COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COUN I0: ENVIRONMENTAL HEALTH DEPARTMENT X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:vrvW.sigov.orq/ehd tlFOSi FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 50I mbt.r V-*-+ Date: s Address: "I (Y)QA( SOn &F _ZiCity: 1 _ C �n p_Code: Owner/Operator: ^ _I L,� ' L" Telephone: �Lf&(0_5I 7 2- Program Program Element: I l Program Record: (2 M 0 l to,rP(P Z Inspection Type: '-- i B180 PostedYes 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 2ose a threat to Eublic health and must be corrected immediate) . Non-com liance may warrant closure of the food facility an'Wo VA < flernranstration of Knowledge : out cos Supervision a 7. Demonstration of knowledge;food safety certificate :7 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 ,3. No discharge from eyes,nose,or mouth;no open wounds I General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contaminatiota py 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 2.9. Toxic substances properly identified,stored,and used `Time and Temp era ` Aaod Stora is 1a 1Servlce 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 10. Proper cooking time and temperatures Equipment'f Utensils f i.i, 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 2. No re-service of returned food 35. Equipment/utensils 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 i rig procedures 37. Vending machines maintained Food From'Approved Source 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source x 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths Com Pliance with Gulf oyster regulations .. . ,.. Physical,Facifiti+es Conformance With Approved Procedures, ,�� 1. Plumbing maintained;proper back flow prevention im Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed :; „ ,; ,r�i0[75itmer-Advisot "r~> 43. Toilet facilities clean,supplied,and maintained 01 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing HiqNy,Susceptipfle Populations Permanent Food Facilities Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Co mp3iance and Enfotcemexlt liquid Waste N 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin W9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone: Page 1 of a cs - - Iz�.� >'� EHD 16.23 (1st pg) 4/9/12 FOOD PROGRAM OIR