COMPLIANCE INFO_2014-2018 - Laserfiche WebLink

Home Browse Search

oPa"tn•o SAN JOAQUIN COUN' r, < ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd u�da FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: t Z ` Date: Address: , O1 t�-El�^ C") t City: Zip Code: G S ZU C7 Owner/Operator: Telephone: Program Element: Program Record: Inspection Type: 6180 Posted D Yes D No - Permit Posted 0 Yes ❑No 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-corntiance maX warrant closure of the food ity n 1-1 1 w. - Demonstration of Knowledge .w our cos Supervision our 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 - 7. Food protected from contamination during storage Hantls clean and property washed;proper glove use 28. Washing fruits and vegetables before use . Handwashing facilities supplied and accessible 29. Toxic substances property identified,stored,and used Time and Temperature Relationship Food Storage/Display/Service Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled Proper use of time as a public health control 31. Customer self-service food protected;Individual utensils provided Proper cooling methods . Food property labeled and honestly presented 10. Proper cooking time and temperatures Equipment/Utensils/Linens 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean _ Protection From Contamination _ . Warewashing facilities maintained;test strips available V1 1 12. No re-service of returned food 35. Equipmentfulensils 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/vrerewashing procedures 37. Vending machines maintained Food From Approved Source _ - . Approved and sufficient ventilation and lighting 15. Food obtained from approved source �, 9. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations _ Physical Facilities _ Conformance-mm Approved Procedures 41. Plumbing maintained;proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed _ Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personaVdeaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water-]Hot Water 46. No living or sleeping quarters inside facility 1.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 2. Sewagetwastewater property disposed;toilet facility useable 8. Compliance with plan review requirements vermin 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: A EH Specialist � V Phone: y�ca_O 2� Page 1 of Z EHD 16-23(1st pg) 41W12 C7 :�'`/ FOOD PROGRAM OIR