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1600 - Food Program
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PR0160560
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Last modified
5/1/2020 4:39:39 PM
Creation date
1/23/2019 9:52:09 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0160560
PE
1632
FACILITY_ID
FA0002086
FACILITY_NAME
SUSD-HOOVER SCHOOL
STREET_NUMBER
2900
STREET_NAME
KIRK
STREET_TYPE
AVE
City
STOCKTON
Zip
95204
APN
10936005
CURRENT_STATUS
01
SITE_LOCATION
2900 KIRK AVE
P_LOCATION
99
P_DISTRICT
003
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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°tQutN' SAN JOAQUIN COUN' <br /> X ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> :P Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.org/ehd <br /> 4�rFOR� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: y- 5 Gh 00 Date: _-2 <br /> Address: <br /> ZPID o K City: 6+.0 ote_-�-o n Zip Code: 4£�2o U <br /> Owner/Operator: 16 LA 5D Telephone: � ;V7 k5 <br /> Program Element: 110-612- Program Record: 0140015(pa Inspection Type:.2 r ,J+i0-g-, <br /> SB180 Posted Pes No Permit Posted Y.Yes 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 /> Ma"or violations pose a threat topublic health and must be corrected immediate! . Non-com liance may warrant closure of the food facility <br /> n rx wn - Demonstration of Knowledge. Mai oUr ccs Supervision OUT <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> Employee Heafth and Hygiene Personal Cleanliness " <br /> 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 Gontamination'bp Hands 27. Food protected from contamination during storage <br /> ,5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> Time and Temperature Retat�ortship Food Storage1DisplayfServ1ice <br /> 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> 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'?Utensils!Linens <br /> ill. 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;clean;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 procedures 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,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> Compliance with Gulf oyster regulations Physical Facilities <br /> Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention <br /> Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> Consumer Advi 43. Toilet facilities clean,supplied,and maintained <br /> Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Highly_Suscepiibie Populations �'� <br /> u e w Permanent Food Facilities <br /> 0. 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 /> 1.Hot and cold potable water available. Compliance and Enforcement <br /> U uid <br /> Waste Disposal 7. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Vermin 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By[Title: <br /> EH Specialist: /�/C R Phone: �5 3 _-7,P1 Page 1 of Z <br /> EHD 16-23 (1st pg) 419/12 { FOOD PROGRAM OIR <br />
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