COMPLIANCE INFO_2011-2019 - Laserfiche WebLink

Home Browse Search

opAH!,N„ O `./ SAN JOAQUIN COUN 4 ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 a Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.siaov.ora/ehd 9�rFOP� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 727; a ill at CA Date: _ ddress: ;LOO City: C J O Zip Code: wner/Operator: v T Telephone: Program Element: Program Record: DROQll Inspection Type: 8180 Posted Yes No Permit Posted Yes No Re-Inspection on or Atter: IN=In Compliance WO=Not Observed WA=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. Ma'or violations ose a threat to public health and must be corrected immediately. Non-compliance mavwarrant closure o1 the food facility Demo n nstration of Knowledge Supervision tf Uem,n 1r ticn of n I l.)e:food Safely cedificate � 24 e son In Lh rnE i.,presr cf i N „;r n. dukes Employee Health and Hygiene Personal Cleanliness Communicable disease;reporting,restrictions 8 exclusions 25 Prr;onal clr anli n_ss and hmr i� mints No discharge from eyes,nose,or mouth;no open wounds General Food Safer,,,Requirements Proper eating,tasting,drinking,or tobacco use 26 ApF vodlha mg Ethos _a 27. 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 usetl ,Relationship Food Storage/Dispta"'. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected;individual utensiis provided Proper cooling methods 32. Food properly labeled and honestly presented . Proper cooking time and temperatures MEN! . Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean .::: .. 34. Warewashing facilities maintained;test strips available . No re-service of returned food 35. 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 sanitizediwarewashing procedures 7. Vending machines maintained 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible . Compliance with shell stock regulations:tags/display 40. Proper use and storage of wiping cloths Compliance with Gulf oyster regulations _-_ L Phys I� w ,.:`onformance `'Approved Pr ores 41. Plumbing mainfained:proper back flow prevention l ^i B. Compliance vnm HaCCP plan or vanance conditions 42. Garbage and refuse properly disposed Consumer Advisory -: 43. Toilet facilities clean.supplied,and maintained . Advisorv;,rovided for=ne or undercooked food 44. Premises: pErs nalcicain t.1 Aerie aermin-proofing "' "Susceptibte oj7t31ations Permanent Food Facilities rohibited foods not offered of high risk facilities - 45. Flors.vall5 4, ,dine e , M.� anes i u .c&ter 46. No living or sl Fin;;yuan ns da fe-ilityjF1ot and cold potable water available. Com lance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 22. Sewojc vastcm..er properly disposedtoile,f i ill, ,iscaolc- 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit radepts,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received By/Title: , H Specialist: Phone: D _! I a - Page 1 of 2, EHD 16-23 (1st pg) 45!12 FOOD PROGRAM OIR