COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COUNT �+ ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd t;Foti FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: S I 7-o 1 Date: �2 Address: City: Zip Code: � C? I C L ra nf L: n A I rr oc 9 S) 7f. Owner/Operator: 11 t� 7)0 n(` S( h r c� A r Telephone: �-32- O S/ G' Program Element: ( Program Record: Inspection Type: , B180 Posted es No Permit Posted 7Yes No Re-Inspection on or After: f 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. Major violations pose a threat to ublic health and must be corrected immediately. Non-corn fiance mqX warrant closure of the food facilit ty, x�o wA ' teIDS#fsttiOrf Of 1S�i3VY 'LtBs � � AaA� nur .ea5 ctlperviSt�f#> Otl7 1. Demonstration of knowledge;food safety certificate R 24. Person In Charge is resent and performs duties 9 Y �,�q 9 P ,. ' Employeelealth afid Hygiene � �rsoaal Ctsasthness„ a Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds �G�FaodSafetVAirents . . Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used g frprttAM1 27. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashin facilities supplied and accessible 29. Toxic substances property identified,stored,and used 9 pP P P Y "1110,. o Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control V31. Customer self-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented �t 10. Proper cooking time and temperatures :EgUlprq �,,t�n> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean _x: Y 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use Vr 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained F x, Eaod>+rolt»A�3j3tov Source 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations " o►trlarlCe With Appr !? "GtditeS` µ n,,# ,, 1. Plumbing maintained;proper back flow prevention Compliance with HACCP plan or variance conditions Y 42. Garbage and refuse properly disposed " ,, Y 3. Toilet facilities clean,supplied,and maintained NAM 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing LtSC$j3t,Yb1>n°Y'�+?_.., ,., ,?,_.�'�' `Perm811�1�t Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean s 4ater �tlOt 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. " ._ 7. Signs posted;last inspection report available VC, 4 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vernuti 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone:!✓l �.f� J)// Page 1 of EHD 16-23(1st pg) 4/9/12 G FOOD PROGRAM OR