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COMPLIANCE INFO
EnvironmentalHealth
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EHD Program Facility Records by Street Name
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88 (STATE ROUTE 88)
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12755
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1600 - Food Program
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PR0161802
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COMPLIANCE INFO
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Entry Properties
Last modified
11/20/2024 9:23:08 AM
Creation date
4/30/2019 11:01:20 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0161802
PE
1624
FACILITY_ID
FA0000342
FACILITY_NAME
POINT QUEST EDUCATION
STREET_NUMBER
12755
Direction
N
STREET_NAME
STATE ROUTE 88
City
LODI
Zip
95240
APN
06314007
CURRENT_STATUS
01
SITE_LOCATION
12755 N HWY 88
P_LOCATION
99
P_DISTRICT
004
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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,o?a, .soG SAN JOAQUIN COUNT <br /> 4 ENVIRONMENTAL 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 /> �iFOR <br /> FOOD PROGRAM OFFICIAL INSPECTION DEPORT <br /> Name of Facility: )l Date: 1,4 <br /> _C1 - I S" <br /> Address: 2 J-i S `•/�1 1�- -, J City: � Zip Code: q S 2�Q <br /> Owner/Operator: 1 ` rw Telephone: <br /> Program Element: �, Program Record: L Inspection Type: <br /> S8180 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 /> Ma'or violations pose a threat to 2ublic health and must be corrected immedfatel . Non-corn fiance may warrant closure of the food facility <br /> --- - - -- <br /> Nr !hVC�;x-n Demonstration of Knowledge ` MA-i OUT =r s Supervision rrur <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. F rsonal cleans nts and hair estraints <br /> No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements <br /> 14. 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 /> { . 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 StoragefDisplay/Service <br /> 7. 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 /> 1o. Proper cooking time and temperatures j Equipment/Utensils/,,Linens <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> Protection From Contamination 34. Warewashing facilities maintained;test strips available <br /> 1102 OWW,12. No re-service of returned food f 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/warewashing 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 /> 19. Advisory provided for raw or undercooked food j 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,, , 6. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. Compliance and Enforcement <br /> Liquid Waste Disposal 47. Signs posted;last inspection report available <br /> �2. Sewage;ivastewaterpioperly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Vermin 49. 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; n <br /> EH Specialist: Phone: Page 1 of Z <br /> END 16-23(Est pg) 4/9/12 FOOD PROGRAM OIR <br />
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