COMPLIANCE INFO_2015-2019 - Laserfiche WebLink

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QurN SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT. 1868 East Hazelton Avenue, Stockton, CA 95205-6232 '�..• - Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.sigov.or_glehd FOOD PROGRAM OFFICIAL INSPECTION REPORT rName of Facility: Date: ` y �fOl11�C2 t� Gl ` ress: USaC�tY U ` zip Code:er/Operator: c� Telephone: Program Element: (Q ( Program Record: U r Inspection Type: IS B180 hosted Yes 11Rermit Posted ❑ es C7 P Re-Inspection on or After. ?, \N e e- IN=In Compliance Nl0=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 correispond to each violation listed below. Ma'or violations 2ose a threat to public health and must be corrected immediate! . Non-com !tante may warrant closure of the food facr!!t IN Demonstration pf:lowvlsdge }wa 'viii cps Supervisim- 1. Demonstration of knowledge;food safety certificate i 4. Person In Charge is present and performs duties -- - Em6loyee Heatih atrii,htygiene .. . r Personal:€:fi3anliness ,;. t Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds �e31EBial Food Saisty RegtN[@MBn y Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used Rie►rei>ftng,Contanuraa#ion4 Mande;? p 9 g 7. Food protected from contamination Burin storage 5. 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 Time and-Tom Relatonship food StoragelDisPlaYiServr'c8 ; 7. Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled B. Proper use of time as a public health control 31. Customer self-service food protected;individuai utensils proviced I I . Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment 1 Utei:sAs:1 Lsnens l l l. Proper reheating procedures for hot holding ' 33. Nonfood contact surfaces clean FroLeodon From tTaidtarninatlaie 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. EquipmenUutensils 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 sanitizedlwarewashing procedures 37. Vending machines maintained I/ _fppda"oen Approved Saura' , -. - 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source LJ39. 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 PiiySiGaf FaC3141" Coa#ormaitG$.tAfith.Approved FtrAGediire - 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 1 717 42. Garbage and refuse properly disposed _ConstiritB!Advisory; - 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food I 4. Premises;personal/cleaning items;vermin-proofing Highly Stisieept bie l?opulatiorts Pemralle_t►t Food Facilities ?' . 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean - Y1fat@rJ"Plot Wat$r 6. No living or sleeping p' g quarters inside facility 1. Hot and cold potable water available. C1 iatitGe and EnMrcerilent _ I igiaid W ,Ris -- -• 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 8. Compliance with plan review requirements Verriliitt 9. Facility operating with a valid health permit rodents,insects,birds or animals inside facility 50.,Impoundment 51. Permit Suspension Received ByITitle: EH Specialist: tatajc- Phone: /r Page 1 of _ X� , END 16-23 (1st P9) Qx � FOOD PRO(-, Ca