COMPLIANCE INFO_2016-2019 - Laserfiche WebLink

Home Browse Search

peat" SAN JOAQUIN COUNT X ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 7. =. �a Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd 4C�FD�c� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: (4 q tA e. r t& E I F )E , Date: Address: VCity: Zip Code: 520v (' Iek- # c-I2 f r Owner/Operator: Telephone: �,hu c c ) � Program Element j Program Record: J so C- 3 I d' Inspection Type: ;Cf IS 8180 Posted Ye No Permit Postedes No Re-Inspection on or After: 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 gose a threat to ublic health and must be corrected immediate!_,. Non-com /lance max warrant closure of the food facility rYb { A.:�Z n O# flOW�Bt Br � w\� tttlr GxiS SuperYfS 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties P r §\ Errl�f�ta1'dtld'.}�Y91ettG* \\ \u ^ sMMER-2 Communicable disease;reporting,restrictions&exclusions 11013 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds _., ',rB �Sae ! 9 Y P . Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used . 1it �#acni ,. s W; 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 „., wkwi 'a: ' e' tiorfarip 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 Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures \� , P 9 P J .. . £qulpll»A t7tenlsiis�' a\ . .s: 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean - " ,„,„ Cbt11i�>vortfit 34. Warewashing facilities maintained;test strips available .a o._-a_ . _ �. a ft 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair ,u 13. Food free 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 38. 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 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations e rrnapCe yyrth OYQiM s .. 1. Plumbin maintained;proper back flow revention T 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed MW 3. Toilet facilities clean,supplied,and maintained RM 9. Advisory provided for raw or undercooked foodLI44. Premises;personal/cleaning items;vermin-proofing a 3 n FerniOia �.t�1GeS Bt p ti\,a 0. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean Water l ft x '. 6. No living or sleeping quarters inside facility Hot and cold potable water available. 8t1Ge Wilt 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements enWIN ti�� s �„ 9. Facility operating with a valid health permit �.. 3. No rodents,insects,birds or animals inside facility 0. Impoundment 151. Permit Suspension Received By/Title: ( SJC,r EH Specialist: _ Phone: Page 1 of 7 EHD 16-23 (1st pg) 419/12 FOOD PROGRAM OIR