COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

af`4u''"•� SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT a 1868 East Hazelton Avenue, Stockton, CA 95205-6232 �4�I Fe N;P Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sogov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: / Date: ,n 1_ City: Zip Code: Address: 4/0,96[ Owner/Operator: Telephone: Program Element: Program Record: 0 1A 11 L Inspection Type: SB180 Posted 0 Yes 0 No Permit Posted 0 Yes 0 No I Re -Inspection on or After: IN = In Compliance NIO = 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 to uc health and must be corrected immediately Non-compliance may warrant closure of the food facility N 3; ....:... _ De o strmio0 o 9 MONNOW013 1. Demonstration of knowledge; food safety certificate 24. Person In Charge is present and performs duties -m yee a gee al Glean 1 e 25. Personal cleanliness and hair restraints 2. communicable disease; reporting, restrictions & exclusions No discharge from eyes, nose, or mouth; no open wounds ;Safety Require e 26. Approved thawing methods used Proper eating, tasting, drinking, or tobacco use Preventing Contamination by,Ha Hands clean and properly washed; proper glove use 7. Food protected from contamination during storage 28. Washing fruits and vegetables before use SE16. Handwashing facilities supplied and accessible 29. Toxic substances properly identified, stored, and used stumejand-16elUggra u 7. Proper hot and cold holding temperatures NJ .0 o elDrsp e e 30. Food storage; food storage containers labeled 8. Proper use of time as a public health control 31. Customer self-service food protected; individual utensils provided 9. Proper cooling methods 10. Proper cooking time and temperatures 32. Food properly labeled and honestly presented r� -Equipment I Utensils I Linens 33. Nonfood contact surfaces clean 11. Proper reheating procedures for hot holding - . 0 12. No re -service of returned food 34. Warewashing facilities maintained; test strips available 35. Equipment/utensils 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 o p o o 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 17. Compliance with Gulf oyster regulations 1. Plumbing maintained; proper back flow preventlon ron r a -!610oved c es 18. Compliance with HACCP plan or variance conditions m o , 42. Garbage and refuse properly disposed 3. Toilet facilities clean, supplied, and maintained 44. Premises; personalldeaning Items; vermin -proofing 19. Advisory provided for raw or undercooked food �- ig usce i o 45. Floors, walls and ceiling are maintained and kept clean 20. Prohibited foods not offered at high risk facilities 6. No living or sleeping quarters inside facility e a e JOEL Hot and cold potable water available. s s osa 7. Signs posted; last inspection report available 48. Compliance with plan review requirements 2. Sewage/wastewater properly disposed; toilet facility useable 9. Facility operating with a valid health permit er i _403. No rodents, Insects, birds or animals inside facility 50. Impoundment 1. Permit Suspension Received BylTitle. l(� / CJ�u a -�9-sb z� _ L0'- 3 OS^y Page 1 of EH Specialist: � � Phone: .20 EHD 1&23 list pg) 119112 FOOD PROGRAM OR