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COMPLIANCE INFO_2023
EnvironmentalHealth
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1600 - Food Program
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PR0160974
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COMPLIANCE INFO_2023
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Entry Properties
Last modified
3/2/2023 12:38:21 PM
Creation date
3/2/2023 12:37:56 PM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
FileName_PostFix
2023
RECORD_ID
PR0160974
PE
1619
FACILITY_ID
FA0001781
FACILITY_NAME
ACAMBARO MEAT MARKET
STREET_NUMBER
320
Direction
S
STREET_NAME
EL DORADO
STREET_TYPE
ST
City
STOCKTON
Zip
95203
APN
14906313
CURRENT_STATUS
01
SITE_LOCATION
320 S EL DORADO ST
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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aPAV1ry• c <br />r; <br />t< <br />• o4iiF d•p?gip• <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.sioov.ora/ehd <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: A C rA M A.D&4ErrA41kP-Kl <br />Date: 2-1-2, 3 <br />Address: 10 S EL. ba 0 3Ti City: <br />'b k-�D Zip Code: 7f 2 <br />Owner/Operator: <br />Telephone: <br />Program Element: Program Record: <br />Inspection Type: <br />8180 Posted <=Zips Cl Permit Posted li ❑ P <br />Re -Inspection on or After: <br />IN = In Compliance NIO = 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 facility_ _. <br />m u� wa Demonstration of Knowledge ur,, eur cos <br />Supervision (,u, <br />1. Demonstration of knowledge: food safety certificate <br />24 <br />Person In Charge Is present and performs duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />Communicable disease'. reporting. restrictions & exclusions <br />25- <br />Personal cleanliness and hair restraints I <br />3. No discharge from eyes, nose, or mouth; no open wounds <br />,, <br />General Food Safety Requirements <br />Proper eating, tasting, drinking, or tobacco use <br />26. <br />Approved thawing methods used <br />- Preventing Contamination by Hands <br />7. <br />Food protected from contamination during storage <br />5. 1iands clean and properly washed: proper glove use <br />8. <br />Washing fruits and vegetables before use <br />Handwashing facilities supplied and accessible e <br />Time and Tempe l tionsh p" � <br />Proper hot and cold holding temperatures <br />9. <br />O. <br />Toxic substances properly Identified. stored. and used <br />' ` Food Storage/Display/Service <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 utenstls provided <br />Proper cooling methods ^ C <br />32. <br />3. <br />4. <br />Food propedy labeled and honestly presented <br />Nonfood contact surfaces clean <br />Warewashing facilities maintained; test strips available <br />10. Proper cooking time and temperatures <br />11. Proper reheating procedures for hot holding <br />12. No re -service of returned food <br />5. <br />Equipment utensils 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 suhace cleaned and saniazed,warewashing procedures <br />7. <br />Vending machines maintained <br />Eood From Approved Sou _ <br />8. <br />Approved and sufficient ventilation and lighting <br />5. Food obtained from approved source <br />17. <br />9. <br />Thermometers provided, accurate. and easily visible <br />16. Compliance with shell stock regulations; tags/display, <br />0. <br />Proper use and storage of wiping cloths <br />1 .Compliance with Gulf oyster regulationsFacili <br />..Physical ties <br />_ i _. _. <br />Conformance Vli`dfi Approved Procedures-` <br />Compliance with HACCP plan or variance conditions <br />1. <br />Plumbing maintained; proper back Bow prevention <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 />�O. Prohibited foods not offered at high risk facilities <br />45- <br />Floors walls and selling are maintained and kept clean <br />Water / Hot Water <br />46. <br />No living or sleeping quarters inside facility <br />1121. Hot and cold potable water available <br />- Compliance and Enforcement <br />Liquid Waste Disposal <br />47. <br />Signs posted: last inspection report available <br />II22. Sewage/wastewatei properly disposedtoilet facility useable <br />8. <br />Compliance with plan review requirements <br />Vermin ;: <br />9. <br />Facility operating with a valid health permit <br />1123. No rodents. insectsbirds or animals Inside facility <br />15o. <br />Impoundment <br />51. <br />Permit Suspension <br />Received By/Title: a <br />EH Specialist: eLrli It ,amu 92.0 <br />Phone: ... B'Page 1 of 2 <br />EHD 16-23 (1st MI 419112 FOOD PROGRAM OR <br />
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