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COMPLIANCE INFO_2023
EnvironmentalHealth
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EHD Program Facility Records by Street Name
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1600 - Food Program
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PR0527435
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COMPLIANCE INFO_2023
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Entry Properties
Last modified
12/28/2023 9:06:35 AM
Creation date
3/1/2023 12:59:52 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2023
RECORD_ID
PR0527435
PE
1635
FACILITY_ID
FA0018580
FACILITY_NAME
A S A S FOODS #3N68524
STREET_NUMBER
2900
Direction
E
STREET_NAME
HARDING
STREET_TYPE
WAY
City
STOCKTON
Zip
95205
APN
14310020
CURRENT_STATUS
01
SITE_LOCATION
2900 E HARDING WAY
P_LOCATION
99
P_DISTRICT
002
QC Status
Approved
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EHD - Public
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af'*"'"• SAN JOAQUIN COUNTY <br /> a ENVIRONMENTAL HEALTH DEPARTMENT <br /> 1868 East Hazelton Avenue, Stockton, CA 95205 6232 <br /> c;., ;e•. Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.si4ov.orcglehd <br /> cl.bad <br /> FOOD PROGRAM OFFICIAL INSPECTION REPORT <br /> Name of Facility: S Ac r-cod Date: -o'* 23 <br /> Address: DD 14-AR W'A City: p G Zip Code: 05 <br /> Owner/Operator: �T-EF poCk J Telephone: <br /> c <br /> Program Element: Program Record: Inspection Type: 9,0 W1 11415 <br /> 8180 Posted D Yes O Rennit Posted ❑Yes ❑ � Re-Inspection on or After: <br /> IN=In Compliance N/O=Not Observed N/A=Not Applicable COS=Corrected on-site MAJ=Major Violation OUT=Not in Compliance <br /> See reverse side for code sections and general requirements that correspond to each violation listed below. <br /> Ma'or violations ose a threat to ublic health and must be corrected immediately. Non-compliance may warrant closure of the food facilit <br /> Oemonstrationof KrupwIlilge rxF.i aur cov Supe •, oL; <br /> 1_ Demonstration of knowledge food safety certificate 24. Person In Charge is present and performs duties <br /> Employee Health and Hygiene Personal Cleanliness <br /> �. Communicable disease,reporting.restrictions&exclusions !, 25. Personal cleanliness and hair restraints <br /> �,3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirem <br /> 4. Proper eating,tasting.drinking,or tobacco use 26. Approved thawing methods used <br /> Preventing Contamination by Hands 27. Food protected from contamination during storage <br /> 5. Hands clean and property washed. proper glove use 28. Washing fruits and vegetables before use <br /> Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used <br /> Time and Temperature Relationshi <br /> 7, Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled <br /> Proper use of time as a public health control 1. Customer self-service food protected;individual utensils provided <br /> Proper cooling methods 2. Food properly labeled and honestly presented <br /> 10. Proper cooking time and temperatures tEquipme <br /> 11. Proper reheating procedures for hot holding 3. Nonfood contact sur aces clean <br /> OEM4. Warewashing facilities maintained;test strips available <br /> 2. No re-service of returned food 5. Equipmentlutensils approved;installed;dean;good repair <br /> 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use <br /> 14. Food contact surface cleaned and sanitized^warewashin3 procedures 37. Vending machines maintained <br /> 'MEMPFffitiod From Approved Source _ 38. Approved and sufficient ventilation and lighting <br /> 15. food obtained from approved source '.. 39. Thermometers provided,accurate,and easily visible <br /> 16. Compliance with shell stock regulations;tags/disp 40. Proper use and storage of wiping cloths <br /> 17. Compliance with Gulf oyster regulations C Physical Facilities <br /> Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention <br /> 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed <br /> Consumer Advisory 43. Toilet facilities clean,supplied,and maintained <br /> 19 Advisory provided for raw or undercooked food 44. Premises:personal/cleaning items:vermin-proofing <br /> Highly Susceptible Populations Permanent Food Facilities <br /> 20. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean <br /> Water/Hot Water 46, No living or sleeping quarters inside facility <br /> 21. Hot and cold potable water available. Compliance and Enforcement <br /> Liquid Waste Disposal 47. Signs pasted;last inspection report available <br /> 22. Sewagelwastewater properly disposed toilet faality useable 48. Compliance with plan review requirements <br /> Vermin 49. Facility operating with a valid health permit <br /> _.3. No rodents.insects,birds or animals inside facility 5o. Impoundment <br /> 1. Permit Suspension <br /> Received By/Title: <br /> EH Specialist: C A u D C ,1,r �, Phone: 9_09-C6�_S9 z 3 Page 1 of <br /> EHD 16-23 (lst pg) 4!9/12 / VI =GOD PROGRAM OIR <br />
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