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EHD Program Facility Records by Street Name
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1600 - Food Program
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PR0160397
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COMPLIANCE INFO
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Entry Properties
Last modified
4/30/2020 1:24:57 PM
Creation date
5/10/2019 3:51:57 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0160397
PE
1614
FACILITY_ID
FA0002830
FACILITY_NAME
R HEALTHY MEALS
STREET_NUMBER
843
Direction
W
STREET_NAME
FREMONT
STREET_TYPE
ST
City
STOCKTON
Zip
95203
APN
13544214
CURRENT_STATUS
01
SITE_LOCATION
843 W FREMONT ST
P_LOCATION
01
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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PQ�'k SAN JOAQUIN COUN k )Nlorl,Tu�S <br /> �o. .CpG <br /> Q` a ENVIRONMENTAL HEALTH DEPARTMENT <br /> 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sogov.org/ehd <br /> LlFORt� <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: 6 -4- 13 fi I F:0vcl Date: <br /> Address: 3 <br /> 43 b,+ City: ,0C�K-to 11 zip Code: o� 5 :2�03 <br /> Owner/Operator: 16 +z onay d Telephone: y 470„1 y-7 3 <br /> Program Element: 1(02-4 ogram Record: Inspection Type: o-H yl,e, <br /> SB180 Posted es 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 jor violations pose a threat to public health and must be corrected immediately. Ion-compliance may warrant closure of the food facility <br /> - -- -_---- --- <br /> _-- -_._....-- <br /> w nv NA Demonstration of Knowledge MAJ OUT cos 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 /> Communicable disease;reporting, restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements <br /> 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 /> 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> Time and Temperature Relationship Food Storage/Display/Service <br /> 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 /> 9. Proper cooling methods 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures 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 /> 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/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 /> 8. 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 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 /> V' 1 121. Hot and cold potable water available. Compliance and Enforcement <br /> Liquid Waste Disposal 47. Signs posted;last inspection report available <br /> 1/ 2. Sewage/wastewater properly 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: <br /> EH S <br /> p <br /> ec <br /> ialist: _VY jj�) kV'X')1"WPhone: (a �✓t i Page 1 of <br /> EHD 16-23 (1st pg) 12/15/09 "I / FOOD PROGRAM OIR <br />
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