Laserfiche WebLink
s <br />S //1 / <br />oPq,Utt�. � SAN .JOAQUIN COUNTY <br />�� ��+ ENVIRONMENTAL HEALTH DEPARTMENT <br />�::. :� <br />,�.. _ _ :�, 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />��,;.,... --.iP Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: vvww.sjgov.or /q ehd <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />IN = In Compliance N/O =Not Observed N/A =Not Applicable <br />COS =Corrected <br />on-site MAJ =Major Violation OUT = Not in Compliance <br />See reverse side for code sections and general <br />requirements that <br />correspond to each violation listed below. <br />Ma"or violations <br />ose a threat to ub/ic health and must he corrected immediafel .Non-com liance ma warrant closure of the food facilit <br />irt, :wo a......:., <br />Dem_ onstration of Knowledge <br />nnA� ouT .. cos <br />pervision t, { ; - � � out, <br />1. <br />Demonstration of knowledge; food safety certificate <br />24. <br />Person In Charge is present and performs duties <br />Emp�oyee Health and. Hygiene <br />Per��al ��nliness <br />�,. <br />_ <br />■�2. <br />Communicable disease; reporting, restrictions &exclusions <br />;ys <br />25. <br />Personal cleanliness and hair restraints <br />__ .,. <br />3. <br />No discharge from eyes, nose, or mouth; no open wounds <br />�x <br />General Food Safety Requirements <br />Proper eating, tasting, drinking, or tobacco use <br />26. <br />Approved thawing methods used <br />Preventing Contamina 'ronaby Hands <br />27. <br />Food protected from contamination during storage <br />-... <br />28. <br />Washing fruits and vegetables before use <br />5. Hands clean and properly washed; proper glove use <br />��6. <br />Handwashing facilities supplied and accessible <br />29. <br />Toxic sub stances properly identified, stored, and used <br />_. <br />�} ` <br />Tim' a : d -.Tem_ perature Relationship <br />fo�od�Stora�'�e1D� a /Service . ' ��° " <br />`. _� ..L._9 p Y <br />., <br />. _, <br />7. <br />Proper hot and cold holding temperatures <br />� ;�' <br />30. <br />Food storage; food storage containers labeled <br />8. <br />Proper use of time as a public health control <br />31. <br />Customer self-service food protected; individual utensils provided <br />9. <br />Proper cooling methods <br />32. <br />Food properly labeled and honestly presented <br />10. <br />Proper cooking time and temperatures <br />'��Equipment�L Uiensifs Li .ens -� �; <br />_ <br />11. <br />Proper reheating procedures for hot holding <br />,'� <br />33. <br />Nonfood contact surfaces clean <br />Protection Frorn Contamination <br />� � <br />34. <br />Warewashing facilities maintained; test strips available <br />12. <br />No re -service of returned food <br />�=- � � <br />35. <br />Equipment/utensils approved; installed; clean; good repair <br />=,,� <br />13. <br />Food free from contamination and adulteration <br />36. <br />Equipment, utensils and linens: storage and use <br />37. <br />Vending machines maintained <br />14. Food contact surface cleaned and sanitized/warewashing procedures <br />�; o d' �rom Approved Source <br />38. <br />Approved and sufficient ventilation and lighting <br />_` <br />15. <br />Food obtained from approved source <br />39. <br />Thermometers provided, accurate, and easily visible <br />16. <br />Compliance with shell stock regulations; tags/display <br />40. <br />Pro er use and stora e of wi in c <br />p g p' g loths <br />17. <br />Compliance with Gulf oyster regulations <br />Physical Facilities <br />. __ _.._ <br />,��ormance <br />With;,Approved Procedures <br />� <br />41. <br />Plumbing maintained; proper back flow prevention <br />"� <br />��. <br />18. <br />Compliance with HACCP plan or variance conditions <br />2. <br />Garbage and refuse properly disposed <br />3. <br />Toilet facilities clean, supplied, and maintained <br />consumer Advisory �� � <br />�- <br />19. <br />Advisory provided for raw or undercooked food <br />rs <br />' <br />4. <br />Premises; personal/cle aping items; vermin -proofing <br />Highly Susceptible Populations <br />- <br />Permanent Food Fac ities <br />- <br />Y _...._ <br />-■ z. 20. <br />Prohibited foods not offered at high risk facilities <br />5. <br />Floors, walls and ceiling are maintained and kept clean <br />�; Water L Hot Water <br />6. <br />No living or sleeping quarters inside facility <br />21. <br />Hot and cold potable water available. <br />__ . <br />Compliance and Enforcement <br />u" �� st'Disposal <br />7. <br />Signs posted; last inspection report available <br />22. <br />Sewage/wastewater properly disposed; toilet facility useable <br />8. <br />Compliance with plan review requirements <br />Ver in <br />9. <br />Facility operating with a valid health permit <br />■�23. <br />_ <br />No rodents, insects, birds or animals inside facility <br />50. <br />Impoundment <br />51. <br />Permit Suspension <br />Received By/Title: <br />EH Specialist: _ - , � �' � _ _ A �, �, � <br />Phone: ,�� � �� ��� Z Page 1 of <br />EHD 16-23 (1st pg) 419!12 " <br />FOOD PROGRAM OIR <br />