My WebLink
|
Help
|
About
|
Sign Out
Home
Browse
Search
COMPLIANCE INFO_2023
EnvironmentalHealth
>
EHD Program Facility Records by Street Name
>
P
>
PACIFIC
>
2353
>
1600 - Food Program
>
PR0522609
>
COMPLIANCE INFO_2023
Metadata
Thumbnails
Annotations
Entry Properties
Last modified
3/1/2023 2:13:56 PM
Creation date
3/1/2023 2:13:25 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2023
RECORD_ID
PR0522609
PE
1624
FACILITY_ID
FA0015402
FACILITY_NAME
THE BLACK RABBIT
STREET_NUMBER
2353
STREET_NAME
PACIFIC
STREET_TYPE
AVE
City
STOCKTON
Zip
95204
APN
11335424
CURRENT_STATUS
01
SITE_LOCATION
2353 PACIFIC AVE STE B
P_LOCATION
01
P_DISTRICT
002
QC Status
Approved
Scanner
SJGOV\jcastaneda
Tags
EHD - Public
There are no annotations on this page.
Document management portal powered by Laserfiche WebLink 9 © 1998-2015
Laserfiche.
All rights reserved.
/
2
PDF
Print
Pages to print
Enter page numbers and/or page ranges separated by commas. For example, 1,3,5-12.
After downloading, print the document using a PDF reader (e.g. Adobe Reader).
View images
View plain text
pe44!N, <br />a oasri'e9� <br />'0CI FOR? <br />SAN JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siooy.or0/ehd <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: <br />Date: <br />Address: i city: <br />V�CJ <br />Zip Code: <br />Owner/Operator: ` /aAQ <br />Telephone: 014:2 /"1 <br />J JI <br />Program Element: Program Record: <br />Inspection Type: <br />8180 Posted Ye No Permit Posted es No <br />Re -Inspection on or After: N <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 pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility <br />IN wo <br />can Demonstration of Knowledge <br />nw� our cos <br />Supervision <br />1. Demonstration of knov <br />24. <br />Person In Charge is present and performs duties <br />Employee. Health and Hygiene <br />Personal Cleanliness <br />2. Communicable disease; reporting, restrictions & exclusions <br />25. <br />Personal cleanliness and hair restraints <br />3. No discharge from eyes, nose, or mouth; no open wounds <br />General Food Safety Requirements <br />4. Proper eating, tasting, drinking, or tobacco use <br />26. <br />Approved thawing methods used <br />Preventing Contamination by Hands <br />27. <br />Food protected from contamination during storage <br />. Hands clean and properly washed; proper glove use <br />28. <br />Washing fruits and vegetables before use <br />Handwashing facilities supplied and accessible <br />29. <br />Toxic substances properly identified, stored, and used <br />Time and Temperature Relationship <br />Food Storage/Display/Service <br />7. Proper hot and cold holding temperatures <br />30. <br />Food storage; food storage containers labeled <br />Proper use of time as a public health control <br />31. <br />Customer self-service food protected; individual utensils provided <br />Proper cooling methods <br />32. <br />Food properly labeled and honestly presented <br />10. Proper cooking time and temperatures <br />Equipment / Utensils / Linens <br />11. Proper reheating procedures for hot holding <br />33. <br />Nonfood contact surfaces clean <br />Protection From Contamination <br />34. <br />Warewashing facilities maintained; test strips available <br />12. No re -service of returned food <br />35. <br />Equipmentlutensils approved; installed; clean; good repair <br />13. Food free from contamination and adulteration <br />6. <br />Equipment, utensils and linens: storage and use <br />14. Food contact surface cleaned and sanilized/warewashing procedures <br />37. <br />Vending machines maintained <br />Food From Approved Source <br />38. <br />Approved and sufficient ventilation and lighting <br />15. Food obtained from approved source <br />39. <br />Thermometers provided, accurate, and easily visible <br />16. Compliance with shell stock regulations; tags/display <br />40. <br />Proper use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />,.Physical Facilities <br />Conformance With Approved Procedures <br />41. <br />Plumbing maintained: proper back flow prevention <br />13. Compliance with HACCP plan or variance conditions <br />42. <br />Garbage and refuse properly disposed <br />Consumer Advisory <br />43. <br />Toilet facilities clean, supplied, and maintained <br />19. Advisory provided for raw or undercooked food <br />44. <br />Premises; personal/cleaning items; vermin -proofing <br />Highly Susceptible Populations <br />Permanent Food Facilities <br />77 0. prohibited foods not offered at high risk facilities <br />45. <br />FIGors, walls and ceiling are maintained and kept clean <br />Water / Hot Water <br />6. <br />No living or sleeping quarters inside facility <br />21_ Hot and cold potable water available. <br />Compliance and Enforcement <br />Liquid Waste Disposal <br />47. <br />Signs posted; last inspection report available <br />L2 Scwagcrwastewater properly disposed; toilet facility usea <br />48. <br />Compliance with plan review requirements <br />Vermin <br />9. <br />Facility operating with a valid health permit <br />3. No rodents, insects, birds or animals inside facility <br />0. <br />Impoundment <br />1. <br />Permit Suspension <br />C i <br />Received By/Title:ii 7U M l/` <br />r!•`D� � <br />iAM_ <br />EH Specialist: <br />Phone: age 1 ofZ_ <br />EHD 16-23 (1st pg) 1W17 `J FOOD PROGRAM OIR <br />
The URL can be used to link to this page
Your browser does not support the video tag.