COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

SAN .JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.ongi FOOD PROGRAM OFFICIAL INSPECTION REPORT e, Name of Facility: 3 MQSk s Date: I Address: 3?-- Vit City: Zip Code: .c=.c1 o Owner/Operator: vy1�, ,� j/1" 1 1 �� Telephone:_�I _ O Program Element: Program Record: 1 Inspection Type: B180 Posted PYes ❑ Rennit Posted Yes ❑ P 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 maqt warrant closure of the food facility _ re We � wi. Demonstration of Knowlediiii j a'i-i.+„;. un, or.^ cos Supervision our 1 Demone.t,ation of knowledge'. food safety certificate Employ p Communicable disease: reporting, restrictions & exclusions 1 13. No discharge from eyes, nose, or mouth; no open wounds _ 24. Person n Charge is present and pP'nnrms duties 5. Personal Cleanliness. Personal cleanliness and naa restraints -neral Food Safety Requirements - Proper eating, tasting, drinking, or tobacco use 6. Approved thawing methods used Hands clean and properly washed; proper glove use 7. B. Food protected from contamination during storage Washing fruits and vegetables before use Handwashing facilities supplied and accessible Proper hot and cold holding temperatures 9. 30. Toxic substances properly identified, stored, and used StoragefDisplay/Service 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 i Equipment! Utensils] Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean Protection From Contamination 34. 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 adulteration36. Equipment, utensils and linens: storage and use 14. Food contact surface elearied and sambzed earewashing procedures 37. Vending machines maintained „ Food from Approved Source 38. Approved and sufficient ventilation and lighting 1��i 5. 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. ComBance with Gulf oyster regulations p y- Physical Facilities Conformance With Approved. Procedures 41. Plumbing maintained- proper back flow prevention 18. 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-proofrng Highly Susceptible Populations - Permanent Food Facilities i �20. Prohibited foods not offered at high risk facilities 45. Floors, walls and ceiling are maintained and kept clean�/- Water / Hot Water 46. No living or sleeping quarters inside facility L21 Hat and cold potable water available. _ Compliance and Enforcement _ Liquid Waste Disposal 47. Signs posted; last inspection report available 22. Sewage/wastewater properly disposedtoilet 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 facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: I AArAka 2AW2- Phone: 13A_ 10 1 s Page 1 of 3 EHD 1623 (1st pg) 4/9112 "J FOOD PROGRAM OIR (!.y