COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COUNTY tNVIRONMENTAL HEALTH DEPA,,rMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 . k Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd ati�oai� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: SSr.,C Date: Address: 3'f0 101 k m4 Lk, . City: 1._o d, Zip Code: S Z Owner/Operator: /2 osjs S+d"s Telephone: Program Element: I fo "ZZ) Program Record: 05-1633 6 Inspection Type: (`0 •�9 IS 8180 Posted 7LYes No Permit Posted lfYes 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. Ma"or violations pose a threat to ublic health and must be corrected immediately. Non-corn liance may warrant closure of the food facility try W SNA '; .; Demonstration Knowledge Supervision � �`1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Employee Healthand Hygiene Personal Cleanliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints Y No discharge from eyes,nose,or mouth;no open wounds Gerseral Food Safety RegufremenYs Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used G9Dtt?�1Ytt. .. S 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. Washing fruits and vegetables before use n Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used b 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 32. Food properly labeled and honestly presented S c. 0. Proper cooking time and temperatures 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean rotection From Containmah34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils 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/warewashing procedures 37. Vending machines maintained 38. Approved and sufficient ventilation and lighting i15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 7. Compliance with Gulf oyster regulations Physical.Facitities 1. Plumbing maintained;proper back flow prevention Conformance W ith Apemaay 18. Compliance with HACCP plan or variance conditions 42, Garbage and refuse properly disposed .•„ �. sumer Advil - 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Popui" tons', :y Permanent Food Facili es 0. Prohibited foods not offered at high risk facilities5. Floors,walls and ceiling are maintained and kept clean �. Water/Hot Water,%%` ,� --_ �, 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. I omphance and>enforcement liquid 1Na ,�..... ..... 7. Signs posted;last inspection report available Fmtie' ~2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 10061 yen 9. Facility operating with a valid health permit �_ . 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received Bylritle: EH Specialist: Phone: � Page 1 of EHD 16.23 (1st pg) 4/9/12 FOOD PROGRAM OIR