COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COUNTS� ENVIRONMENTAL HEALTH DEPARTMENT a• a 600 East Main Street, Stockton, CA 95202-3029 Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.siaov.orD/ehd �/FOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: �-caal�.- N t Date: r0 _7 Address: 3'/U J IJ Mt' f1 r?'(,w p City. 7r4� Zip Code: gs376 Owner/Operator: Telephone: Ani 1 �+��.V Program Element: I& 2 Program Record: 0/2 05 L C 765 Inspection Type: SB180 Posted es ❑ No Permit Posted 0 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-com liance may warrant closure of the food facilit w wo wa Demonstration of Knowledge cavi our ca, Supervision «n �1. Demonstration of knowledge:food safety certificate 24_ Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable disease;reporting,restrictions 8 exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed.. proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship Food StoragelDisplay/Service Proper hot and cold holding temperatures X, 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/Utensils/Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean x lionV_ Protection From Contamination 34. Warewashing facilities maintained;test strips available 2. No re-service of returned food 35. Equipmentlutensils approved;installed;clean;good repair 4111,7. 3. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 4. Food contact surface cleaned antl sanitized/warewashing procedures 7. Vending machines maintained 38. Approved and sufficient ventilation and li hting5. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible . Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths Compliance with Gulf oyster regulations Physical 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 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 . Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean .. lot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement d Waste Disposal 47. Signs posted;last inspection report available . Sewage/wastewater properly disposed:toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment IFPermit Suspension F ceived Byll itle: r r Specialist: Phone: 3 14 Page 1 of EHD 16-23 list pi 12/15/09 FOOD PROGRAM OIR