COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

�Q,PA�!No..gA SAN JOAQUIN COUNT a ?� 'ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 .. ;t Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.siaov.orD/ehd •r�IpE'A`' FOOD PROGRAM OFFICIAL INSPECTION REPORT LofFacillty: G/ r Date: ISUv )Ii� - r'4.�I- � Ctty ,��-t() Zip Code: clbb l o fo` Q cOM I Telephone: `iko�- (D Gj Program Recor �Q1�1 161 Inspection Type:Y No Permit Posted( Ye No Re-Inspection on or After: IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance See reverse side for code sections and general requirements that correspond to each violation listed below_ Ma'or violations pose a threat to public health and must be corrected im_mediately. Non-compliance may warrant closure of the food facility " Demonstration of Knowledge mar our cos Supervision orrr 1. Demonstration of knowledge.food safety certificate 24 Person In Charge is present and performs solos 'eoe Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cle nlines5 and hair restre ants No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used amination by Hands 27. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible - 29. Toxic substances properly identified,stored,and used Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods Food properly labeled and honestly presented 0. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean Protection.From Contamination Warewashing facilities mainvoo tained;test strips available ... _ :. - / re-service of returned food "�' 5. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Footl contact surface cleaned and sannired/Warewashing procedures 37. Vending machines maintained Food From Approved So _ _ _ Nm _ 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags,display 40. Proper use and storage of wiping cloths 17. Compliance with Gun oyster regulations Phys ^ "- "-" +` tin+birrtadce With Approved Procedures. at Plumbing maintained;proper back flow prevention Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities .'Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cad potable water available Compliance and Enforcement Liquid Waste Disposal 47. Signs posted:last inspection report available _ . Sewage/wastewater properly disposed:toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit . No rodents_insects.birds or animals inside facility 50. Impoundment 1. Permit Suspension Received Byitle: H Specialist: 110 Phone: oq Page 1 of EIFD 16-2311st pg) 12 ��1 FOOD PROGRAM CIA