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EnvironmentalHealth
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EHD Program Facility Records by Street Name
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MARCH
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1540
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1600 - Food Program
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PR0163152
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COMPLIANCE INFO
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Last modified
7/1/2020 4:49:02 PM
Creation date
3/14/2019 9:32:08 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0163152
PE
1625
FACILITY_ID
FA0001656
FACILITY_NAME
AMERICAN WAFFLE HOUSE
STREET_NUMBER
1540
Direction
E
STREET_NAME
MARCH
STREET_TYPE
LN
City
STOCKTON
Zip
95209
APN
09614021
CURRENT_STATUS
01
SITE_LOCATION
1540 E MARCH LN STE B5
P_LOCATION
01
P_DISTRICT
002
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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i <br /> ,��"�; 4�o� SAN JOAQUIN COUNT " <br /> tNVIRONMENTAL HEALTH DEPmATMENT <br /> a: a <br /> Yf: 11 :< <br /> •. 1868 East Hazelton Avenue, Stockton, CA 95205-6282 <br /> pR��P• Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:v,rww.sigov.orq/ehd <br /> Q�rF <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: C G ,�J Date: J <br /> Address: �yo G City: Zip Code: <br /> Owner/Operator: d,� Telephone: <br /> Program Element• Program Record: Inspection Type: <br /> SB180 Posted Y'es No Permit Posted Yes No Re-Inspection on or After: <br /> 2411) <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 /> Ma'or violations pose a threat to public health and must be corrected immediate) . Non-compliance may warrant closure of the food facility <br /> IN ruo V " " - Demonstration of Knowledge - .INAaI our 1,'cos Supervision - OUT <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> Employee Health and Hygiene Personal Cleanliness <br /> Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> No discharge from eyes,nose,or mouth;no open wounds <br /> 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 /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> 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 temperatures 30. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> 0. Proper cooling methods 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures Equipment f Utensils l 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 /> H13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 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 Physical Facilities <br /> Conformance With Approved Procedures 1. Plumbing maintained;proper back flow prevention <br /> )(18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> Consumer Advisory 43. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Highly Susceptible Populations Permanent food FacilitiesOR <br /> = <br /> 0. 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 /> Nil 1 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Vermin 49. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received ByfTitle <br /> EH Specialist: Phone: - Page 1 of <br /> EHD 16-23 (1st pg) 49112 FOOD PROGRAM OIR <br />
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