COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

SAN JOAGUM COU IABTMEN_f6232 TAI.HEAL-TH DEP CA 95 �4VIRONMEN Stockton, n Fax:(20914 -Q13a Web: y.o__ ra---et'd �a East Hazelton Avenue, ane:(209) 468 342 "Oo GRAM OFFICIAL INSPECTION REPOR �y,�� "< J'OD PRO Date: �,/�D 3-)),-16 Zi n�a p Code: 9 5� ,w city: CALty n Inspection Type: , Uaj �h-�- �Vwm �y Program RelO �o O Re-Inspection on or AftameoNo Permit Posted Yes No fiance Address t0 aance N/O=Not Observed NIA=Not Applicable COS=Corrected on-site MAJ=Major Vitiation OUT=Not in o^•p pec farce ma t+arrant closure of the food facilit See reverse side for code hand must be correciedrirnmed atel correspond pco to each violatto' ed below. s Supervision coS'ations ose a threat to ublif heal W Demonstration of t{nowtedge 24. Pe• = s P'` _ ' '- d Performs duties n of knowledge:food certificate � I1. uemonstratio id safetyPersonal Cleanliness Employee Health and Hygiene25. -ss - General Food Safety Requirements Communicable disease;reporting,restrictions&exclusions y C- 26. Apprc:_c 3. o , or mouth;no open wounds Ndischarge from eyesnose, - �, Proper eating,tasting,drinking,or tobacco use 27. Food p'- -='d from conta- ' - =--`=storage Preventing Contamination by Hands 28. Wastung fru:•z and vec_'_- =s= -== Hands clean and properly washed;proper glove use 29. Toxic s__stances prop_-, c-" == s"- - and used Handwashing facilities supplied and accessible FoodStorageJDispIaY:ServiCC '' Time and Temperature Relationship 30. F000 storage;food storage containers 7. Proper hot and cold holding temperatures Proper use of time as a public health control 1. Customer sett-service food protected;no;.-c.,a:utensils provided 32. Food proper`';labeled and honestly presented Proper cooling methods -- Equipment/utensils t farrerts 10. Proper cooking time and temperatures - 1. 33. Nonfood contact surfaces dean Proper reheating procedures for hot holding - f - 34. Warewashing facilities maintained;test strips a,a a_ ,/ 12. No re-service of returned food 35. Equipment'utensils el approved-,installed;clean;good rep i 13. Food free from contamination and adulteration 36. Equipment,utensils and limens:storage and use a� 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Ver>diitg mactiates maintened Food From Approved Source 38. Approved and sufficient vwaafion and lighting 15. Food obtained from approved source 39" Themtorrteters provided,acctaate.and easily visible 16. Compliance with shell stock regulations;tags/display 10. Prope _ and storage of wiom � 7. Compliance with Gulf oyster regulations I Physica' 'd- Conformance With Approved Procedures '1. Plumbinc-: y - .ed;proper,_.,-x-��•� :=,e-_�Y' 39. ✓` 8. CcmpPance with HACCP plan or variance condition '2- Garbage ._ __. s 9 6 .,se properly Consumer Advisory 43. Toilet faeit 40" ==man,supplied,a -_- 41. 19. Advisory provided for raw or undercooked focc � .. .. - _ - _raises;p=-_-a cleaning Highly Susceptible Populations fooPermanent Food Pa_ ds not offered at high risk fa _„ i walls: Water/Hot Water - n9 are main; 121 �yors--_ _ uartersin�..hot and cold potable water available. mid-• - Liquid Waste Disposal Cartpliaoce and Enforceme, P2. Sewage wastewater Properly disposed ! T S19r= nsted;las rsPection report available Vermin. 48• fiance it titan review requirements i 3. No rodents,insects.birds or animals ins,z.--- 9' Faces; . oPerati g with a valid health ' _--- - a" r,Y � 50. I mpoundPermit ment 51. c aeCP:wed ByJTitle• _ Suspens_"- EH Specialist: ---- � �� EHD 16-23(Is,pg) 419112 - - C /1 Pho^�