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qP4! spm SAN .JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />gid....... " Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.ora/ehd <br />4rFON <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: Burlington Store <br />Date: 111912023 <br />Address; 3702 E Hammer Ln <br />City: Stockton Zip Code: 95212 <br />wnerlOperetor: Burlington Stores <br />Telephone: <br />Program Element: 1616 Program Record: PR0544556 <br />Inspection Type: Routine <br />Sat 80 Posted$ Yes No Permit post ed€VasNo <br />Re4nspection on or After: <br />IN =1n Compliance NIO = Not Observed NIA = 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 may warrant closure of the food facility <br />IN N10 <br />NIA - Demonstration of Knowledge <br />- Supervision OUT <br />i. Demonstration of knowledge:. food safety certificate <br />_ <br />24. Person In Charge is present and performs duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />2. Communicable disease; reporting, restrictions & exclusions <br />25. Personal cleanliness and hair restraints <br />3. No discharge from eyes, nose, or mouth; no open wounds <br />General Food Safety Requirements <br />. Proper eating, tasting, drinking, or tobacco use <br />26. Approved thawing methods used <br />Preventing Contamination by Hands <br />27. Food protected from contamination during storage <br />5. Hands clean and properly washed, proper glove use <br />28. Washing fruits and vegetables before use <br />'6. Handwashing facilities supplied and accessible <br />29. Toxic substances properly identified, stored, and used <br />Time and Temperature Relationship <br />Food Storage/DlsplaylSe <br />7. Proper hot and cold holding temperatures <br />30. Food storage; food storage containers labeled <br />8. Proper use of time as a public health control <br />31. Customer self-service food protected; individual utensils provided <br />9. Proper cooling methods <br />32. Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />11. Proper reheating procedures for hot holding <br />33. Nonfood contact surfaces clean <br />A"awli Protection From Coq <br />12. No re -service of returned food <br />34. Warewashing facilRies maintained; test strips available <br />35. Equipmentfutensils approved; installed; clean; good repair <br />13. Food free from contamination and adulteration <br />36. Equipment, utensils and linens: storage and use <br />14. Food contact surface cleaned and sanitized/warewashing procedures <br />37. Vending machines maintained <br />Food From Approved Source _ <br />I <br />38. Approved and sufficient ventilation and lighting <br />15. Food obtained from approved source <br />39. Thermometers provided, accurate, and easily visible <br />16. Compliance with shell stock regulations; tags/display <br />40. Proper use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />�� _ ,;Physical Fac <br />Conformance With Approved Procedures <br />41. Plumbing maintained; proper back flow prevention <br />18 Compliance with HACCP plan or variance conditions <br />42. Garbage and refuse properly disposed <br />Consumer. Advisory <br />43. Toilet facilities clean, supplied, and maintained <br />19. Advisory provided for raw or undercooked food <br />44. Premises; personal/cleaning items; vermin -proofing <br />Highly Susceptible Populations <br />P.ermaneq <br />45. Floors, walls and ceiling are maintained and kept clean <br />20. Prohibited foods not offered at high risk facilities <br />Water 1 Hot Water <br />46. No living or sleeping quarters inside facility <br />21. Hot and cold potable water available. <br />Liquid Waste Disposal <br />47. Signs posted; last inspection report available <br />22. Sewage/wastewater properly disposed: toilet facility useable <br />48. Compliance with plan review requirements <br />Vermin <br />49. Facility operating with a valid health permit <br />23. No rodents, insects, birds or animals inside facility <br />50. Impoundment <br />51, Permit Suspension <br />Received Byinntle Discussed report with Lacey Houseman, SFS <br />EH Specialist: Darla Afonskafa <br />Phone: 209-61&3025 Page 1 of 2 <br />EHD1623 (istpg) 4x9/12 FOOD PROGRAM OR <br />