COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

�oR4.soo SAN JOAQUIN COUNTY m` ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •.c.., ;r • Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd 'uFaa�` FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: C YJAX L t UC7 Date: d -I z -Z3 .7 Address: "3 d •L • C N A city. 51._ LKT�iV Zip Code: 9.5 2_% iL7 Owner/Operator: Telephone: Program Element: Program Record: Inspection Type:f �i SB180 Posted ❑ Yes ❑ Remit Posted TI Yes ❑ P 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-compliance ma warrant closure of the food facilit m rv¢ wa Demonstrationof Knowledge rm„a our Cos I Supervision OUT it Demonstration of knowledgefood safety certificate 24. Person In Charge Is present and performs duties Employee Health and Hygiene 25. - ?emonai Cleanliness Personal cleanliness and hair restraints Communicable diseasereporting. restrictions & exclusions 3. No discharge from eyes, nose, or mouth. no open wounds :_Requirements r. LProper eating, tasting, drinkingor tobacco use ' 26. Approved lhavong methods used Preventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed. proper glove use 8. Washing fruits and vegetables before use Handwashing facilities Supplied and accessible Time and Temperature Relationship ' "- --` 29. Toxic substances properly identified. stored. and used "Food Storage/Display/Service = Proper hot and cold holding temperatures Proper use of time as a public health control 30. Food storagefood storage containers labeled 31. Customer self-service food protected; individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding Protection From Contamination _ 12. No re -service of returned food 31 Nonfood contact surfaces clean 4. Warewashing facilities maintained; test strips available 35. Equipment/utensils approved; installed; dean; good repair 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use 14. Food intact surtace cleaned and sanitizeda,ewash ng procedures 37. Vending machines maintained Food From Approved Sou 38. Approved and sufficient ventilation and lighting ''...15. Food obtained Gum approved source 39. Thermometers provided, accurate, and easily visible 16. Compliance with shell stock regulations; tagsidisplay 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Conformance WithApprovod Procedures 41 Plumbing maintained; proper back flow prevention 16. Compliance with HACCP plan or variance conditions 42, 43. Garbage and refuse properly disposed Toilet facilities clean, supplied, and maintained Consumer Advisory 1 i o Advisory provided for raw or undercooked food 44_ Premises, personal/cleaning items'. vermin -proofing Highly Susceptible Populations Permanent Food Facilities 20. Prohibited foods not offered at nigh risk facilities 45. Floors, walls and ceiling are maintained and kept clean Water / Hot Water 46. No living or sleeping quarters inside facility i1 :21. Hot and cold potable water available. Compliance and Enforcement - Liquid Waste Disposal 47. Signs posted; last inspection report available �2. Sevagehvastewatei properly disposedtoilet facility useable 8. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents. insectsbirds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: C L A U p t U it Phone:2 O 9-- S6 8 ` q J- Z3 Page 1 of EHD 16.23 (1st pg) 419112 FOOD PROGRAM OIR