COMPLIANCE INFO_2016-2019 - Laserfiche WebLink

Home Browse Search

caG SAN JOAQUIN COUNTY �` r ENVIRONMENTAL HEALTH DEPARTMENT i ! _ '• 1868 East Hazelton Avenue, Stockton, CA 95205-6232 °4• :p Telephone: (209)468-3420 Fax: (209)464-0138 Web:www.sjgov,org/ehd ciFORa FOOD PROGRAM OFFICIAL INSPECTION REPORT EFacility: �'� f ' C t�1 t1 5 G r K e k Date: -t {� W cvk, [ Cro53m Ctty' �1\ off SC Zip Code:(A 114-0ih P G k.J e �yye t L G� � �e L t C Telephone:7U � '/ 3: Program Record: S �' Inspection Type: GU J_ r^f es ❑ Rermit Posted Yes ❑P Re-Inspection on or After: IN=In Compliance N10=Not Observed NIA=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 gose a threat to eublic health and must be corrected Immediate►f. Non-coanliance may warrant closure of the food facility ...tee..... ., .. � _yam � m..�m.H• �.�®. ...... �� . ;•...,�. - pi`s- :BYd�m�•• J(1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and perforins duties t ...:....... Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds 9 Y p9Qltft3F1 � y Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 7. Food protected from contamination during storage , e 5. Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use S. Handwashing facilities supplied and accessible k 9. Toxic substances properly identified,stored,and used Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled )e Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures X 11. Proper reheating procedures for hot holding 31 Nonfood contact surfaces clean X :,. t" filtk# i > i 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;dean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use i ,( 14. Food contact surface cleaned and sanitizedlwarewashing procedures 37. Vending machines maintained 38. Approved and sufficient ventilation and lighting ; 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;togs/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations :>5y',``��. :" spcYEIIt� fittiJiiEt�' _'�` 1. Plumbing maintained;proper back flow prevention S3 ....1 :..... ....... .._:.__q...,.,..............._.em. A 18. Compliance with HACCP plan or variance conditions 42, Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;persona llcleaning items;vermin-proofing D. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Y' _..m,m...;.... . ._._. 6. No living or sleeping uarters inside facility 1.Hot and cold potable water available. t 7. Signs posted;last inspection report available 2. sewagetwastewater properly disposed;toilet facility useable 48, Compliance with plan review requirements °�' " •< 9. Facility operating with a valid health permit }` 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51, Permit Suspension Received By/Title: EH Specialist: Phone: 11 7 /_ Page 1 of ! EHD 16-23 (1st pg) 419112 ® J t� FOOD PROGRAM OIR i