COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

Q1 SAN JOAQUIN COUNTY ? ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 t •' d�rFoa�';v'� Telephone: (209)468-3420 Fax: (209)464-013$ Web:www.sogov.org/eh FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: �� Oate: �r _ City: aot� zip Code: Gl 5� 3 d d ress: r 5 ��, ba OwnerlOperator: � �Z s LO Telephone: Program Element: S Program cord: Cs� Q Inspection Type: 0 fYt-K B180 Posted ❑Yes ❑ Na Permit Posted ❑Yes a No Re-Inspection on or After: IN=In Compliance NIO=Not Observed NIA=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. li?a'or violations pose a threat to public health and must be corrected immediate) . Non-compliance ma warrant closure of the food-facility l iN wo ivra DernoristratioR of Knciw{edge aos Supervision y -w bi I � 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties LEiY plbyee_Efealth and;Flygrene- __ +P,ers ai Cleanlrnasa t.4 Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds enumts F = Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used I _ y( _ _ Preven# g Contamrnation by Hands. _J 27. Food protected from contamination during storage 5 Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use I 6. Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used -� .... �- Time an'Oxom'�perature Rela ronsltip :Food StoragelDisplaylSerulce - - Proper hot and cold holding temperatures x 30. Food storage;food storage containers labeled 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures C __ Equi,pmerrt/Utensils l I-.inins, _ 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean �w _ram; arewashing facilities maintained;test strips available 12. No re-service of returned food L.1 35. Equipment/utensils approved;installed;clean;good repair X 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedlwarewashing procedures )( 37. Vending machines maintained ' i _ _ Faod Froin Appriiyed Source_ _ _ F 38. Approved and sufficient ventilation and lighting X : 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 1 116. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations ; P ysTGa1,Facilities 1 i.- _ - . Conf9i•niance�lNith/lpproved P_` 41. Plumbing maintained;proper back Flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed T. 'Cortsumi rAd €sory. 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing ' `Highly$ sceptih sEPopulatroits: ,� � Permanent�dod Facrliki'es 0. Prohibited foods not offered at high risk facilities r 45. f=loors,walls and ceiling are maintained and kept clean Water:;!Hot, afar. 6. No living or sleeping quarters inside facility 4 1.Hat and cold potable water available. ;Comp[iariceFand,Enfgrcerrient .. . Ligtlid_WastiiIDisposah 41. Signs posted;last inspection report available Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Nermiii:. 9. Facility operating with a valid hearth permit 4 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: ' n EH Specialist: �� one:, _ Page 1 of EHD:6-11 (1 sl pg] 12115!09 FOOD PROGRAM OR