COMPLIANCE INFO_2016-2020 - Laserfiche WebLink

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�"r" SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT �. / v= 1868 East Hazelton Avenue, Stockton, CA 95205-6232 c �p Telephone:(209) 468-3420 Fax:(209) 464-0136 Web:www.sigov.org/ehd 4�JkoAi' FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: d n r G r. , Date: i Address: 11 L� l _ 1 h; K t G h City: �i� I Zip Cade: `f W n 7 t Owner/Operator: lJ S• G 5 Telephone: Program Element: Program Record: IJP 01 tf y Inspection Type: Gbt a n f 6180 Posted XYes ❑ No Permit Posted ❑: s ❑ No 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. Ma or violationsose a threat to ublic health and must be corrected immediately. Non-compliance may warrant closure of the food facility 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Emp1 cayee ttealtdlgi olt� _ __ lrso GtetaGness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints f No discharge from eyes,nose,or mouth;no open wounds 1j,FoOct Fait X14 9 Y P �... .. << Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used PaRevertlktg Cartllattt►trf „„ -°.,- 7. Food protected from contamination during storage - '71". . Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use =: ..,. f6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,scored,and used ..:; °.o<� • ="1'�ttle ats��`esn�rafure;f�i�t�t1�'t�'k__ °` :° � i��tgeml�s�yl�ennce. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures g �n;1f13i, 1� Lffs'`" ,t 11. Proper reheating procedures for hot holding s 3. Nonfood contact surfaces clean x " "" 4. Warewashin facilities maintained;test strips available Pr�'t�ctroh:FtV�rllOotli�frtr i�tt#; 9 P 12. No re-service of returned food 35, Equipmentlutensils approved;installed;clean;good repair x X ie; 13. Food tree from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanilizedlwarewashing procedures 37. Vending machines maintained F�uod f=rom m.Ap� a 8. Approved and sufficient ventilation and lighting tt�ued ske 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tagstdisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations B �':... Oottlorr3la '. 11et 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Hi1a1 .SustpfbdePlappiat<tstt m f� tattetaood Facil�ffes, su Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean 6No living. ..... . g or sleeping P 9 quarters inside facility 1.Hot and cold potable water available. iar1riictrcrtisn� inspection report available C2iSSC�rasaE :,.,. .....,- ......._ .. ns posted;last 7. Si 9 P 2. Sewagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements m y 9. Facility operating with a valid health permit �,.. 3. No ro nts,insects,birds or animals inside facility 50. Impoundment 1151. Permit Suspension RFOOD PROGRAM OIR eceived B /Tit! EH Specialis : _ Phone: 414 4. 3 / of V Page 1 EHD 5623 (1st pg) 4!9112 ,l f,