COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

a°'" SAN JOAQUIN COUNTY �°di 'coc ` `fir ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • �,Crcdai+�? Telephone:(209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: .--1 Date: -\- Z Address: 2® City: -rte�. Zip Code: G1 173SO14 Owner/Operator: `nom a e Telephone: Program Element: Program Record: 5 Z't Inspection Type: SB180 Posted D Yes D Remit Posted Dyes 0P 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. Malo violations ose a threat to Publ c health and must be corrected immediately. Non-compliance may warrant closure of the food facility e: wdwa Demonstration of Knowledge 1 n.<..� ov cui Supervision Doti" 1. Demonstration of knowledgerood safety certificate 24. Person In Charge is present and performs,depdupes ployee Health and-Atene Personal Cleanliness 2. Convnunicable disease.reporting_restrictions&exclusions �� 25. Personal cleanliness and hair restraints tlischarge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking, or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage d Hands clean and properly washed,proper glove use 28. Washing fruits and vegetables before use I MIM. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and TemperatureRelationsht(Y -- '°�?'- - Proper not and cold holding temperatures x 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 nent/utensils!Linen 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean ,PJ[okectiort;EaT Contamination ' 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 sur•ace cleaned and sau4¢ed rcerev eshing procedures 7. Vending machines maintained MEMEL Food From 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;tagstdisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained.proper back now prevention \,J15. Com phance with I iACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 3. Toilet facilities clean.supplied,and maintained �19. 4dvisory provided for raw or undercooked food 44. Premisespersonal/leaning items. vermin-proofing Highly Susceptible Populations Permanent Food Facilities 77710 Prohibited foods not offered at high risk facilities 4E. Floorswalls and ceiling are maintained and kept clean X Water/Hot Water 46. No living or sleeping quarters inside facility 1121. Hot and cold potable water available Compliance and Enforcement Liquid Waste Disposal 4,. Signs posted;last inspection report available i22. Sewagelwastewater properly Disposed.toilet faalily useable 1 8. Compliance with plan review requirements Vermin AIL 49. Facility operating vrith a valid health permit __k3. No rodents insectsbirds or animals inside facility 50. Impoundment i. Permit Suspension Received By/Title: ,.1 ` , ` ( ,� EH S eciali hone: 02S Page 1 of EHD 16-23 (1st pg) 419112 FOOD PROGRAM OR S