COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • .c4<rFdrtf'�P • Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: OD S Date: D Address: G C 1� p crrrj Lu -w Y I� Zip Code: Owner/Operator, Telephone: Program Element: IProgram Record:PR M4 1 F3 1 17 Inspection Type: SB180 Posted WYes ❑ Rermit Posted ❑ Yes ❑ P Re -Inspection on or After: IN = In Compliance N/O = Not Observed NIA = 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 ublic health and must be corrected immediately.- Non compliance may warrant closure of the food facility_. .ry uc rrn Demonstration of Knowiedge,.u. ar cos Supervision ou* 1 Demonsba0on of knowledgefood safely certificate ( 24. Poison In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness I2_ Communicable disease_ reporting, restrictions &exclusions �� 25. Personal cleanliness and hau rastra,nts I I3. No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements �14. Proper eating, tasting. drinking. or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands 27. Food protected from contamination during storage 15. Hands clean and properly washed: proper glove use 1 28. Washing fruits and vegetables before use IF Handwashing facilities supplied and accessible_g. Toxic substances propedy identifiedstored and used TittreandTemperatureRetafionsfi - 7. Proper hot and cold holding temperatures Food Sfo'ragetOisplay/Service 30. Food storage food storage containers labeled Proper use of time as a public health control 1. Customer self-service food protected; individual utensils provided Proper cooling methods 10. Proper cooking time and temperatures 11 Proper reheating procedures for hot holding ,.Protection From corltarnmation J 2. No re -service of returned food 2. 3. Food properly labeled and honestly presented Nonfood contact surfaces clean . Warewashing facilities maintained; test strips available 5. Equipment/utensils approved; installed; clean; good repair 113. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use '4 14_ Food contact surfac F-sd and son ✓,.aix+ is no-roceuwes 37. Vending machines maintained - Food From Approved Source +: 38. Approved and sufficient ventilation and lighting 15. Food obtained irons 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 Phys Ica I Facilities 17. Compliance with Gulf oyster regulations Conformance With Approved Procedures 41. Plumbing mamtamed; proper back flow prevention 1 R Compliance with HACCP plan or varierce conddions Consumer Advisory 42. Garbage and refuse properly disposed 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 L)0. Prohibited foods not offered a; high risk facilities 45. Permanent Food Facilities Floors walls and ceiling are maintained and kept clean Water I Hot Water 4C. No living or sleeping quarters inside facility {21. Hot and cold potable water availahle. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted; last inspection report available 1122 sewagerwastewater property disposedtoilet facility useaple 48. Compliance with plan review requirements Vermin I13 No rodents. insects. birds or animals inside facility 49, 50. Facility operating with a valid health permit Impoundment 51, Permit Suspension Received By/Title: EH Specialist:I` � y,b t�' • -L L4L49-0Phone: S6/, o Z Page 1 of END 16-23 (1st pg) 419112 FOOD PROGRAM OR