COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

oa4 •". SAN JOAQUIN COUNTY oc ?< ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �.,. ....e Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.oro/ehd CIFdRt� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: b 9 q a Date: Address: 2 1 City: CA Zip Code: Owner/Operator: 1,J Telephone: Program Element: Program Record: S 3 Inspection Type: SB180 Posted ❑ Yes ❑ Remit Posted ❑ Yes ❑ P Re -Inspection on or After: IN = In Compliance N/D = 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 ose a_ threat topublic health_and must be corrected immediatel . Non-compliance may warrant closure of the food facilit IS= N 5S N':� Demonstration of Knowledge *.u. oar cus' supervision ad' I Dernonsbabon of knowledge. food safety certificate 24- Person InChargeis present and performs duties - - Employee Health and Hygiene 25 Personal Cieanli Personal cleanliness antl holy restraints General Food SafeTy. Requirements" IN 1 �2- Communicable disease, reporting, restrictions & exclusions , �. �3. No discharge from eyes, nose, or mouth; no open wounds ^, b. Proper eating, tasting. drinking, ortobacco use 26. Approved thawing methods used Preventm &nby _. „ `r 5. Hands clean and properly washed; proper glove use 27. 28. Food protected from contamination during storage Washing fruits and vegetables before use x Handwashing facilities supplied and accessible 29. Toxic substances property identified. stored. and used Time and Food Storage/Display/Service 7. Proper hot and cold holding temperatures 30. 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 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Prnper reheating procedures for hot holding " " 33. Equipment! Utensils:/ Linens Nonfood contact surfaces clean Protection From Contamination - 34. Warewashing facildies maintainetl; test strips available 12. No re -service of returned food 35. Equipmentlulensils approved; installed; clean; good repair 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained m 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 o. Prnper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations 18. Compliance with HACCP plan or variance conditions _ Consumer Advisory ifflwwl - Physical Facilities 1. 42, Plumbing maintained. proper back flow prevention Garbage and refuse properly disposed 43. Toilet facilities clean, supplied, and maintained �'.'19 Pdv7soly provided for raw orundercooked food "i 44. Premises. persona /clearing Items. vennln-proofing Highly S `ble Populations Permanent Food Facilities 26 Prohibited foods not offered at high risk facilities 45. Floors- walls antl ceiling are maintained and kept clean Water/ Hot Water 46 No living orsleeping quarters inside facility \ J21 Hot and cold potable water available. Compliance and Enforcement - Liquid Waste Disposal 47. Signs posted; last inspection report available N 122 sewagelwastewater properly disposedtoilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 23. No rodents, insects, birds or animals inside facility 50. Impoundment 51. Permit Suspension r r(� Received By/Title: 5 %N3C��1 , ` r ,� n \e (A -s-4. EH Specialist:Phone: _ 1 Page 1 of EHD 16-23 (lst pg) 419/12 FOOD PROGRAM OIR S