COMPLIANCE INFO_COMPLIANCE INFO 2020

Home Browse Search

SAN JOAQUIN COUNT' �O CAG .z� ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd LrFOR� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: O t1 Date: 2_ 1�'s-! Address: lO o o ' k o_." 4_sA - A16 City: L-0 _ Zip Code: 95 Z �' Owner/Operator: _ .- .f Ito� w Telephone: Program Element: (G� Program Record: C>_Z9 1 Inspection Type: IS 8180 Posted Yes No Permit Posted 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 Eublic health and must be corrected immediatel . Non-corn liance ma warrant closure of the food facility N,`i'v-1 i VA Demonstration of Knowledge tai OUT CO" Supervision 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Hygiene Parsons!Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds Generalfood Safety Requirements . Proper eating,tasting,drinking,or tobacco use { 26. Approved thawing methods used 7. Food protected from contamination during storage 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 ce 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 Proper cooling methods 32. Food properly labeled and honestly presented ;r , 10. Proper cooking time and temperatures zquris� 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean dds'"SiM 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 • ,,. 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 7. Compliance with Gulf oyster regulations ti Conformance With Approved Procedures ' 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumtar Advisor 3. Toilet facilities clean,supplied,and maintained -]19, Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing m. �IySusceptible Populations - e ' . _ Z Permanent Foodfacifiiies� s, �- j0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean W Water?Hot Wate!� .,. 6. No living or sleeping quarters inside facility 1.Hot and nd cold potable water available. CC►mptiance and isforcement _ . �YI/ St1 7. Signs posted;last inspection report available d 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin 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: EH Specialist: l`) Phone: -Lj c.?Y' ,. 4 Page 1 of EHD 16.23(1st pg) 4/9/12 FOOD PROGRAM OIR