COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

9 SAN JOAQUIN COUNA ENVIRONMENTAL HEALTH DEPARTMENT Q: a 1868 East Hazelton Avenue, Stockton, CA 95205-6232 c... ,p Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.siaov,oro/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ree if.rels 0rI A7/1 , +a Date: /D Address: i� Com' TY�rC Zip Code: S J 3,- owner/operator. FO✓iSal-00 rirr rd b'TO 3S- 6Odic Program Element: 1 ,23 Program Record: so,,;, Inspection Type: e SB180 Posted es ❑ No Permit Posted d1i Ll No Re-Inspection on or After: IN=In Compliance WO=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 public health and must be corrected immediately, Non-compliance may warrant closure of the food facility IN N:o NA Demonstration of Knowledge M.AJ our ccs Supervision 1t' ji 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties A aagh,"dhygiene Personal Cleanliness . Communicable disease; reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety.Requirements .. . Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing`Contamination by Hands 27. Food protected from contamination during storage tds clean and properly washed;proper glove use 28. Washing fruits and vegetables before use dwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship Food Storage/Display/Serviceer hot and cold holding temperatures 30. Food storage food storage containers labeled er use of time as a public health control 1. Customer self-service food protected;individual utensils provided er cooling methods 2. Food properly labeled and honestly presented er cooking time and temperatures yr 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination - 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair V/1713. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Footl contact surface cleaned and sanitized/warewash ing procedures v 37. Vending machines maintained Food From Approved Source 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths t 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations. Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water - 7 - 6. No living or sleeping quarters inside facility l 21.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available r 22. Sewage/wastewater properly disposed:toilet facility useable 46. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit i -23. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received Bylfitle: ( Z�� 4 (_ EH Specialist: Phone: -3 r Page 1 oft EHD 16-23(1st pg) 4/9/12 FOOD PROGRAM OR