COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

oeagl"- r SAN JOAQUIN COUP ENVIRONMENTAL HEALTH DEPARTMENT ._ 1868 East Hazelton Avenue, Stockton, CA 95205-6232 °4YiFo a;". Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: \ .. - Date: -2),' I _ Address: /J q C ONeu a\ city: zip cage: 9 33 tn Owner/Operator: J Telephone: Program Element: Program Record: Inspection Type: 58180 Posted Yes No Permit Posted Yes No Re-Inspection on or After: IN=In Compliance N/O=Not Observed NIA= lAp_pJicabie`cOq=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. h4a'or violations pose a threat to public health and must be corrected immediately. Non-compliance maX warrant closure of the food facility :n N,0 VA - Demonstration of Knowledge ivy opr c s Supervision_ . ori 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties - Employee Health and Hygiene - Personal Cleanliness I2. Communicable disease,reporting,restrictions 8 exclusions 25. Personal cleanliness and hair restraints G. No discharge from eyes.nose,or mouth;no open wounds - -General Food Safety Requirements x Proper eating,lasting,drinking,or tobacco use 26. Approved thawing methods used `Preventing Contaminatloniy"Hands - 27. Food protected from contamination during storage S. Hands clean and property washed;proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toric substances property identified,stored,and used ,- Time and Temperature Relationship -."_:. - Food StorageirDisplay/Senrice 'i 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 property labeled and honestly presented 10. Proper cooking time and temperatures EquipmenT/Utensils i linens' `- 11. Proper reheating procedures for hot holding 33, Nonfood contact surfaces clean �Protection From Contamination - - � . Warewashing facilities maintained;test strips available 12. No ro-service of resumed food 5. Equipment/utensits approved;installed;clean;good repair _ i 13. Food free from contamination and adulteration 6. Equipment.utensils and linens:storage and use 14. Food contact surface cleaned and sannizedrwarewashing procedures 37. Vending machines maintained Food From Approved Source - 38. Approved and sufficient ventilation and lighting k 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations:tagsrdisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities _ Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention �1118. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed .Consumer Advisory:. _ 3. Toilet facilities clean,supplied,and maintained x 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing .. Highly Susceptible Populations - -- " Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 15. Floors,walls and ceiling are maintained and kept clean X Water/Hot Water.� - 6. No living or sleeping quarters inside facility t.Hol and cold potable water available. - Compliance and Enforcement Liquid Waste Disposal - 7. Signs posted:last inspection report available Sewage,wastewater property disposed;toilet facility useatil 48. Compliance with plan review requirements Vermin - _ 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 0. Impoundment 51. Permit Suspension Reci!.J1ged /r y/Tit L- 0.f r,✓ EH Specialist: Phone: y O 2 Page 1 of Z EHO 16.23(1st pg) 4912 J FOOD PROGRAM OIR S