COMPLIANCE INFO_2001-2014 - Laserfiche WebLink

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o�°gtN c SAN JOAQUIN COUNTY y: X ENVIRONMENTAL HEALTH DEPARTMENT • 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd 4L�i=0R� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: G n A Date: 11-1 -13 ddress: 9 City: Zip Code: // E YO S-e- rrL.s. v--e - Owner/Operator: rade„ Telephone: 47017 SSD Program Element: Program Record: (� Inspection Type: o4-1y) 7 SB180 Posted es ❑ No Permit Posted es ❑ No Re-Inspection on or After: G��S� 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 immediate) . Non-compliance may warrant closure of the food facility VfflDemonstration Demonstration of Knowledge MnJ our cos Supervision ouTuT of knowledge;food safety certificate 24. Person In Charge is present and performs duties NWMMNMA�oyee Healt ,and Hyg a_e' _. Personal Clean• es �2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints M3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Re tasting, Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used r n a n �on byYHands 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used im rature Relatio hip ood S oragelDisplay/Service 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 9. Proper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 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 - 5. 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 err - Food From Appr6 e&So ce 38. Approved and sufficient ventilation and lighting 15. Foodobtained from approved source ! 9. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations it IMMLQunace With Approved Procedures. 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory P. ' 3. Toilet facilities clean,supplied,and maintained 01 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly SusceptT o uIations PerW anent Food Facilities - 101 0. Prohibited foods not offered at high risk facilities 45, Floors,walls and ceiling are maintained and kept clean d;1Natc;/H�t,Water = 6. No living or sleeping quarters inside facility INME1.Hot and cold potable water available. a - I-iquiclWaste Disposal _ 7. Signs posted;last inspection report available /EIW2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements i 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title:-7'- EH Specialist: Phone: Page 1 of IL74 zz_- I EHD 16-23(1st pg) 4/ FOOD PROGRAM OIR