COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

pq.o�rN.. SAN JOAQUIN COUNTY . .... .0 � •.pG ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 Cq�IFO•na�Q' Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:.www.siqov.orq/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: DD Mq K1, P1 u.h Date: Address: L�� ✓-Z /2 �� Aj O n City: TU ��, Zip Code: 2� � TU � 5 Owner/Operator: -4/4 Telephone: L� , Program Element: Gj 2- Program Record: A D '5 22 7 Inspection Type: . SB180 Posted--.rYes No Permit Posted`f Yes - No Re-Inspection on or After: IN=In Compliance N/O=Not Observed N/A=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. Major violations pose a threat to public health and must be corrected immediatel . Non-compliance may warrant closure of the food focilit IN N/o NVA Demonstration of Knowledge MAJ our Cos Supervision ovr 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness ✓ 2. Communicable disease;reporting,restrictions&exclusions 2S. Personal cleanliness and hair restraints ✓ 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements 4. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage V" :[ 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship Food Storage/Display/Service 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment/Utensils l Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. 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 sanitized'warewashing procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting ✓ 15. Food obtained 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 Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention V 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained �_-t9. Advisory provided for raw or undercooked food 44. Premises:personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility L 21.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 22. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 23. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/ itle: EH J, C. Phone: _ / Page 1 ofd EHD 16-23 (1st pg) 12/15/09 7 FOOD PROGRAM OR