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EHD Program Facility Records by Street Name
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HAMMER
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1600 - Food Program
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PR0526579
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COMPLIANCE INFO
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Entry Properties
Last modified
5/15/2020 1:09:14 PM
Creation date
4/10/2019 11:24:53 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0526579
PE
1620
FACILITY_ID
FA0010345
FACILITY_NAME
THE HOME DEPOT STORE #0662
STREET_NUMBER
3818
Direction
E
STREET_NAME
HAMMER
STREET_TYPE
Ln
City
Stockton
Zip
95212
CURRENT_STATUS
01
SITE_LOCATION
3818 E Hammer Ln
P_LOCATION
01
P_DISTRICT
002
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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SAN JOAQUIN COUN <br /> Z, 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 /> ��FORl� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: Date: ( J <br /> Address: IA- wil ( City: U �,n Zip Code: G� $-Z Z <br /> Owner/Operator: p ,f ;Imo- v)1 • & i O I 1 Telephone: , � Q0 <br /> Program Element: /vt ``7 ProgramRecord: " Inspection Type: <br /> IS B180 Posted Yes No Permit Posted e5 No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A= 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 immediatel . Non-compliance may warrant closure of the food facility <br /> IN ruo rua Demonstration of Knowledge OUT ccs Supervision OUT <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 /> 2. Communicable disease;reporting, restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> 13. 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 /> Preventing Contamination by Hands 27. 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 Food Storage/Display/Service <br /> 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> 9. Proper cooling methods 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures Equipment/Utensils!Linens <br /> 1. 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. Equipmentlutensils 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/warewashiny 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 /> 17. 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 /> I19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Highly Susceptible Populations Permanent Food Facilities <br /> 0. 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. Sewager'wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Vermin 49. Facility operating with a valid health permit <br /> 23. No rodents,insects.birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: -7 (in <br /> EH Specialist: r� l Phone: / _ i� Page 1 of <br /> EHD 16-23 (1st pg) 4/9/12 17 FOOD PROGRAM OIR <br />
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