COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COU" ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigay.orq/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT � tor'! S Name of Facility: V"r V, + Date: _ _ J q Address: UJ by- -m cxv-� Lq41,-e_, t City: 5 - ck_+-orN Zip Code: 1") Dwnerl0perator: i K 6-ty-v 0- � rt -,eY1 L Telephone: ��3�_ X003 Program Element: U024 Program Record: P p 0 1 b 0 Inspection Type: 56180 Posted Yes No Permit Posted es 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. Major violations pose a threat to public health and must be corrected immediately. Non-com )lance ma warrant closure of the food facility mt rte; , O>�ttlGftlt;tretrp Islion 1. Demonstration of knowledge;food safety certificate1, 4. Person in Charge is present and performs duties mm .. fQY and g�iete• " ` , <, .w__ ° Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints ve 3. No discharge from eyes,nose,or mouth;no open wounds " genera! and Safety�3egtatrements a s Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used __... .>. ��' yeN► jat!bt>b fks - `. '"° 7. Food protected from contamination during storage 15- Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use ; . Handwashin f pp_�, g facilities supplied and accessible 29. Toxic substances properly identified,stored,and used 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided Proper cooling methods 32, Food properly labeled and honestly presented 10. Proper cooking time and temperatures :..... . ..�,., r- E�uip>I�1�n�1Ut�as�tsl�rrens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean i >>- ^��.,.:.-.. :Fif>33Cf�ti1# ►tPmw7fCfr# or1.a __,�,,,,e 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair V W17 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use VI 14 Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained - 15. Food obtained from apnn p r .A#�dsred, Yif 8. Approved and sufficient ventilation and lighting roved 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 Gulf oyster regulations + _ �® -ZZ _ ys?ca11=;�lcii,t es' Cs r�foC11>alrce VJ'tt Appfrrve+t fel t�C------ 11 ---- ..... f:a; �P 1. Plumbing maintained;proper back flowprevention.. ..._ -;°.` ._. , ' 16. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing d; . .- �� `litusceled d _._... .3►._ w P _ r aarte>•€ ood'pacatit § r__.. ... w, .. 0. Prohibited foods not offered at high risk facilities 'NO FWA10- 5. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hot and coldotable water available. Via ap p Cr11f1rt3##�awLandlrforceirt7ei�t� 7. Signs posted;last inspection report available ;;;: 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements V % .:... ......... - 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 51. Permit Suspension F [EH ceived BylTitle: fZ Specialist Phone: 61 Page 1 of EHD 16-23 (1st pg) 4!9112 Vin FOOD PROGRAM OIR t