COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COUNTY )O •`� cAG r' ?a ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.org/ehd clFa'a FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: ) /I 3 z Address: City: Zip Code: Owner/Operator: Telephone: Program Element: Program Record: Q Inspection Type: 6180 Posted U Permit 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. Major violations pose a threat to public health and must be corrected immediately. Non compliance may warrant closure of the food facility Demonstration of Knowledge A+�ouT -us Supervision �1 Demonsti ation of knowledge. food safety certificate 24_ Person in Charge Is present and performs duties Employee. Health and Hygiene - Personal Cleanliness Communicable disease'. reporting, restrictions & exclusions i 25 Personal cleanliness and hair restraints 3. No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements Propereating, tasting, drinking, or tobacco use 26. Approved thawing methods used rev' ming Contamination by`Hands _ Z Footl protected from contamination during storage Hands clean and properly washed proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 2 9. Toxic substances properly identified, stored, and used Proper hot and cold holding temperatures 30. Food Sforage/Display/Service Food storage. food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected; individual utensils provided Proper cooling methods 2. 33. Food property labeled and honestly presented Nonfood contact surfaces clean 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding ,Protection From Cpnta_m_ ination 12 No re -service of returned food 4. 35. Warewashing facilities maintained; test strips available Equipmentlutensils approved; installed; dean; good repair i13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14 rood c,.:,tact srir'acr, cl,aineA and sa lit J vaiel,.P.Mi ria a ocedure�s 37. Vending machines maintained Food From Approved Source - 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided, accurate, and easily visible 16. Compliance with shell stock regulations; tags/display 40 Proper use and storage of wiping cloths n, Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained proper back flow prevention 110. Compliance with HACCP plan or valiance candit ons 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained �19. Advisoiy provided for raw or undercooked food '`4. Premises- persona ltclea ning iterns vermin -proofing Highly Susceptible Populations Permanent Food Facilities ; 20 Prohibited foods not offered at high risk facilities 41,. Floors, walls and ceiling are maintained and kept clean Water/ Hot Water tG. No living or sleeping quarters inside facility �21 Hot and cold potable water available. Liquid Waste Disposal z7. Compiiance and Enforcement Signs posted; last inspection report available j x"12. Sewage /wastewater properly disposedtoilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit ;I 3. No rodents insectsbirds or animnl inside faulry 50. Impoundment 1. Permit Suspension Received By/Title: 'IJlJ I S \\"V -C Z /'L O' 2 —� EH Specialist: C r Phone: _ /` Page 1 of EHD 16-23 (1st pg) 4/9112 0 J FOOD PROGRAM OR