COMPLIANCE INFO_20101-2019 - Laserfiche WebLink

Home Browse Search

r' 4 SAN .10AQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 . c.. ; '• Telephone: (209)468-3420 Fax: (209) 464-0138 Web:www.s'qov.org/ehd RCfFOR� FOOD PROGRAM OFFICIAL INSPECTION REPORT ; Name of Facility: �� , Date: (po-2/1�D , Address: City:: Zip Code: (J1 �� (o N - Vv � (�1`i w �Z � Owner/Operator: `u Telephone: Program Element: Program Record: Inspection Type: 8180 Posted es L1 Rermit PostedYes ❑ P Re-Inspection on or After:/10 IN=In Compliance NIO=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. Ma-or violations aose a threat to aublic health and must be corrected immediate! . Non-compliance ma warrant closure of the food facility �z�: .....lhwf� `:: f' �.��l �e:ev•:'`;...�.;° _, o _ ��ttx �� - 1. demonstration of knowledge;food safety certificate wq 4. Person In Charge is present and performs duties y. at. Communicable disease;reporting,restrictions&exclusions5. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds . Proper eating,tasting,drinking,or tobacco use 6. Approved thawing methods used „ . _.... - », -• ..: 07. Food protected from contamination during 9 storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use a Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used N TV ®a. M. . _ bifittt .. ... re: _.. 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 9. Proper cooling methods 32. Food property labeled and honestly presented _.,.. , 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils 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 sanitizedlwarewashing procedures 37. Vending machines maintained MA. 38. Approved and sufficient ventilation and lighting :X 5. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible i 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17.-Compliance with Gulf oyster regulations y ,. _- 1. Plumbing maintained;proper back flow prevention 11I 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed if #3tt': 5 ? 3. Toilet facilities clean,supplied,and maintained t 19. Advisory provided for raw or undercooked food 44. Premises;personalicleaning items;vermin-proofing 0. Prohibited foods not offered at high risk facilities ,:.Y- 5. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility ?�,.. ... ... .::.�. , >;� ;,> e..............aa.....,..M. ..,�; �y. <.=,tee;. 1.Hot and cold potable water available. , .. m� y 2. Sewagelwastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit VIP,A 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: A ++� EH Specialist: tN Phone: eQr, �y �j Pagel of 45 1 EHD 16-23(1st pg) 4191 2 FOOD PRGGRAM OR