COMPLIANCE INFO_2016-2019 - Laserfiche WebLink

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SAN JOAQUIN COUNTY q ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.s ov.or /ehd �iFORa FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: �"� GK _ Date: Address: G P 2 City, rG C Zip Code: OwnerlOperator: T -rr� ('t 3 Telephone: Program Element: b�S Program ecoid: Inspection Type: 14 B180 Posted Yes ❑ Rermit Posted V/Yes ❑t Re-Inspection on or After: IN=In Compliance N/O=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. 3 Major violations pose a threat to Rublic health and must be corrected immediate) . Non-com fiance may warrant closure of the food facility sem: ��• v;,, i 1. Demonstration of knowledge;food safety certificate - X 4. Person In Charge is present and performs duties } Y Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds ---.-° 9 y P � Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 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 �: d`: 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 X . Proper cooling methods 32. Food properly labeled and honestly presented w. 10. Proper cooking time and temperatures „-,qtr•,•� ;"' 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 34. Warewashing facilities maintained;test strips available i 12. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair X 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use X 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained 15. Food obtained �_ .;�'.,,. ,:,,... . <._r_,= � •.; ..'-n:q_b-��?�` 38. Approved and sufficient ventilation and lighting 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 ;, j >, 4 ._, v= ',,,' I¢ iG 1. Plumbing maintained;proper backflow prevention xi 1 18. Compliance with HACCP plan or variance conditions 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 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean x s 6. No living or sleeping quarters inside facility � 1.Hot and cold potable water available. 3 z:. 7. Signs posted;last inspection report available AIM2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit i ° W43. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: Q C.e.2 e-e- EH Specialist: Phone: 6 P� �/ Page 1 of� 0 (9 } EHD 16-23 (1st pg) 419112 FOOD PROGRAM 01R S