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COMPLIANCE INFO_2023
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1600 - Food Program
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PR0162018
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COMPLIANCE INFO_2023
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Entry Properties
Last modified
3/1/2023 3:28:14 PM
Creation date
3/1/2023 3:25:58 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2023
RECORD_ID
PR0162018
PE
1615
FACILITY_ID
FA0002547
FACILITY_NAME
SHEBA MARKET
STREET_NUMBER
710
Direction
E
STREET_NAME
CHARTER
STREET_TYPE
WAY
City
STOCKTON
Zip
95206
APN
16717002
CURRENT_STATUS
01
SITE_LOCATION
710 E CHARTER WAY
P_LOCATION
01
P_DISTRICT
001
QC Status
Approved
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SJGOV\jcastaneda
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EHD - Public
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o.PRgtft.c SAN .JOAQUIN COUNTY <br />P. ?A ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />c a Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.orglehd <br />4Ci is iS'a�': <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: 1J& <br />Date: ,i <br />City: <br />Address: 7/ C r - 1414 <br />Zip Code: Q <br />Owner/Operator: 6 / <br />!! <br />Telephone: <br />Program Element: Program Record: <br />Inspection Type: <br />oe <br />8180 Posted Yes ❑ Rermit Posted ❑ Yes P <br />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 />Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facilit <br />Demonstration of Knowledge <br />our <br />ros <br />Supervision num' <br />1. Demonstration of knowledge: food safely ceihflcate <br />24. <br />Person In Charge Is present and pedorms duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />Communicable disease'. reporting. restrictions & exclusions <br />13. <br />li <br />25 <br />Personal cleanliness and hair restraints <br />No discharge from eyes, nose, or mouth; no open wounds <br />- General Food Safety Requirements <br />Proper eating, tasting. drinking, or tobacco use <br />26. <br />Approved thawing methods used <br />- Preventing Con, ` py. Hands <br />ki Hands clean and properly washed; proper glove use - <br />27. <br />Food protected from contamination during storage <br />8. <br />Washing fruits and vegetables before use <br />Handwashing facilities supplied and accessible <br />0mperature Relationship <br />Proper hot and cold holding temperatures <br />29, <br />30. <br />Toxic substances properly identified, stored, and used <br />Food Storage/Display//Service <br />Food storage, food storage containers labeled <br />er use of time as a public health control <br />er cooling methods <br />er cooking time and temperatures <br />er reheating procedures for hot holding <br />1. <br />Customer self-service food protected; individual utensils provided <br />2. <br />33. <br />Food property labeled and honestly presented <br />Nonfood contact surfaces clean <br />mOF "I Protection From Contamination <br />34. <br />Warewashing facilities maintained; test strips available <br />e -service of returned food <br />it <br />35. <br />Equipmentlutensils approved; installed; dean; good repair <br />d free from contamination and adulteration <br />36. <br />Equipment, utensils and linens: storage and use <br />c ,t :t suf`ac e,.c anc sni r-rwereti ren procedures <br />37. <br />Vending machines maintained <br />Food From Approved Source <br />38. <br />Approved and sufficient ventilation and lighting <br />d 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 />1. <br />Physical Facilities <br />Plumbing maintainedproper back flow prevention <br />:.:, <br />Conformance With Approved Procedures � <br />'18. Compliance with HACCP plan or vanance conditions <br />42. <br />Garbage and refuse properly disposed <br />Consumer Advisory <br />43, <br />Toilet facilities clean, supplied, and maintained <br />I19_ Advisory provided for raw or undercooked food <br />44. <br />Premisespersonal/cleaning items: vermin -proofing <br />Highly Susceptible Populations <br />Permanent Food Facilities <br />I�20_ Prohibited foods not offered at high risk facilities <br />5 <br />Floors. walk and telling are maintained and kept clean <br />Water / Hot Water <br />46 <br />No living or sleeping quarters inside facility <br />21. Hot and cold potable water available. I <br />Compliance and Enforcement <br />Liquid Waste Disposal <br />47. <br />Signs posted: last inspection report available <br />22 Sewage/wastewater properly disposedtoilet facility useable <br />48. <br />Compliance with plan review requirements <br />. <br />Vermin <br />9. <br />Facility operating with a valid health permit <br />3. No rodents, insects, birtls or animals insitle facility <br />50. <br />Impoundment <br />51. <br />Permit Suspension <br />Received By/Title: <br />EH Specialist: CL A ulbl ill /V u P—© <br />-0— ,p Page t of Z <br />Phone: 2-0-56-1 <br />EHD 16-23 (1st pg) 419112 FOOD PROGRAM OIR <br />
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