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1600 - Food Program
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PR0161484
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COMPLIANCE INFO
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Entry Properties
Last modified
11/19/2024 10:19:30 AM
Creation date
12/7/2018 3:40:38 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0161484
PE
1625
FACILITY_ID
FA0003232
FACILITY_NAME
CAFE PLATANO SALVADORAN CUISINE
STREET_NUMBER
834
Direction
W
STREET_NAME
ELEVENTH
STREET_TYPE
ST
City
TRACY
Zip
95376
APN
23229066
CURRENT_STATUS
01
SITE_LOCATION
834 W ELEVENTH ST
P_LOCATION
03
P_DISTRICT
005
QC Status
Approved
Scanner
JCastaneda
Supplemental fields
FilePath
\MIGRATIONS\E\ELEVENTH\834\PR0161484\COMPLIANCE.PDF
QuestysFileName
COMPLIANCE
QuestysRecordDate
7/14/2015 3:54:06 PM
QuestysRecordID
2720301
QuestysRecordType
12
QuestysStateID
1
Tags
EHD - Public
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SAN JOAQUIN COUNT'II <br /> z tea'.off <br /> ? ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .. ca Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www sigov.orglehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 771 CA n in q-5 JC Ar Date: 3 - 45 <br /> Address: 8-3 q r" City: (qC 7 Zip Code: D 3 ;7` <br /> canerlO erator: ��.�r1 Telephone: 3 y,112J <br /> P � r�0 � /r/G/lUf' � rrn $ <br /> Program Element: Program Record: y Y Inspection Type: <br /> SB18O Posted es ❑ No Permit Posted es ❑ No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=Not Applicable COS-Corrected 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 immediatel .-Non-compliance may warrant closure of the food facility <br /> IN coo can IDemonstration of Knowledge was our cos Supervision our <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> Employee Health and Hygiene Personal Cleanliness <br /> 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> Preventing Contamination by Hands 27. Food protected from contamination during storage <br /> 5. Hands clean and properly washed;proper glove use ii 28. Washing fruits and vegetables before use <br /> 6. Handwashing facilities supplied and accessible i 9. Toxic substances properly identified,stared.and used <br /> Time and Temperature Relationship Food Storage/Display/Service <br /> T Proper hot and cold holding temperatures 1-t 30. Food storage;food storage containers labeled <br /> 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures Equipment I Utensils I Linens <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> Protection From Contamination 34. Warewashing facilities maintained;test strips available <br /> 12. No re-service of returned food 35. Equipment/utensils approved;Installed;dean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procetlures r 37. Vending machines maintained <br /> Food From Approved Source 38. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,andtvisible .with shell stock regulations;tags/display 0. Proper use and storage of wiping cloth7. Compliance with Gulf oyster regulations Physical FacilitiConformance With Approved Procedures 1. Plumbing maintained;proper back Flow18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> Consumer Advisory 3. Toilet facilities clean,supplied,and mai/ 19. Advisory provided far raw or undercooked food 4. Premises;personal/cleaning items;ver <br /> Highly Susceptible Populations Permanent Food Facilities- <br /> ;; 20. 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 /> 21.Hot and cold potable water available. Compliance and Enforcement <br /> Liquid Waste Disposal 4T Signs posted;last inspection report available <br /> 22. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> Vermin 49. Facility operating with a valid health permit <br /> / 23. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: ff e� <br /> EH Specialist: Ph e: / Page 1 of <br /> FHD 16-23(1st pg) 4/9112 N FOOD PROGRAM OR <br />
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