1sfpg) 4/9/12 FOOD PROGRAM OIR
|