COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

oP�'gtk••c SAN JOAQUIN COUNTY P ?A ENVIRONMENTAL HEALTH DEPARTMENT b: :K 600 East Main Street, Stockton, CA 95202-3029 Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.siaov.org/ehd �rFORN FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: oDWF�QS Date: Address: Zl CLM S T- City: �o� Zip Code: ?s-Z caner/Operator: 57M17-7a/ K Telephone: 36 _ / Up Program Element: / 'z Program Record: 20 / '05--3 Inspection Type: "/(/E Bl 80 Posted XYes ❑ No Permit PostedrQ'Yes ❑ 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 ose a threat to public health and must be corrected fmmediatel . Non-com fiance may warrant closure of the food facili[y_ _ .Supervision 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Personal Cleanliness :`` Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safet Requirements �( Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used ;preJenting Contamination'by Han 7. Food protected from contamination during storage �C 5. Hands clean and properly washed proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identifiedstoredand used F emperature Relationship, -'.Food`Sto Lage/�isplay,(So 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 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces dean . Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipment(utensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 7/ 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 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations 'a, `el roved Proced 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed ,Advisory' - 3. Toilet facilities clean,supplied,and maintained 19.Advisory provided for raw or undercooked food 4. Premises;personal/leaning items;vermin-proofing oputad J( 0. Prohibited footle not offered at high disk facilities 5. Floors,walls and ceiling are maintained and kept Gean titer B. No living or sleeping quarters Inside facility 1.Hot and cold potable water available. -Ispose 7. Signs posted;last inspection report available . Sewage/wastewater property disposed;toilet facility useable 8. Compliance with plan review requirements 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received Byrritle: EH Specialist: 11.E Phone: f c/ Page 7 of 2, 116-23(1st pill 12/15109 7 FOOD PROGRAM OR