COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

°"``"'" • SAN JOAQUIN COUP.. z� ENVIRONMENTAL HEALTH DEPARTMENT 3 1868 East Hazelton Avenue, Stockton, CA 95205-6232 •C4�IF0•R�,P• Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.siciov.ora/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: _ Date: ! ddress: �� I City: L ' C'r Zip Code: �2Zy Owner/Operator: - f (J Telephone: Program Element: ZS Program Record: (�6 Inspection Type: 7_l7 r7 Set 80 Posted Yes No Permit Posted (jeV No Re-Inspection on or After: 2� IN=In Compliance N/O=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. corrected immediately Ma/or violations pose a threat to public health and must be cor __Non-compliance may_warrant closure of the a food facility _ T. _- _ -- _ _ u,t , Demonstration of Knowledge r.+a. - --� I._ 9 1 - -- Supervision. . I). Demonstration of knowledge:food safety certificate 24 Person In Charge is present and performs.duties Employee Health and Hygiene Personal Cleanliness _ 3 No di I-ou-_ fror s nose. z or mouth;no open wo Bions 25 Personal cl n rliness and hair; st mints �. Gomm;rnoable rise r'? mnn t,ict�ons&exclusions J _ y _ - General Food Safety Rceuirements 1_ P;opci eking.tas,ing dunking,or tobacco use 26. Approved thawing methods used 'Preventing Contamination by Hands ' 27. Food protected from contamination during storage '15. Hands clean and propedy washed:proper glove use 28. Washing fruits and vegetables before use ^S. Hondmashing facilities supplied and accessible L 29Toxic substances properly identified,stored.and used Time and Temperature Relationship. - Food Storage/Display/Service 17. Proper hot and cold holding tcmpera.ures 30. ..rood storage,food storage containers labeled Proper use of time as a public health control 31. C.;scmer self-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures Equipment/Utensils/linens 11. Proper reheating procedures for hot holding I 33. Nonfood contact surfaces clean Protection From Contamination 34. Warewashing facilities maintained;test strips available X72. No re-service of returned food 5. Equipment/utensils approved;installed;clean;good repair ✓� i 13. Food free from contamination and adulteration -� 36. Equipment,utensils and linens:storage and use ✓ 14. Food contact surface cleaned and sant zod:'v✓e w.adh ,r.ro:,e"ums 37. Vending machines maintained Food From.Approved Source - 38. Approved and sufficient ventilation and lighting t/ 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display t 40- Proper use and storage of wiping cloths 17. Compliancewith Gulf oyster regulations �� Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention _I, �8. Compliance with HACCP plan or variance conations 42. Garbage and refuse properly disposed Consumer Advisory; 43. Toilet facilities clean,supplied,and maintained !19. Advisory provided for rare or undercooked food 44. Premises:personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities �20- Prohibited foods not(ttercd at high risk facilities j 45. Floors,walls and ceiling are maintained and kept clean Water l Hot Water 46. No living or sleeping quarters inside facility 21. Hot and cold potable veater available. Compliance and Enforcement Liquid Waste Disposal 47 Signs posted;last inspection report available 92. Se+ u to A wastewater properly osposcdtoilet facility useable 48. Compliance with plan review requirements Vermin 49, Facility operating with a valid health permit 23. No rodents. Insects,birds or animals insde faciii;y y/ 50. Impoundment 1. Permit Suspension Received ByTitle: EH Specialist: L -- - Phone: 3e 72 I PagEd 1 EHD 16-23 pst pg) 4/9!12 FOOD PROGRAM OR