COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

P°"t"• SAN JOAQUIN COUNTY Z� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 .. ;P• Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd A��FOR� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: � � k AA__NA�J1 i Date: '0��4 Address: Z City: ��y_-�m Zip Code: Owner/Operator: I GnM0 S Telephone:Ff�jg4(01-o:wf4 Program Element: I (0 VA Program Record: Inspection Type: - SB180 Posted 11 Yes ❑ No Permit Posted C 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. Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility N wo Nin Demonstration of Knowledge_ MAS OUT cos Supervision 1. Demonstration of knowledge;food safety certificate - 24. Person In Charge is present and performs duties mployee Health and-Hygiene Personal Cleanliness / 2. Communicable disease;reporting,restrictioE&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;nonds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco u 6. Approved thawing methods used Preventing Contamination b 7. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use X 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used r od Stora a/Dis�. ,. Time and�mperafure Relationship g play/Service 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 Proper cooling methods 32. Food properly labeled and honestly presented /10. Proper cooking time and temperatures - Equipment l Utensils/Linens A 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. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approved Soouurc'ff -- _ 38. Approved and sufficient ventilation and lighting nliiU115. 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 ysical Facilities Conformance With Approved Procedures` 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed £ Consumer Ad�ory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personallcleaning items;vermin-proofing Highly Suscep _ x-: rmanent Food Fa"i - ies 1 matible Populations •-...., , ,. P,._ + .�. *, 20. 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 mss.. F2. .Hot and cold potable water available. Compliance and Enforcement quid Waste Disposal 7. Signs posted;last inspection report available Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements e 9. Facility operating with a valid health permit W123. !N(o rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: ��, M(T(L EH Specialist: Phone: ri no --� /071 Page 1 of 2 EHD 16-23 (1st pg) 419 21; f�Ilf V FOOD PROGRAM OIR