COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

�"'"• SAN .JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 a ... a Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.s'gov.org/ehd 4ir F Ohl FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: (� f Date: ddress: U l"n N City: Zip Code: owner/Operator: G Telephoni 1 Program Element: Program Record: Inspection Type: B180 Posted ❑ Yes ❑ Nermit Posted ❑ yes ❑ P Re -Inspection on or After: IN = In Compliance NIO = Not Observed NIA = 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. Ma/or violations pose a threat to public health and must be corrected immediately. Non-compliance map_ warrant closure of the food facility_ iN'ho ea Demonstration of Knowledge ;tool oun cos Supervision nu-� 1. Demonstration of knowledge'. food safety certificate 24. Person In Charge Is present and performs duties Employee Health and Hygiene Personal Cleanliness i� K. Communicable disease. reporting, restrictions & exclusions 25. Personal cleanliness and hair restraints i3. No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements Y11 I Proper eating. tasting. drinking, or tobacco use Preventing Contamination by Han _ 5. Hands clean and properly washed; proper glove use 6. 7. 8. Approved thawing methods used Food protected from contamination during storage Washing fruits and vegetables before use Handwashing facilities supplied and accessible - Time and Temperature Relationship: TYProper not and cold holding temperatures 9. 0. Toxic substances properly identified, stored, and used Y Food storage; food storage containers labeled /�' Proper use of time as a public health control 131. Customer self-service food protected; individual utensils provided Proper cooling methods - -410. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding Protection From Contamination "° 112. No te-service of returned food 2. 3. 4. 35. Food properly labeled and honestly presented Nonfood contact surfaces clean Warewashing facilities maintained; test strips available Equipmentlutensils approved; installed; clean; good repair 13. Food free train contamination and adulteration 36. Equipment, utensils and linens: storage and use 114food contact surface cleaned and sanitizedrwarewashing procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting 1115. Food obtained from approved source 39. Thermometers provided, accurate, and easily visible 16. Compliance with shell stock regulations; tags/display li 6. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 1. Plumbing maintained: proper back flow prevention 18 Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercooked food 44 Premises; persona ltclea ning items_ vermin -proofing i, Highly Susceptible Populations Permanent Food Facilities d Prohibited foods not offered at high risk facilities 49. Floors_ walls and ceiling are maintained and kept clean Water I Hot Water 40- No living or sleeping quarters inside facility 1. Hot and cold potable water available. Compliance and Enforcement _ Liquid Waste Disposal 7. Signs posted; last inspection report available X22 Sewage/wastewater preperly disposed_ toilet faalry useable 8. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit 3. No rodents, insects. birds or animals inside facility 50. Impoundment 51. Permit Suspension Received BylTitl EH Specialist: 1 Phone: - b Page 1 of EH018.23 (1st pg) 4/9112 FOOD PROGRAM OR 21