Laserfiche WebLink
pR4�IN• p SAN JOAQUIN COUNTY <br />a ENVIRONMENTAL HEALTH DEPARTMENT <br />600 East Main Street, Stockton, CA 95202-3029 <br />• .., ;P.. Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd <br />4�/PORN <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: �,US O%Ros "�`2 <br />Date: /_/S-_ /U <br />Address: R� S �- City: <br />T2 Zip Code: I? 3 i� <br />Owner/Operator: <br />ZA1,+V Dle 6 -e -W GZ'w a VE kwl/K' <br />Telephone: 83 - S 3 3 <br />Program Element: /6 2 Program Record: NO SZ2 offY <br />IS 8180 Posted gYes No Permit Posted XYes No <br />Inspection Type: o cc TiiuE <br />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 />Mab violations pose a threat to public health and must be corrected immediatel . Non-compliance maV warrant closure of the food facility <br />MI W0 WA Demonstration of Knowledge W►! I 06T, I COB' <br />Supervision <br />� <br />1. Demonstration of knowledge; food safety certificate <br />4. <br />Person In Charge is present and performs duties <br />Employee Health and Hgisns <br />Personal Cleanliness <br />�( <br />Communicable disease; reporting, restrictions & exclusions <br />5. <br />Personal cleanliness and hair restraints <br />3. No discharge from eyes, nose, or mouth; no open wounds <br />General Food SeftityRequirements <br />)( <br />Proper eating, tasting, drinking, or tobacco use <br />26. <br />Approved thawing methods used <br />Preventing Contaminatlorr by Hands. <br />27. <br />Food protected from contamination during storage <br />)C <br />5. Hands clean and properly washed; proper glove use <br />28. <br />Washing fruits and vegetables before use <br />Handwashing facilities supplied and accessible �( <br />9. <br />Toxic substances properly identified, stored, and used <br />Tim and Teri +s: onehip , R <br />Food <br />�( <br />7. Proper hot and cold holding temperatures <br />30. <br />Food storage; food storage containers labeled <br />x <br />8. Proper use of time as a public health control <br />31. <br />Customer self-service food protected; individual utensils <br />provided <br />�C <br />9. Proper cooling methods <br />32. <br />Food properly labeled and honestly presented <br />Equipment tJbsnsifS / Llnens <br />10. Proper cooking time and temperatures <br />�L <br />11. Proper reheating procedures for hot holding , <br />33. <br />Nonfood contact surfaces clean <br />Protection From Contamination <br />34. <br />Warewashing facilities maintained; test strips available <br />No re -service of returned food <br />35. <br />Equipment/utensils approved; installed; clean; good repair <br />Food free from contamination and adulteration <br />Ff2 <br />36. <br />Equipment, utensils and linens: storage and use <br />Food contact surface cleaned and sanitized/warewashing procedures <br />37. <br />Vending machines maintained <br />Food From Approved Source <br />38. <br />Approved and sufficient ventilation and lighting <br />15. Food obtained from approved source <br />39. <br />Thermometers provided, accurate, and easily visible <br />X 116. Compliance with shell stock regulations; tags/display <br />0. <br />Proper use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />Physical Fadlitles <br />Conformance With Approved Procedures <br />41. <br />Plumbing maintained; proper back flow prevention <br />-FTX18. <br />Compliance with HACCP plan or variance conditions <br />42. <br />Garbage and refuse properly disposed <br />COnSWner Advisory <br />43. <br />Toilet facilities clean, supplied, and maintained <br />19. Advisory provided for raw or undercooked food <br />44. <br />Premises; personal/cleaning items; vermin -proofing <br />Highly Susceptible Populations <br />Permanent Food Facilities <br />20. Prohibited foods not offered at high risk facilities <br />45. <br />Floors, walls and ceiling are maintained and kept clean <br />Water / Hot Water <br />46. <br />No living or sleeping quarters inside facility <br />1. Hot and cold potable water available. X <br />Compliance and Enforcement <br />Liquid Waste Disposal <br />47. <br />Signs posted; last inspection report available <br />2. Sewage/wastewater properly disposed; toilet facility useable <br />48. <br />Compliance with plan review requirements <br />Vermin <br />49. <br />Facility operating with a valid health permit <br />�( <br />3. No rodents, insects, birds or animals inside facility <br />50. <br />Impoundment <br />51. <br />Permit Suspension <br />Received By/Title: <br />EH Specialist: <br />PLageLof <br />EHD 16-23 (1st pg) 7/29/09 V FOOD PROGRAM ON <br />