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1600 - Food Program
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PR0522635
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COMPLIANCE INFO
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Last modified
7/1/2020 9:51:33 AM
Creation date
7/1/2020 9:34:24 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0522635
PE
1620
FACILITY_ID
FA0015426
FACILITY_NAME
UOP BOOKSTORE #397
STREET_NUMBER
901
STREET_NAME
PRESIDENTS
STREET_TYPE
DR
City
STOCKTON
Zip
95211
APN
11314009
CURRENT_STATUS
02
SITE_LOCATION
901 PRESIDENTS DR
P_LOCATION
01
P_DISTRICT
002
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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S9- � SAN JOAQUIN COUNTY <br /> :< <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> --- 600 East Main Street, Stockton, CA 95202-3029 <br /> Telephone: (209) 468-3420 Fax:(209) 464-0138 Web:www.siaov.org/ehd <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: UO oO S r� Date: 30 <br /> Address: y I �r P 5 f den+5 -L)'r , City: Zip Code: <br /> Owner/Operator: Telephone: <br /> Inspection - 27 <br /> Program Element: )Co3-G Program Record: TYPe: <br /> n-Z_- <br /> SB180 Posted Yes ❑ No Permit Posted ,7�,Yes ❑ No Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> Ma or violations pose a threat to public health and must be corrected immediate/ . Non-compliance may warrant closure of the food facili <br /> N " ^ Demonstration of Knowledge en^+ our cos s .. i .' Supervision l sir. <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> Employee Health and Hygiene Personal Cleanlirrs <br /> �7 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints <br /> 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements <br /> Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used <br /> Preventing Contamination by Hands 27. Food protected from contamination during storage <br /> 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> a Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> Ax, fertiperafallr�Relationshp _ F � Pc+d IStoragelLfisplaylServi <br /> Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> '8. Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 32. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures EgtripmentlUtensilsl Cinens <br /> -11. Proper reheating Procedures for hot holding 33. Nonfood contact surfaces clean <br /> mCrnrtar w 34. Warewashin facilities maintained;test strips available <br /> .. matron - Y � fM: 9 P <br /> 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained <br /> Food From Approved Source 38. Approved and sufficient ventilation and lighting <br /> „ 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> _17. Compliance with Gulf oyster regulations 5 Physical Facilities <br /> fi; Confointance Witt'Approued Procedures 41. Plumbing maintained;proper back flow prevention <br /> S0.1 <br /> 18 Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> mer Advisory Consu <br /> ��r�.•�+" °�9-��. 4�: _ rY 43. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> ighly susceptible Populationse <br /> MO <br /> Permanent Food Facilities <br /> 20. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> ►ater f Hat Water 46. No living or sleeping quarters inside facility <br /> 21.Hot and cold potable water available. Compliance and Enforcement <br /> '� z°f iquid Waste Disposal 7. Signs posted;last inspection report available <br /> 22. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements <br /> Vermin " 9. Facility operating with a valid health permit <br /> 3. No rodents,insects,birds or animals inside facility 50. Impoundment <br /> 51. Permit Suspension <br /> Received By/Title: r <br /> EH Specialist: ^„ cel Phone: Page 1 of ,2 <br /> EHD 16-23 (1st pg) 12/15/09 FOOD PROGRAM OIR <br />
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