COMPLIANCE INFO_2014-2019 - Laserfiche WebLink

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� � I h SAN JOAQUIN COUNTY j �:-�•.-oma W . 'X ENVIRONMENTAL HEALTH DEPARTMENT •` _ 600 East Main Street, Stockton, CA 95202-3029 �4�rRi7R�,P Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.oM/ehd lehd { FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Le s-5 Date: Address, S A t1 City: ,SA G Zip Code: d S 33 Owner/Operator: A4 q ,r c II' ,�'! Telephone: 7 IV Program Element: 16 . 19Program Record: , Inspection Type: p� 5B180 Posted Pes ❑ No Permit Posted 01Yes [] No Re-Inspection on or After: s IN=In Compliance N!O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance E See reverse side for code sections and general requirements that correspond to each violation listed below. Major violationsose a threat to public health and must be corrected immediate) . Non-compliance may warrant closure of the food facility -. -r _r lei N+o Nin, „Demonstration of I(nowied a `Ya�n� ouT�kcbs - .,.. _ ' _ _ g SuperVi§ion ae,T, 1. Demonstration of knowledge;food safety certificater1 24. Person In Charge is present and performs duties ,_r Employee f3ealth and.H;yrgianeW Personal Cleanliness- �_ 2. Communicable disease;reporting,restrictions&exclusions F A 25. Personal cleanliness and hair restraints _J3. No discharge from eyes,nose,or mouth;no open wounds -General Food Safety:iRe. u_ire_ments _ _ . + Proper eating,tasting,drinking,or tobacco use 26, Approved thawing methods used i Preventing Cor4.tarrurlat�on by HLrids,, �� 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use i Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used i Time antl Temperature Relationship Food Storage7Displayl5ervi'ce . Proper hat and cold holding temperatures 30. Food storage;food storage containers labeled 8. Proper use of time as a public health control .i 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 s �. Equipment t Utensils!Linens 11. Proper reheating procedures for hat holding 33. Nonfood contact surfaces clean Protection hrom Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair ,X #g, - 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food:From Ap.prowed Source _ _ 38. Approved and sufficient ventilation and lighting y �; 15y Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tagsldisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations P`ysicalFacilities _ Confonjiance Wi h A probed Procedures` 'w' 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42, Garbage and refuse properly disposed Ca'rtsumerAdVsory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food Al 1 44. Premises;personallcleaning items;vermin-proofing _ _� :Ftighlyi 5usceptible'1'opufatioras;, n, �Permaneiit Fbad Factlitles i 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean UVatar 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance;anil`Enforcement __ _ tLiqurd WasterD_rsposal __ 7. Signs posted;last inspection report available t 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements i .11 9. Facility operating with a valid health permit 23. No rodents,insects,birds or animals inside facility 50. Impoundment {` 51. Permit Suspension J Received By/Title: EH Specialist: Phon i/j �� Page 1 of- EHD 16-23 (ist pg) 12115/09 7 T!Q FOOD PROGRAM OIR