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SAN JOAQUIN COUNTY <br />a ENVIRONMENTAL HEALTH DEPARTMENT <br />'. 600 East Main Street, Stockton, CA 95202-3029 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sj-gov.org/ehd <br />�iFOR <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: Tf/d QA)TVA) QJ. r- 0, o,�r/_E Date: <br />City: 5rzevaJ Zip Code: 915-7-e-) q <br />Address: 242 _XN PJ 11 <br />Owner/Operator: //41LvoRs Telephone: <br />av�cD �1. 4/73-22 � <br />Program Elementr-lip: P ogram Record: (0U z y Inspection Type: Rpm? -?N< <br />SB180 Posted Ayes ❑ No Permit Posted lKYes ❑ 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 />Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facilit <br />IN N/O Nin Demonstrationof, Knowledge. <br />24. Person In Charge is present and performs duties <br />1. Demonstration of knowledge; food safety certificate <br />Employee Health and Hygiene <br />Personal Cleanliness' <br />2. Communicable disease; reporting, restrictions & exclusions <br />25. Personal cleanliness and hair restraints <br />3. No discharge from eyes, nose, or mouth; no open wounds <br />General Food Safety Requirements , <br />Proper eating, tasting, drinking, or tobacco use <br />26. Approved thawing methods used <br />Preventing Contamination by Hands <br />27. Food protected from contamination during storage <br />5. Hands clean and properly washed; proper glove use <br />28. Washing fruits and vegetables before use <br />F6. Handwashing facilities supplied and accessible r <br />29. Toxic substances properly identified, stored, and used <br />Time and Temperature Relationship <br />Food Storage/Display/Service <br />7. Proper hot and cold holding temperatures <br />30. Food storage; food storage containers labeled <br />/` 8. Proper use of time as a public health control <br />31. Customer self-service food protected; individual utensils provided <br />X 9. Proper cooling methods <br />32. Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />Equipment / Utensils / Linens <br />11. Proper reheating procedures for hot holding <br />33. Nonfood contact surfaces clean <br />' tamination <br />34. Warewashing facilities maintained; test strips available <br />12. No re -service of returned food <br />35. Equipment/utensils approved; installed; clean; good repair <br />A 13. Food free from contamination and adulteration <br />36. Equipment, utensils and linens: storage and use <br />14. Food contact surface cleaned and sanitized/warewashing procedures <br />37. Vending machines maintained <br />Food From Approved. Source <br />38. Approved and sufficient ventilation and lighting <br />y`15. Food obtained from approved source <br />39. Thermometers provided, accurate, and easily visible <br />16. Compliance with shell stock regulations; tags/display <br />40. Proper use and storage of wiping cloths <br />X 17. Compliance with Gulf oyster regulations14l111&= <br />Conformance With Approved Procedures <br />18. Compliance with HACCP plan or variance conditions <br />Physical .Facihtie R <br />41. Plumbing maintained; proper back flow prevention <br />2. Garbage and refuse properly disposed <br />Consumer Advisory <br />3. Toilet facilities clean, supplied, and maintained <br />19. Advisory provided for raw or undercooked food <br />4. Premises; personal/cleaning items; vermin -proofing <br />r Highly Susceptible Populations <br />77-17, ., 20. Prohibited foods not offered at high risk facilities <br />Permanen bod Faciiiti <br />5. Floors, walls and ceiling are maintained and kept clean <br />Water % Hot Water F <br />6. No living or sleeping quarters inside facility <br />#21. Hot and cold potable water available. <br />ComphdpCe_and Enforcemen _ <br />Liquid Waste Disposal _ == <br />1102. Sewage/wastewater properly disposed; toilet facility useable <br />7. Signs posted; last inspection report available <br />48. Compliance with plan review requirements <br />9. Facility operating with a valid health permit <br />23. No rodents, insects, birds or animals inside facility <br />50. Impoundment <br />51. Permit Suspension <br />Received By/Title: <br />EH Specialist: Phone: , 3 / C, Page 1 of <br />EHD 16-23 (1st pg) 12/ ou <br />FOOD PROGRAM OIR <br />