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EHD Program Facility Records by Street Name
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MARCH
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1049
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1600 - Food Program
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PR0162843
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COMPLIANCE INFO
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Entry Properties
Last modified
7/1/2020 4:00:06 PM
Creation date
4/2/2019 8:44:06 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0162843
PE
1625
FACILITY_ID
FA0001096
FACILITY_NAME
MCDONALDS #11797
STREET_NUMBER
1049
Direction
E
STREET_NAME
MARCH
STREET_TYPE
LN
City
STOCKTON
Zip
95210
APN
10408004
CURRENT_STATUS
01
SITE_LOCATION
1049 E MARCH LN
P_LOCATION
01
P_DISTRICT
002
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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mg <br /> SAN JOAQUIN COUNT <br /> LNVIRONMENTAL 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 /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: J Date: <br /> Address: D L� City: Zip Code: <br /> Owner/Operator. G lam, ., �y .1 P\ //1 .., _„ Telephone: <br /> Program Element: Program Recorld: l ( Inspection Typer i <br /> �( t. <br /> B180 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 ublic health and must be corrected immediatel . Non-coin fiance may warrant closure of the food facility <br /> iN xo wnemonstratien of Itnawledge taxi rur cos Supervision 001; <br /> Demonstration of knowledge,food safety certificate 1-7 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 Fond Safety Requirements <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> Preventing Contamtc>uw'< iy Hands . ,. `" 7. Food protected from contamination during storage <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> Time and Temperature�Retationsttip �� � ' ,. , ,, _ Faot Storage$Dtsn1 <br /> :.,. <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 self-service food protected;individual utensils provided <br /> Proper cooling methods 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures Equipment')"Utensils f Linens`` <br /> 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> ~,- ? 'rotes#fan From`Corita ninett x 34. Warewashing facilities maintained;test strips available <br /> � .� <br /> 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair <br /> yr 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 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 fighting <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 /> ;; T7. Compliance with Gulf oyster regulations Physical Facilities <br /> Corifnrmance With Approved;Procedures 1. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> r . <br /> consumer Advisory 43. Toilet facilities clean,supplied,and maintained <br /> 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Highly-Susceptible i� pulations -' '' Permanent Food Facilities <br /> D. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> Water 1Hot Water, 46. No living or sleeping quarters inside facility <br /> r' 1.Hot and cold potable water available. .Compliance anilEnforcement <br /> Liquid Waste Disp�v_ ��- � � 7. Signs posted;last inspection report available <br /> 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Vermin9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: ; <br /> EH Specialist: / L Phone: Page 1 of <br /> EHD 16-23 (1st pg) 41912 FOOD PROGRAM OIR <br />
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