COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COUI, .Y P: -1 ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siaov.org/ehd 9CicORN FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: 11-111-16, Address: / City: C / _U Zip Code: caner/Operator. JTTelephone: q/_V t-z 6-[ [l / Program Element: ogram Record Pr : on) Inspection Type: 7 L_i?_ SB180 Posted es No Permit Posted es 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 immediate)f. Non-compliance may warrant closure of the food facilit is nc vx Demonstration of Knowledge rw .: .<L '`Pervasion - our 1. Demonstration of knowledge:food safety certificate 4. Person In Charge is present and performs duties ;= '-;toad ti,ygrene .•:: ' :-. tonal Cleanliness 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraint, 3. No discharge from eyes.nose,or mouth;no open wounds !, - .General Food Safety Requirements _a. Pe .gig.tasting,drinking,or tobacco use 26. Approved thawing methods used -__ Preventing 'i Hands 27. Food protected from contamination during storage 7. .;ai i. .Icon and ri col, v ash d proper glove u11 28. Washing fruits and vegetables before use _ Fanc aching facilities uupphed and accessible 29. Toxic substances properly identified.stored.and used Time and Temperature Relationship .._ Food$torage/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 i v r= 7 aL,,i„d aJ hone stiy presented - 10. Proper cooking time and temperatures Equip_rrtpnt/Utensils/Linens - 1/ 11. Proper reheating procedures for hot hol9mg ,n 4,, loon cin act surfaces clan "Protectich bond Contamination 34. Warewashing facilities maintained;test strips available 2 No res ice of ieturne i food 35. Equipment/utensils approved;installed;clean;good repair ;t 3. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use '.14 Food contact surface cleaned and samtlzed/warewashing procedures 37. vending machines maintained Food From Approved Source - 8. Approved and 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_ I'mne:use and storage of wiping cloths . Compliance with Gulf oyster regulations Physical. des 'yllpproved.Procedures 41. Plumbug maintained:proper back flow prevention BE Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 43. Toilet facilities clean.supplied.and maintained 9. Advisory provided for raw or undercooked food c r_ -iscs: ,I clean n_ tr �,'.va 1 i _ , r `ations Pe ;food Facilities 0. Prohibited foods not offered at high risk facilities in Fl ;.:els end ceiling are mainnuneJ IT)d Kept clean ' Wefet- 1Nater aC N li e.og., sleeping quarters inside facility _ _'J[9 potaole water available. Liquid Waste Disposal 47. Signs posted;last inspection report available =. Se, rste:a-cna propehy itis Os-it toiler or,J�1v us,abl, 48. Compliance with plan review requirements Vermin 9. Facility operating with a valid health permit vtililii�3. No rodents.insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received By/Title: S EH Specialist: Phone: L363 Page 1 of F EHD123 flstpgl4/9,'12 O FOOD PROGRAM(OF