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COMPLIANCE INFO_2011-2019
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1600 - Food Program
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PR0504923
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COMPLIANCE INFO_2011-2019
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Last modified
10/22/2020 4:53:02 PM
Creation date
1/29/2019 3:33:22 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2011-2019
RECORD_ID
PR0504923
PE
1632
FACILITY_ID
FA0019488
FACILITY_NAME
MUSD-SIERRA HIGH SCHOOL
STREET_NUMBER
1700
STREET_NAME
THOMAS
STREET_TYPE
AVE
City
MANTECA
Zip
95336
APN
22211001
CURRENT_STATUS
01
SITE_LOCATION
1700 THOMAS AVE
P_LOCATION
04
P_DISTRICT
005
QC Status
Approved
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JCastaneda
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EHD - Public
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Op4UtN <br /> SAN JOAQUIN COUNT <br /> b: < <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> R_ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> .• o9�/Foa�vP• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: t- q. Date: <br /> Address: -700 -rf Q �S City: 4-r CA Zip Cod .-33 <br /> Owner/Operator; Yr-� 'I� Telephone: $2�_ 3q '7'7Program Element: �V Program Record: Inspection Type: Eh <br /> 8180 Posted Yes ❑ No Permit PosteciCiL.Yeill LINO 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 /> Major violations psea threat to public health and must be corrected immediatel . Non-compliance may warrant closure Or the food facility <br /> . coo ern Demonstration of Knowledge rune our cos Supervision on, <br /> V1 1 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> Employee Health and Hygiene Personal Cleanliness <br /> 2. 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 Contamination by 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 /> 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> Time and Temperature Relationship Food Storage/Display/Service <br /> 7. Proper hot and cold holding temperatures0. Food storage;food storage containers labeled <br /> 8. 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 1 Linens <br /> 11. 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 /> Now' Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> IV1 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 /> 17. Compliance with Gulf oyster regulations I Physical Facilities <br /> Conformance With Approved Procedures 1. Plumbing maintained;proper back Flow prevention <br /> 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed <br /> Consumer Advisory 43, Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing <br /> Highly Susceptible Populations Permanent Food Facilities <br /> 20. 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 /> Liquid Waste Disposal 47. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements <br /> Vermin 49. Facility operating with a valid health permit <br /> 3. No rodents,insects irds or animals inside facility 50. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: C- f� <br /> VRI-Specialist: \ Phone: q _ o Pagel of <br /> EHD16-23 (tstpg) 419/12 t^/`� o FOOD PROGRAM OR <br />
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