COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 c{ctFaR p Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: S Date: Z ddress: -->-f- 7 City: Zip Code: � D � Owner/Operator: i Telephone: Program Element: Progra Record: Inspection Type: In •µms B180 Posted 'Yes U Remit Posted Yes ❑P Re-Inspection on or After: IN=In Compliance IO=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 may warrant closure of the food facilit ^� u Demonstration of Knowledge nu OUT ccs Supervision 1,1 Uemonsbation of knowledi.food safety Certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness 2. Communicable diseasereporting. restrictions 8 exclusions 25. Personal cleanliness and hair restraints discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements ;i•, IA. Proper eating,tasting.drinking,or tobacco use 26. Approved thawing methods used Preventing Contamination by Hands" 27. Food protected from contamination during storage Hands dean and prolpe[ry washedproper glove use 28. Washing fruits and vegetables before use 11andevas ring lac1116 sepplied and accessible 29. Toxic substances properly identifiedstored,and used Time and Temperature Re rw - Food Storlige/Display/Service -- 7. Proper hot and cold holding temperatures 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 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean . Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. EquipmenVutensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use X14. Food contact surface cleaned and sanitizedwarev:asomg procedures 37. Vending machines maintained "Food From Approved Source _ 38. Approved and sufficient ventilation and lighting ` 15. Food obtained flair approved sowce 39. Thermometers provided,accurate,and easily visible '16. Compliance with shell stock regulations,tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations . .Physical Facilites Conformance With Approved Procedures1. Plumbing maintained;proper back flow prevention 1110_ Conti Iran r with HACCP plan or variance ccndmons 2. Garbage and refuse properly disposed Consumer Advisory 43, Toilet facilities clean,supplied,and maintained 19f+dvisory provided for raw or undercooked food 44. Premises.personal/cleaning items:vermin-proofing Highly Susceptible Populations Permanent Food Fa' �l .I20. Prom tided foods nor offered at high risk facilities li 5_ Floors,walls and ceiling are maintained and kept clean Water/Hot Water 4C. No living or sleeping quarters inside facility 21. Not and cold potable water ava;rable 1 Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 22 Sewage'wastewater properly disposedtoilet fac,hty useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit No rodents. insects. biros or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: it Phone: !� rJ 2 Page 1 of EHO 16-23(1st pg�4/9112 6 J F000 PROGRAM OIR