COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

eta"t" SAN JOAQUIN COUN' �. .o� �-+ ENVIRONMENTAL HEALTH DEPARTMENT 17. X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: 0 -N A--�Q/-- Date: 7 Address: 2 Z ✓1 {'� S{- City: I� Zip Code: C� S-2 Owner/Operator: Telephone: Program Element: 1�j?j Program Record:/-N,,,," Inspection Type: 8180 Posted Yes I No Permit Posted Yes 1 No Re-Inspection on or After: IN=In Com lance 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. Major violations eose a threat to Eublic health and must be corrected immediate! . Non-compIlance max warrant closure of the food facility �VlO i)UT boy Si!pErvt$�Y3�' 23l)T 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Ernpit ygifene Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds {'a@r14'tdl f=ood Safety}R�9ujferAens" - ;H Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used _� ;�� ,,,` � _�...;-,.��,,,,�d , ami -;M � � • 7. Food protected from contamination during storage 5. 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, Sand used ==nn i ssxt ��u.,. fix_ ....a. ..... .. ..__... ._._._.>_._ MOW Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures ._Egyt ., 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean a� y rN 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food MAIM 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/warewashing procedures 37. Vending machines maintained 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source >, 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations £ Pf>tys3calaci{ift[es _., f'ctifptrrfanCe 1Nitt3;APfuccltred� itte§� s1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed _ "' r 3. Toilet facilities clean,supplied,and maintained .. � �_ 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing 4 rcti � LC�fE S P@rnl8SCt11175 g IS fi £$yNf�( O. Prohibited foods not offered at high risk facilitiesu 5. Floors,walls and ceiling are maintained and kept clean 4 �. 51 1Nater' O3 6. No living or sleeping quarters inside facility g._ _. 1.Hot and cold potable water available. � � 11f1i8nCe all tCBtTt _-s �.. s.: x / 6Eecf3a _ w 1� err 7. Signs posted;last inspection report available b 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vernon 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: EH Specialist: - Phone: 3 Page 1 of =HD 16-23 (1 sl pg) 4/16 FOOD PROGRAM OIR