COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

oP4'�t" SAN .JOAQUIN COUNTY y< ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •ca.,. (i• Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sioov.ora/ehd [t F Orr FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: 1 L Address: City: L r Zip Code: Owner/Operator: Telephone: Program Element:'Program Record: r IL-VInspection Type: Bl 80 Posted ;Kres ❑ Rermit Posted N -Yes O F Re -Inspection on or After: 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. Major violations pose a threat to public health and must be corrected immediately. Non-com fiance may warrant closure of the food facilit N l &T, wF Demonstration of Knowledgeia: �i. o�n oos Supervision 1_ Demonstration of knowledgefood safety certificate ( - 24. Person In Charge is present and performs duties - Employee Health and Hygiene Personal Cleanliness Communicable disease', reporting, restrictions & exclusions 25. Personal cleanliness and hair restraints No discharge from eyes, nose, or mouth; no open wounds General Food Safety Requirements _ Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used Z Food protected from contamination during storage Hands clean and properly washed: proper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identifiedstoredand used 7. Proper hot and cold holding temperatures 30. Food StoragelOsplay/Service- Food storagefood storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected; individual utensils provided Proper cooling methods 2. 3. Food property labeled and honestly presented Nonfood contact surfaces clean 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding AM 34. Warewashing facilities maintained; test strips available 12. No re -service of returned food 5. Equipmentlutensils approved; installed; clean; good repair 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14_ Food contact surface cleared ane sanitized ,arewashing procedures 37 vending machines maintained Food From Approved Source 28. Approved and sufficient ventilation and lighting 1AN15 Food obtained from approved sowce 6Compliance with shell stock regulations, tags/display y 1 39. Thermometers provided, accurate, and easily visible 0 Proper and st_o-rage_wiping_ 17. Compliance with Gulf oyster regulations • nformance With Approved Procedures 18. Compliance with HACCP plan of vanan ce conditions sumerAdvisory 19. Advisory provided for raw or undercooked food .-c_loths _us_e.._of Physical Facilities 41 Plumbing maintained; proper back flow prevention NX 2. Garbage and refuse properly disposed 3. Toilet facilities dean, supplied, and maintained 44. Premises-, personal/cleaning items: vermin -proofing blePopulations Permanent Food facilities _ o Prohibited foods not offered at high risk faclitles 45. Floors, walls and ceding are maintained and kept clean , Water / Hot Water G. No living or sleeping quarters inside facility 121 Hot and cokJ potabl water available. Compliance and Enforcement - Liquid Waste Disposal 122 Sewaoe'ra.;lewatei fropeily disr:csed toilet facility useable 47. Signs posted: last inspection report available 48. Compliance with plan review requirements Vermin • 3_ No rodentsinsects, birds or animals msi t,, facility 49. Facility operating with a valid health permit 50. Impoundment 1. Permit Suspension Received By/Title: EH Specialist: T mor,;11- Phone: /1 a S S IPage 1 of l EHD 16-23 (1st pg) 4/9/12 FOOD PROGRAM OIR