COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

oPa"1" SAN JOAQUIN COON' X ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �q<<Fo•a�;�p Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: GJ U_)o V'f 0. Date: Address: (O I \ t r m lt - ' ,L-e r L-rl City: S C'tL+o r-) Zip Code: 1521-0 Owner/Operator: Ma n rr1.%'n6X- 6" via- I Telephone: g3-SyN Program Element: ( t02-" Program Record: 9 9-0 -.L 20 O Inspection Type: V-40 V_H YL-R_ SB 180 Posted'(Yes No Permit Posted -;`Yes No Re-Inspection on or After: IN=In 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 eose a threat to public health and must be corrected immediatel . Non-corn liance may warrant closure of the food facility to rso I WA i Demonstration of Knowledge mro 11 OUT co,, Supervision WT 1. Demonstration of knowledge;food safety certificate j 24. Person in Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints i3. No discharge from eyes,nose,or mouth;no open wounds { General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use j 26. Approved thawing methods used Preventing Contamination by Hands - 27. Food protected from contamination during storage 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 Time and Temperature Relationship Food Storage/Display/Service 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 0. Proper cooking time and temperatures -= Equipment J Utensils!Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equip ment/utensiIs 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/warewash irig procedures ✓ 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting t 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths F 7. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention t . Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations 1 L Permanent Food Facilities Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility I.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable77- 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: r e1/ ,.\�,�VC EH Specialist: 1 Phone: _ Page 1 of EHD 16-23 (1st pg) 419/12 FOOD PROGRAM OIR