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COMPLIANCE INFO_2016-2019
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PR0539880
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COMPLIANCE INFO_2016-2019
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Entry Properties
Last modified
9/18/2020 2:52:42 PM
Creation date
4/4/2019 2:11:51 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2016-2019
RECORD_ID
PR0539880
PE
1632
FACILITY_ID
FA0022811
FACILITY_NAME
HUMPHREYS COLLEGE ACADEMY OF BUSINESS, LAW & EDUCATION
STREET_NUMBER
6504
STREET_NAME
PACIFIC
STREET_TYPE
AVE
City
STOCKTON
Zip
95207
CURRENT_STATUS
01
SITE_LOCATION
6504 PACIFIC AVE
P_LOCATION
01
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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........... <br /> SAN JOAQUIN COUt. <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax.,(209)464-0138 Web:vryvw.siaov.orQ/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: Date: <br /> Address: (05 16 'J 0 0 74w-4L City: C-5+V C'd C-to Al Zip Code: 9(5?-07 <br /> OwnerlOperator: h-0-Y-S Co I 1'e-2_C_ Telephone: c173-I&OO <br /> Program Element: Program Record: PYZ0 f? 3&-7-73 Inspection Type: <br /> SB180 Posted I- Yes No Permit Posted 1)LYes 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 /> mma'or violations pose a threat to public health and must be corrected immedlatel Non-compliance may warrant closure of the food facility_ <br /> N rV0 MIA Demonstration of Knowledge OUT CO. Supervis on <br /> F-1 <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 /> ✓ Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> Preventing Contaminafion.by, an s"H 8 27. 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 Relationship Food Sto aaelDlspli <br /> 17. 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 /> V10. Proper cooking time and temperatures <br /> Equipment/Utensils f Linen, <br /> _Z <br /> 1 I- Proper <br /> reheating procedures for hot holding 33. Nonfood contact surfaces clean_ <br /> Protection From Con'tarninafion 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 /> 14. Food contact surface cleaned and sanitized/wa rewashing 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 /> �47. Compliance with Gulf oyster regulations Physical.Facilities <br /> Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> Consumer Advisory 43, Toilet facilities clean,supplied,and maintained <br /> V'11 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Highly,Susceptible Populations Permanent Food Facilities <br /> 40. Prohibited foods not offered at high risk facilities 17- 45. Floors,walls and ceiling are maintained and kept clean <br /> Water/Hot'Water 46. No living or sleeping quarters inside facility <br /> Hot cold potable water available. ..-Compliance and Enforcement <br /> TF 1,Ho P <br /> - <br /> Liquid Waste Disposal 47. Signs posted;last inspection report available <br /> aster pater 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,bird animals inside facility 50. Impoundment <br /> 1151. Permit Suspension <br /> Received By/Ti <br /> EH Specialist: Phone: Page 1 of <br /> M <br /> EHD 16-23 (1st pg) 4/9/112 FOOD PROGRAM OIR <br />
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