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EHD Program Facility Records by Street Name
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1600 - Food Program
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PR0537436
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COMPLIANCE INFO
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Last modified
4/22/2020 2:51:04 PM
Creation date
3/25/2019 2:59:16 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0537436
PE
1624
FACILITY_ID
FA0021529
FACILITY_NAME
UNITED PALETERIA Y NEVERIA INC
STREET_NUMBER
720
Direction
W
STREET_NAME
EIGHTH
STREET_TYPE
ST
City
STOCKTON
Zip
95206
APN
16313010
CURRENT_STATUS
01
SITE_LOCATION
720 W EIGHTH ST STE B
P_LOCATION
01
P_DISTRICT
001
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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SAN JOAQUIN COUP. <br /> N: X <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> _= 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.segov.org/ehd <br /> �iFoaa <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT bt <br /> Name of Facility: I 1 nA'4-d, Pot f-1 N<V,4 r-10., �:L'1 G Date: S-I <br /> Address: ;L D UJ 6 h + + $t 6 City: 6+0 ay-+0n Zip Code: 9 SZO <br /> Owner/Operator: Telephone: <br /> Program Element: I (0 ALI Program Record: t2 32 Inspection Type: tti-�n'L <br /> SB180 Posted; Yes No Permit Posted,-_*Yes No Re-Inspection on or After: <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 /> Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility <br /> IN Hro N/A Demonstration of Knowledge Maa our ccs Supervision our. <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 /> 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements <br /> 4. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> 1}reventing Contamination by Hands 7. 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 <br /> V-1 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> y/ . Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> V9. Proper cooling methods 32. Food properly labeled and honestly presented <br /> ✓10. Proper cooking time and temperatures �' Equipmen#/Uterirsj� nens <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 /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> �j 14. Food contact surface cleaned and sanitized/warewash ing 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 /> -,-117. Compliance with Gulf oyster regulations Physical Facilities <br /> Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention <br /> 118. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> Consumer Advisory 43. Toilet facilities clean,supplied,and maintained <br /> "119. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> 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 /> 21.Hot and cold potable water available. Compliance and Enforcement <br /> Liquid Waste Disposal 47. Signs posted;last inspection report available <br /> ✓' 22. Sewageiwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Vermin 49. Facility operating with a valid health permit <br /> 123. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: Phone: Page 1 of <br /> EHD 16-23 (1st pg) 4/9/12 FOOD PROGRAM DR <br />
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