COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

• �att!d. 00 �-Soc A' • c'rC1 a O'f+�xp SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: V _T Z Date: ,_O ddress: d 9 OO E' lti!jA City: 7 Rock-'to-pi r� o G Zip Code: 995_2-P5Owner/Operator: C A P- Z V N Telephone: Program Element:Program Record: Inspection Type: OUT I N> B18D Posted as ❑ Rermit Posted U yes ❑ fi 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 toubllc health and must be corrected immediately. Non-compliance may warrant closure of the food facility NINo N;.. : Demonstr nowledge r+-! u: :os Supervision !cu- 1. Demonstration of knowledgefood safety certificate ! 24 Person In Charge is presant and performs duties Employee Health and Hygiene Communicable disease. reporting, restrictions & exclusions 25. Personal Cleanliness Personal cleanliness and halt restraints 3. No discharge from eyes, nose, or mouth; no open wounds 26, .. ` " Safety Requirements Approved thawing methods used Proper eating, tasting, drinking, or tobacco use Prev _ 7. Food 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 9. Toxic substances properly identified, stored, and used Proper hot and cold holding temperatures 0. Food storage; food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected; individual utensils provided Proper cooling methods 2. 3. 4. 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 �Contamination= 12. No re -service of returned food -= 35. Equipmentlutensils approved; installed; clean; good repair 13. Food free from contamination antl adulteration 36. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and saNtizedrwarewashing procedures 37. Vending machines maintained roved Source a 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 17. Compliance with Gulf oyster regulations 0 Proper use and storage of wiping cloths PhysicaLFacilities Conformance With Approved Procedures 41. Plumbing maintained. proper back flow prevention �.. 1 b. Compliance wild HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained It 9. Advisory provided for raw or undercooked food 44 Premises personal/cleaning Items: vermin -proofing Highly Susceptible Populations Permanent Food Facilities ::,;:::: 20. Prohibited foods not offered at high risk facilities 5. Floorswalls and ceiling are maintained and kept clean Water / Hot Water 46 No living or sleeping quarters inside facility 21. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted; last inspection report available I22. Sewage/wastewater properly disposed. toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit -' 3. No rodents, insects. birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Q L- q D y /11" R(C' Phone: 2.09- 56 /^ 2 - Page 1 of n ,] EHD 1&23 (1st pg) 4/9/12 FOOD PROGRAM OIR