COMPLIANCE INFO_2011-2020 - Laserfiche WebLink

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SAN JOAQUIN COUNTY a ENVIRONMENTAL HEALTH DEPARTMENT -_ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �4•. �;;� Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:wwwsiaov.orta/ehd {IFdYi FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: _ � T X Date: C,--,Gpt_ 1 Address: (7% City: Zip Code: �. �_ Owner/Operator: Telephone: Program Element: Program Record: , S Inspection Type:, 81110 Posted ❑Yes D No Permit Posted i7 Yes D No Re-Inspection on or After: IN=In Compliance N/O=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. Major violations pose a threat to public health and must be corrected immediate) . Non-com liance may warrant closure of the food facility '�€. rho r� ,� �torlf3is��1 of l(c3if[ie�" � 3�,;, � � �I[pfrf;ti3�r>� ,,;• 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties . . Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 44No discharge from eyes,nose,or mouth;no open wounds a #Food,a � Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used # l�@tt3 >v'+3 tItfJ # " 011 $ r 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used ., 1pL4fIf&tK �cf�lt3p: -47.keiC � vim ....... 7. Proper hot and cold holding temperatures 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 t> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Ml j7k11]fat>+ Stlftt �;na, 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed:clean;good repair a? .13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained I t"a �, 31 Df11 L4 ;;, ...•.•... acv- ? t11 ;. 4 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source _�,a°• pp � � 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations 3taCt�l i=act! tres' _..:....... _...` iRt1 riar1 i�ftfll , -- 1. Plumbing maintained;proper back flow prevention Ap ft 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Gnsumer Adtdta 3. Toilet facilities clean,supplied,and maintained I'M 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing w ,: ,,., .� tit 'Su��p4ible ��f�t#tli �itahiDr�t�otr�f�act� a i s 0. Prohibited foods not offered at high risk facilities -: 5. Floors,walls and ceiling are maintained and kept clean _ __ a.. • Yost rtot lal � z `, 6. No living or sleeping uarters inside facility 1.Mot and cold otable wateravailable. - �i- "" � } p ,",, �,�'t►rl:tpfiil �tlipt#�,fbra;�tner� 7. Signs posted;last inspection report available , ` 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements - Verai�r� 9. Facility operating with a valid health permit .. �,�� 3. No rodents,insects,birds or animals inside facility 50. Impoundment i T 1. Permit Suspension I Received B EH Specialist: � i - ` Phone: . Page 1 of EHD 16-23 (1st pg) 419/12 1�1� v FOOD PROGRAM OIR