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EHD Program Facility Records by Street Name
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1600 - Food Program
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PR0535504
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COMPLIANCE INFO
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Last modified
7/8/2020 11:15:55 AM
Creation date
7/8/2020 11:14:56 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0535504
PE
1635
FACILITY_ID
FA0020475
FACILITY_NAME
ALEX FOOD #5W10600
STREET_NUMBER
2440
Direction
S
STREET_NAME
AIRPORT
STREET_TYPE
WAY
City
STOCKTON
Zip
95206
APN
16913327
CURRENT_STATUS
02
SITE_LOCATION
2440 S AIRPORT WAY
P_LOCATION
01
P_DISTRICT
001
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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,oPa, saG SAN JOAQUIN COUN- <br /> .2� r-NVIRONMENTAL HEALTH DEPARTMENT <br /> H: :< <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> Telephone: (209) 468-3420 Fax: (209) 464-0138 Web:www.sigov.org/ehd <br /> �IFOR <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: Date: <br /> Address: � J City: Zip Code: <br /> Owner/Operator: Cr/, Telephone: <br /> Program Element: Pr gram Record Inspection Type:IS Q� <br /> 8180 Posted es No Permit Posted,e_�s 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 /> Major violations pose a threat to public health and must be corrected immediatel . Non-compliance ma warrant closure of the food facility <br /> Ni IVO wA Demonstration of Knowledge ____7MAJ Supervision o+» <br /> i <br /> 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties <br /> Employee Health and Hygiene Personal Cleanliness <br /> 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 /> pfevoakur} 27. Food protected from contamination during storage <br /> �. <br /> Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> Time anid:linperature Retationship ` Food Stora§WDisplay/Service <br /> 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled <br /> 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 _- -- Equiptlte7i 7Yensilsri :!per, �. <br /> 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean <br /> Protection From Contamination 34. Warewashing facilities maintained;test strips available <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/warewash irig procedures 37. Vending machines maintained <br /> Food rt� ,'.Source , 38. Approved and sufficient ventilation and lighting <br /> 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible <br /> j 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths <br /> 7. Compliance with Gulf oyster regulations I Physical,Faaitiities <br /> Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> Consumer Advisory 3. Toilet facilities clean,supplied,and maintained <br /> 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing <br /> Highly,Susceptible Populations Permanent.food Facilities <br /> j 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> Water/Hot Water 46. No living or sleeping quarters inside facility <br /> 1.Hot and cold potable water available. mem" <br /> e _ 7. Signs posted;last inspection report available <br /> ,_qvitWaste Disposal <br /> 2. 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 /> 1151. Permit Suspension <br /> 61 <br /> Received <br /> Rt <br /> --- _ mos g <br /> EH Spe alist: Ph e: <br /> age 1 of <br /> EHD 16-23 (1s 419/12 FOOD PROGRAM OIR <br />
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