COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

,o.P .goc SAN JOAQUIN COUNTY a ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd C(adRd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: fvn ` ILA 60 Date: I Address: /'r,121V M City: 61WIL-tuN Zip Code: S Owner/Operator: v� t7 I 1 V Vit Telephone:Cl"I Program Element: Program Reecord: Inspection Type: B180 Posted XYes n Permit Posted ❑Yes D P Re-Inspection on or After: N 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. Mayo( violations pose a threat to public health and must be corrected immediatel . Non-compliance may warrant closure of the food facility ,r ,IN N. Demonstration of Knowledge (na.1 our Cos Supervision i_ L - �1 Demonsbanon of knovdedge food safety cedificate _. 24 Person In Charge is present and per orris duties Employee Health and Hygiene Personat Cleanliness 2. Communicable disease.reporting.restrictions&exclusions 25 Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements. N. Proper eating,tasting.drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed,proper glove use 23. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,storedand used wo Woo Food Storage/DispiayJService Proper hot and cold holding temperatures X 1 1 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 - 11. Proper reheating procedures for hot holding 33 Nonfood contact surfaces clean coon From Contamination 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 1 35. Equipmentlutensils approved;installed;dean;good repair Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and samlizedv,arewas'rmg procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting X115. Food obtained from approved source 39. Thermometers provided,accurate.and easily visible 16. Compliance with shell stock regulations;tags/display 4D. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations �_ 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-proofing Highly Susceptible Populations Permanent Food Facilities Ito. Prohibited foods nal offered at high risk facilltles 45. Floors,walls and ceding are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility '21 Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 7. Signs posted;last inspection report available 22 SewageMaslewater properly disposed.toilet facility useable 8. Compliance with plan review requirements Vermin - 9. Facility operating with a valid health permit 123. No rodentsinsects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: Phone: i Page 1 of iLo Lo EHD 16-23 list Pg) 419/12 FOOD PROGRAM OR