COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COUNZ �P ` ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209)468-3420 Fax:(209) 464-0138 Web:www.s'gov.org/ehd i FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: t X32 -1 Date: g.._1 S I Address: `1 �� w City: Zip Code: 53. Owner/Operator: �_ `Telephone: I Program Element: 1�Q'Z Program Record: S3` 02-(,::) Inspection Type: _ 8180 Posted 1i Yes i7 No Permit Posted []Yes LlNo Re-Inspection on or After: I IN=In Compliance NIO=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 most be corrected immediate!-. Non-com fiance rriaX warrant closure of the food facili K 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties I:m tltr1t:. ..� cf r. �N. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints �.. No discharge from eyes,nose,or mouth;no open wounds 5 , �I.F �d8tttr, Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used F lxgtgffjgi�3@itip ( flt ° -d• w 7. Food protected from contamination during storage5. . r. . 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 VIM _.. _.. 7. , Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided 9. Proper cooling methods " '!* 2? Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11, Proper reheating procedures for hot holding �...a m 3. Nonfood contact surfaces clean = 4. Warewashin facilities; 1ti>rt�rit1 tatltit g maintained;test strips available 12. No re-service of returned food € 5. Equipment/utensils approved;installed;clean;good repair _ 13. Food free from contamination and adulteration 36, Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 4 7. Vending machines maintained ` iitfL4tlltt, 4roved. aexr � �� ; 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 ft ., fcetl Facr� ,` "a r 1. Plumbing maintained;proper back flow prevention '.tY�0FaI1EnCfUSI ' m ' 18. Compliance with HACCP plan or variance conditions Y, 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing .M ..gym... 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 1�fafxr 'Hiot Wf�4r r . ��: 9 in lee P 9duartersinsidefacility 1.Hot and cold potable water available. i1T h a _nfarc8fltiettt_g "tea-• mem mquidlspaj . Signs posted;last inspection report available 7 asu-. 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements D� o@ 9- Facility operating with'a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment it 1. Permit Suspension i Received By/Title: !f . EH Specialist: _ Phone: Page 1 of EHD 16-23 (1 sl pg) 419112 l FOOD PROGRAM OIR ; I it I