COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

ot,514!y, c 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 4IFORe� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: Address: 1 city: Zip Code: Owner/Operator. /21 Telephone: Program Element: Program Record: Inspection Type: SB180 Posted Yes ❑ Remit Posted ❑Yes ❑f 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 supervision ou= 1. Demonstration 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 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating.tasting.drinking.or tobacco use 28. Approved thawing methods used Preventing Contamination by.HanclAw 27. 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 Time and Temperature Relationship Food StoragetDisplay/ser4i Proper hot and cold holding temperatures 30. 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. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper on procedures for hot holding - 3. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food j 35. Equipmentlutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewas,11nc procedures 7. Vending machines maintained Food From A ource 38. Approved and sufficient ventilation and lighting 115. 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 Physical Facilities Conformance With Approved Procedures + 41 Plumhing maintainedproper back flow prevention "i 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory -13 Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 14. Premises-personal cleaning items'.vermin-proofing Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 5. Floors walls and ceiling are maintained and kept clean �^ Water/Hot Water 46. No living or sleeping quarters inside facility K1. Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 2 Sewagehvastewater 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 facility0. Permit Impoutndment 51. Suspension Received By/Title: n indl Z 19• EH Specialist: Phone: v� .ry_! l I/ D PaCgJe 1 of �a hill? EHD 16-23 (1st p9) 419112 �C-�l E E FOOD PROGRAM OF