COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

op,A4!!N, c SAN JOAQUIN COUNTY ?t ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.si.gov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: S D - Date: L) Z ddress: O �,� 114 ity: S -t' C Zip Code: O wner/Operator: Telephone: Program Element: Program Record: Inspection Type: 8180 Posted ❑ Yes Rermit Posted ❑ Yes Ft Re -Inspection on or After: IN = In Compliance N/O = Not Observed NIA = 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 Knowledger., _ i_.. Supervlsion _... ou+ 1_ Demonstration of knowledgefood safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene ,� ,,` Personal Cleanline� Communicable disease, reporting. restrictions & exclusions 25. Personal cleanliness and hair restraints No discharge from eyes, nose, or mouth; no open wounds - saf Proper eating, tasting, drinking, or tobacco use _ 6. Approved thawing methods used JWting Contamination by, Han"' -- Hands clean and properly washed; proper glove use 7. Food protected from contamination during storage B. Washing fruits and vegetables before use Handwashing facilities supplied and accessible me an flitnpelattsre 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 i. 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 reheating procedures for hot holding 3. Equipment l Utensils./ Lin Nonfood contact surfaces clean _ Pr "on:. ,roar C Otam 4. Warewashing facilities maintained; test strips available 12. No re -service of returned food 5. Equipment/utensils approved; installed; dean; good repair 13. Food free from contamination and adulteration 6. Equipment, utensils and linens: storage and use 14, Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approv8. 15. Food obtained from approved source Approved and sufficient ventilation and lighting 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 backflow prevention formance With App',:: 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercooked food 44. Premises: personal/cleaning items. vermin -proofing Highly Susceptible Popul Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors, walls and ceiling are maintained and kept clean Water/ Halumm L Hot and cold potable water available. Liquid Wa„ _., 2. Sewagelwastewater properly disposed toilet facility useable a,.. 46. No living or sleeping quarters inside facility Compliance and Enforcement 7. 48. Signs posted; last inspection report available Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodentsinsects, birds or animals inside facility 50. Impoundment 1. Permit Suspension /} Received By/Title: -fGs� `' n9C1 1LVQCQ P t - EH Specialist✓ of „r p �i Phone: 30'3�5 Page 1 of EHD 16-23 (1st pg) 419112 FOOD PROGRAM OR