COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

�"'IV. SAN JOAQUIN COUNTI ' ENVIRONMENTAL HEALTH DEPARTMENT ' 1868 East Hazelton Avenue, Stockton, CA 95205-6232 +4. ID.a�w• Telephone:(209) 488-3420 Fax:(209)464-0138 Web:www.sigov.ora/ehd Lrt=oR FOOD PROGRAM OFFICIA INSPECTION REPORT Name of Facility: U lJ 0 0 Date: ddress: r >,ACity: Zip Code: Owner/Operator: r 7 ^ Telephone: &0 Program Element "� Program Record: Inspection Type: B180 Poste Yes El No Permit Posted es 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 immediatel . Non-compliance mag warrant closure of the food facility 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties NO r�ua f t11S Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hart restraints No discharge from eyes,nose,or mouth;no open woundsEl fl � Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used _.. m 27. Food protected from contamination during storage �°, .�'.._ -' °F1'eYeiitilt��►yifl�8��6??1 by tl`It�S; • ..,.,. .°m Hands clean and properly washed proper glove use 28. Washing fruits and vegetables before use F11-WE d* Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used a. e �:• m m a Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided i Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperaturesfiisnt;f 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean �;�otpgn} � ;" 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food5. Equipmentfutensils approved;installed;clean;good repair j == 13. Food tree 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 `��ry � ,:� �o�;�'t`fil1��p1'tt (t'�r� „ , Am•m°" a 8. Approved and sufficient ventilation and lighting � e 15. Food obtained from approved source 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 Conifaifttirsce iAppt stittf Prost� ° 1. Plumbing maintained;p Per back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed ,,. 3. Toilet tacilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 4. Premises;personalicleaning items;vermin proofing `w° _.. _ ...aHrg�tfy;Stt�cept+bl�l�tspitf�bons:°" ..:. ,, ....� �.. ��., 'P�ltliatlerltf�o�fwaciEttte� > 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean BaaRPM Wer1'Hottfr ., .. 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. !3rCtfr3Pt>eTltt .....°... 7. Signs posted;last inspection report available j, 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit N 3. No rodents,insects,birds or animals inside facility 0. Impoundment * i 1. Permit Suspension Received By/Titf / EH Specialist: ! V Phone: .-� Page 1 of END 16-23 (1st pg) 419112 ~' FOOD PROGRAM OIR