COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 c'ft7Foai+v'r . Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date:141 2 7 Address: '1 ll0 ✓ `✓ City: _I Yvk L Zip Code: 40 Owner/Operator: R �R'' _L Telephone: Program Element: rogram Record: Inspection Type: B180 Posted ❑ Yes D Rermit Posted Yes ❑ P 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. MJor violations pose a threat to public health and must be corrected immediately. Non compliance my warrant closure of the food facility 7eni-,I Demonstration of Knowledge vo, ori cos, Supervision moo' \(�1 Domonst,a:,on of knowledge: food safety certificate 24 Person In Charge is present and performs duties Employee Health and Hygiene f2_ Communicable disease, reporting. restrictions & exclusions 25. Personal Cleanliness 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 ,.i 26. -. Approved thawing methods used Hands clean and properly washed: proper glove use 27. Food protected from contamination during storage 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible mperature Relafi 29. 30. Toxic substances properly identified. stored_ and Used Food Storage/Display/Service Food storage; food storage containers labeled Proper hot and cold holding temperatures Proper use of time as a public health control i. Customer self-service food protected; individual utensils provided Proper cooling methods 2. . Food properly labeled and honestly presented Nonfood contact surfaces clean Warewashing facilities maintained; test strips available 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 12. No re -service of returned food 5. Equipmentfutensils approved; installed; clean; good repair 113 Food free from contamination and adulteration 6. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and sanitaedtwarewashing procedures F -Approved So" 15. Food obtained from approved source 7. Vending machines maintained 8. Approved and sufficient ventilation and lighting 9. Thermometers provided, accurate, and easily visible 16. Compliance with shell stock regulations; tags/display 0. 1. Proper use and storage of wiping cloths Plumbing maintained; proper back flow prevention 17. Compliance with Gulf oyster regulations fo'vibance'With:AplSraved 18. Compliance with HACCP plan or variance conditions Consumer Advisory; 19 Advisory provided for raw or undercooked food 2. Garbage and refuse properly disposed 3. Toilet facilities clean, supplied, and maintained Premises; personal/Leaning items; vermin -proofing 0. Prohibited foods not offered at high risk facilities 1. Hol and cold potable water available. 5. 6. 7. Floors, walls and ceiling are maintained and kept clean No living or sleeping quarters inside facility Signs posted; last inspection report available 2. Sewage/wastewater properly disposed; toilet facility useable 3. No rodents, insects, birds or animals inside facility 8. 9. 50. Compliance with plan review requirements Facility operating with a valid health permit Impoundment 51. Permit Suspension Received Byrntle: EH Specialist:93WVVI It (yL Phone: Z L:rr In _� v Page t of EHD 16-23 (1st pg) 4/9112 FOOD PROGRAM OIR