COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

or.41'I" o SAN JOAQUIN COUNTY- ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209) 468-3420 Fax: (209) 464-0138 Web:www.si4ov.org/ehd err oar' FOOD PROGRAM OFFICIAL INSPECTION REPORT Date: Name of Facility: PU 101 U r h ,. i Address: + $rj jh S t. city: .Fc Zip Code: c153 C o ner/Operator: 17 1c.1, _ Telephone: e36- 5OU� 1[Q V p r -1 Ins ion T e: 0 C � Program Element: Program Reeord: � ) Z Pmt YP SBI80 Posted Yes a No Permit Postetl es ❑ No Re-Inspection on or After: IN=In Compliance WO=Not Observed WA=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. violations nose a threat to Dublic health and must be corrected Immediate! . Non-cora llance their warrant closure of the food facility X 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Communicable disease;reporting,restrictions&exclusions Personal cleanliness and heir restraints No discharge from eyes,nose,or mouth;no open wountls Proper eating,tasting,drinking,or tobacco use Approved thawing methods used 7. Food protected from contamination during storage Hands dean and property washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used Proper hot and cold holding temperatures . Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils providetl Proper cooling methods 2. Food property labeled and honesty presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding Nonfood contact surfaces clean 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipment/utensils approved;installed;clean;good repair jr 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 9. Thermometers provided,accurate,and easily visible ,y 16. Compliance with shell stock regulations;tags/display Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations 1. Plumbing maintained;proper back flow prevention k 18. Compliance with HACCP plan or variance condition 2. Garbage and refuse properly disposed . Toilet facilities clean,supplied,and maintained -Y ,Y 19. Advisory provided for raw or undercooked food Premises;personalldeaning items;vermin-proofing 0. Prohibited foods not offered at high risk facilites Floors,walls and ceiling are maintained and kept dean . No living or sleeping quarters inside facility .k 1.Hot and cold potable water available. 7. Signs posted;last inspection report available k . Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements 9. Facility operating with a valid health permit k 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: L Phone: 1 6 �. 3/6 ef Page 1 of EHD 1623 list pg) 12J15M FOOD PROGRAM OIR