COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT J. 600 East Main Street, Stockton, CA 95202-3029 �a Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd �tiF6'sN FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: ii 6", `^ Date: Z Address: 6/4 / / City: /n„ Zip Code: Owner/Operator: �, rl\ ` Telephone: 2 _u 2tfyZ Program Element: vW Program Record: t Inspection Type: ki0 8180 Posted Yes it No Permit Posted A Yes 1; 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 e tl a"ti oin of", owledge: FJFN monstration of knowledge,food safety certificate I ,• 4. Person In Charge is present and performs duties Z.--- _ F'arsonal Cleanlie� mmunicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints discharge from eyes,nose,or mouth;no open wounds general rood Safety,Requlr� ., per eating,tasting,drinking,or tobacco use 6. Approved thawing methods used 1i ds' 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used } poUdtoragelDlsplay!$ervine:ncTemperature felationshi I� Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control us self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 1 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 0. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations 1. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing :'HI®tsly,SusCeptfbis Populatiogs Permanent Pood .acilitiesr 0. Prohibited foods riot offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean ; . . rWatesr I lint Water ��', 6. No living or sleeping quarters inside facility + 1.Hot and cold potable water available. ` k ,_•r•a rqu d1Naste Dhtposal 7. Signs posted;last inspection report available + 2 Sev;ac, + astewite f ror-rlv disk used, t, le.facility L'se:''!c _ 1 8. Compliance with plan review requirements T Vermin 49. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: S ` EH Specialist - r if Phone: - Page 1 of EHD 16-23 (1st pg) 12/15109 U FOOD PROGRAM OIR