COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

0P411"• SAN JOAQUIN COUNTY �.•�coG ENVIRONMENTAL HEALTH DEPARTMENT N: X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209)464-0138 Web:wWW.sigov.org/ehd 4�Ii=0R� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: r V,LC Date: 7�' ddress: �� YVI, LIC-1v Zip Code: Owner/Operator: /„�a ` r�L KI-1 Telephone: '"' �[Tl0 Program Element: v Program Record: Inspection Type: S13180 Posted Yes No Permit Posted ❑Yes YNO 9Re-Inspection on or After: IN=I 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. Ma"or violations pose a threat to public health and must be corrected immediate/v. Non-compliance may warrant closure of the food facility Na _, Demonstration f K _onowledge Supervision c T 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene _ Personal Cleanliness 42. Communicable disease;reporting,restrictions&exclusions41 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds 1 0 1 General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used P tinting Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used F Time and Temperature Relationship_ S. 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 q nt/Ut i deensils/Linens 11. Proper reheating procedures for hot holding i 33. Nonfood contact surfaces clean 7 otect'on Proms ontamma�Tti 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils 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 5. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible . Compliance with shell stock regulations;tagstdisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulationsPhys egaegnis C'onform'ance With Appro d Procedures __ 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory - 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing Highly'Susceptible Populations - Permanent Food Pam e 20. Prohibited foods not offered at high risk facilities - 5. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 6. No living or sleeping quarters inside facility 21.Hot and cold potable water available. complianeeEnforce - -Liquid Waste:D_sposal,, }_ 7. 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/Title _ EH Specialist: ',�^ Phone: �i- Page 1 of ILL EHD 16-23 (1st pg) 4/9/12 ` V V / r FOOD PROGRAM OR