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COMPLIANCE INFO_2007-2019
EnvironmentalHealth
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1600 - Food Program
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PR0530053
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COMPLIANCE INFO_2007-2019
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Entry Properties
Last modified
10/1/2020 3:33:25 PM
Creation date
3/15/2019 9:22:53 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2007-2019
RECORD_ID
PR0530053
PE
1618
FACILITY_ID
FA0019761
FACILITY_NAME
MISTLIN SPORTS PRK CONCESSION STAND
STREET_NUMBER
1201
Direction
W
STREET_NAME
RIVER
STREET_TYPE
RD
City
RIPON
Zip
95366
APN
24534012
CURRENT_STATUS
01
SITE_LOCATION
1201 W RIVER RD
P_LOCATION
05
P_DISTRICT
005
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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'vtR ��c • SAN JOAQUIN COUNO <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> vxdw <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: (N (�� �C 5;�� Date: (0-t I f?� <br /> Address: ;-7.� ( City: zip code: ct S 3610 <br /> Owner/Operator: Telephone: <br /> Program Element: Program Record: �3��- Inspection Type: t � � <br /> SB180 Posted Yes ❑ No Permit Posted ❑Yes C No Re-Inspection on or After: <br /> IN=In Compliance WO=Not Observed WA=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 pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility <br /> IN mo wn Demonstration.of Knowledge NW our cos Supervision <xrr <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 /> 2. Communicable disease;reporting restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> 3. No discharge from eyes,nose,or mouth;no open wounds ' GeneralFood Safety Requirements <br /> 4. Proper eating,lasting,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.StoragefDisplay/Service <br /> 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 sell-service rood protected;Individual utensils provided <br /> Proper cooling methods 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures Equipment/Utensils/Linens, <br /> 1[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 WIN 35. Equipmentlutensils approved;installed;clean;good repair <br /> 13. 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 41. Plumbing maintained proper back flow prevention <br /> a 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 /> "jig. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> r-,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 /> .121.Hot and cold potable water available. Compliance and Enforcement <br /> Liquid Waste Disposal 47. Signs posted;last inspection report available <br /> 22. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Vermin 9. Facility operating with a valid health permit <br /> 23. No rodents,insects,birds or animals inside facility 0. Impoundment <br /> LLIJ 1. Permit Suspension <br /> Received By/Title: <br /> P � atfz <br /> EH Specialist: (Il _ Phone: y b PagEJ <br /> EHD 16.23 (1st pg)4/9/12 FOOD PROGRAM OIR <br />
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