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anAMtn.. 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.sigov.org/ehd <br /> 'rll d'6'e� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 0 I de , orism <br /> Date: - 30-09 <br /> Address: city. S � ) Zip Code: 9S 2 os <br /> Owner/Operator: U I� o)'Q o v, {e }c,; n f✓I e n + Telephone: r 16 ( - -f C 7 1 <br /> Program Element: -1 r) Program Record: S S 9 Inspection Type: 0 H f;n c <br /> 8180 Posted 0 Yes 0 N Permit Posted XTes 0 No Re-Inspection on or Aker: <br /> I <br /> IN=In Compliance NIO=Not Observed NIA=Not Applicable COS=Cortected 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 facility <br /> w no Kv, Demonstration of Know <br /> iedge u.+ our Dos Supervision our ElfKI <br /> a. Person In Charge is resent and performs duties <br /> t. Demonstration of knowledge:food safety certificate r9 P P _ <br /> -- ,Employee Health and Hygierre Personal Cleardiness <br /> 1( Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no of wounds General Food Safety Requirements <br /> Proper eating,tasting,drinking,or tobacco use 6. Approvetl thawing methods used <br /> Preveming Comemination by Hands 27. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> F;'I Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> . ^Time and Temperature Relationship, .. - - '. " - - Food Storage/Oisplay/Service <br /> X Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 1. Customer self-service food protected;individual utensils <br /> provided <br /> Y Proper cooling methods 32. Food properly labeled and honestly presented <br /> _ )r 110. Proper cooking time and temperatures 1 ' Equipment/Utensils/Unens <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> --a Protection From Contamination r` . Wamwashing facilities maintained;lest strips available <br /> k1 1 112. No re-service of returned food 35. Equipmentlutensils approved;installed:dean:good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> )e114. Food contact surface Leaned and sanitizedtwarewashing procedures 37. Vending machines maintained <br /> Food Fran Approved Source - - .c t r. 8. Approved and sufficient ventilation and lighting <br /> "15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> )(116. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> x.17. Compliance with Gulf oyster regulations Physical Facilities ' <br /> " 'Conformance With Approved Procedures „v. 1. Plumbing maintained;proper back flow prevention <br /> )r 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> Consumer Advisory "i. 7 43. Toilet facilities clean,supplied,and maintained <br /> >119. Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing <br /> Highly susceptible Populations ' Permanent Food Facilities <br /> y 0. 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 /> and cold potable water available. Compliance and Enforcement <br /> Uquid Waste Disposal 47. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> ._ ... <br /> Vermin 49. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 1. Permit Suspension <br /> Received BylTitle: <br /> EH Specialist: e: 3/�y Page 1 of . <br /> EHD lW3 (Ist fig) 709109 FOOD PROGRAM OIR <br />