COMPLIANCE INFO_2016-2019 - Laserfiche WebLink

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SAN JOAQUIN COUNTY ?.. ENVIRONMENTAL HEALTH DEPARTMENT N: X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 cq.• ;P Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.s*gov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: SO F 1 AO�> Date: �1 Address: ^`O t. W City: �� GLrr� / Zip Code: `�Z Owner/Operator: ouoc)�, nom) Fntm`G "aa 0-� tv �C•��' Telephone: Program Element: W� ProgramRecord: wbl�.00600Inspection Type: SB180 Posted V1 Yes ❑ Rermit Posted ❑ es ❑P 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. Mayor violations pose a threat"y health and must be corrected immediatelNon-compliance may warrant closure of the food facility IN 14-1e HSN Demonstration of Knowledge Supervision au- �1 Demonstration of knowledge.food safety certificate I 24 Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness 12 Communicable disease;reporting,restrictions&exclusions 25 Personal cleanliness and hair restraints d 13 No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements W. Proper eating.tasting,drinking or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage k774 . 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,and used Time and;Temperature Relationship 7. 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 Equipment 1 Utensils I Linens 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 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approved Source 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 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures _ 1. Plumbing maintained;proper back flow prevention I 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities j �0. 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 �21. Hot and cold potable water available. owl a"nte and Enforcement Liquid Waste Disposal 47. Signs posted,last inspection report available 2. Sewage/wastewater properly disposed.toilet facility useable 48. Compliance with plan review requirements renin _ 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals ins de facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone: n Page 1 of EHD 16-23(1st pg) 4/9/1 FOOD PROGRAM OIR