COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

Qeaslty " SAN JOAQUIN COUNT4--� r. ENVIRONMENTAL HEALTH DEPARTMENT 600 East Main Street, Stockton, CA 95202-3029 �' tr Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.siaov.orD/ehd 4�Ipaa�t FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: a C-, - Date: Address: p J //,^, it a� /C.1 Zip i Code: 6 114/_ S y-C p Ownertoperator: { Telephone: PrElAlad 2 ogram ement: 3 r�� ;,/ Prrrogram Record: ci 2 Inspection Type: a SB180 Posted Yes ❑ No Permit Posted^Yes ❑No Re-Inspection on or After: IN=In Compliance WO=Not Observed WA=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 eose a threat to public health and must be corrected Immediate) . Non-compliance may warrant closure of the rood facility IN No N'A Demonstration of Knowledge Mar our cos Supervision our v 1. Demonstration of knowledge;food 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 Preventing Contamination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed,proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship. Food Storage/Display, Proper hot and cold holding temperatures 0. 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 . Nonfood contact surfaces clean 4. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair ✓ 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained Food From Approved Source 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 10�11 Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 16. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Sumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises,personal/cleaning items:vermin-proofing HighiSusceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Hot Water' 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement ME 7. Signs posted;last inspection report available . Sewage/wastewaterpmperly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/ritlil P EH Specialist: �� Phone• �� g Page 1 of y -_ EHD 1623(hill 1/1&)2, FOOD PROGRAM OR