COMPLIANCE INFO_2011-2019 - Laserfiche WebLink

Home Browse Search

ao.PAU�P�..cAG SAN aJOAQUIN COUNT "ENVIRONMENTAL HEALTH DEPP7RTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • C,�., ,��P• Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd C%FSP FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: Address: / City: Zip Code: �1:; 3i Owner/Operator: Telephon�a Program Element: Program Record: Inspection Type: SE180 Posted Pyllis No Permit Posted es No Re-Inspection on or After: IN=In Compliance WO=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. Ma'or violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility Demonstration of Knowledge ra.r our us Supervision our 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 restraint 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 27. Food protected from contamination during storage Hands clean and property washed;proper glove use e. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances property identified,stored,and used Proper hot and mltl holding temperatures . Footl storage;footl 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 property labeled and honestly presented 10. Proper cooking time and temperatures ant/Utensils/Linens 11. Proper reheating procedures for hot holding Nonfood contact surfaces clean R Warewashing facilities maintained;test strips available 12. No re-service of returned food 5. Equipment/utensils approved;installed;clean;good ai 13. Food free from contamination and adulteration 6. Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 7. Vending machines maintained d From Appro ' ,, . . ._....,., , r, 8. Approved antl sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations,tags display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41 Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed MENIFAdvisory 43. Toilet facilities clean,supplied,and maintained 19. Ativiscry provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing �sceptible Populations P „- ,_. ,_...d Facilities 0. Prohbitedfoods 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 21.Hot and cold potable water available. Compliance and Enforcement jWH Liquid Waste Disposal 47. Signs posted,last inspection report available 1 2 SewageAvastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 123_ No rodentsinsectsbirds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: xf �- EH Specialist: Phon OG, s 3 Page 1 of FOOD PROGRAM OIR EHD 16-23 gst pg) 4/9/12