COMPLIANCE INFO_2019 - Laserfiche WebLink

Home Browse Search

Mu Q,,,N SAN .JOAQUIN COAD pip c • ENVIRONMENTAL HEALTH DEPARTMENT z� 1868 East Hazelton Avenue, Stockton, CA 95205-6232 C4Cl FOR��P Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www sigOv.org!ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT • _ Date: Name of Facility: 7e{ e / City: A�e Zip Code: Address: 3`�2 o�Q Telephone:(& � �OO� Owner/Operator: lC� Pro ram Record: ~? Inspection Type: Program Element: �p j 9 2 ``% SB180 Posted Yes No Permit Posted Yes No Re-Inspection on or After: IN=In Compliance N/0=Not Observed N/A=Not Applicable COs=Corrected on-site MAJ= Majcr Violation OUT=Not in Compliance See reverse side for code sections and general requirements that correspo--- -- • - a'on listed be_ Ma for violations pose a threat to public health and must be corrected immediatel . Non-com liance nay warrant closure of the food facility IN wo NIA Demonstration of Knowledge Supervision OUT ri 1. Demonstration of knowledge;food safety certificate 24. Person = _ --resent and Employee Health and Hygiene Personal Cleanl"mess 12. Communicable disease;reporting,restrictions&exclusions 25. Persona =_ __>and hair rest,a 3. No discharge from eyes,nose,or mouth;no open wounds General Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Apprc.__ r ethods used Preventing Contamination by Hands 27. Food p-_7ezatad from contamination -;Storage 5. Hands clean and properly washed;proper glove use 28. Wash and vegetables befo•e _ Handwashing facilities supplied and accessible 29. Tox_ __-; -es E-:erly identifies z': ,_ a^d used Time and Temperature Relationship I Food Storage/Display/Service 7. Proper hot and cold holding temperatures 30. Food storage;food storage containe Proper use of time as a public health control 31. Customer -service food protected: -_ . _�ensils provided 9. Proper cooling methods 32. Food prope�y labeled and honestly: _=_ =c 10. Proper cooking time and temperatures Equipment/Utensils/Linens 11. Proper reheating procedures for hot holding 33. Nor.•__ - -;t surfaces clean Protection From Contamination 34. Wa-=. _`acilities maintained;test s� cs available 12. No re-service of returned food 35. Equip _�_nsils approved;installer =.an;good repair 13. Food free from contamination and adulteration 36. Equ r - _:ensils and linens:storage a-d use y 14. Food contact surface cleaned and sanitized/warewash ing procedures 37. Ve-: - -;;,nines maintained Food From Approved Source 38. Ap- _._:and sufficient ventilation and :7ting 15. Food obtained from approved source 39. T`-_ - ,--eters provided,accurate,and easily visible j 16. Compliance with shell stock regulations;tags/display 40. F _:_ se and storage of wiping cic:-s X 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41 = _ _ -aintained;proper back floe, :._.e-tion 1 18. Compliance with HACCP plan or variance conditions 42 a _: =and refuse properly disposed Consumer Advisory _ -_ _ a_lities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food = _ -S personal/cleaning items;vermin-proofing Highly Susceptible Populations Permanent Food Facilities 20. Prohibited foods not offered at high risk facilities = _;_ ,walls and ceiling are maintained and kept clean Water/Hot Water c '.- d or sleeping quarte,s�-sde facility 21.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal - = posted;last inspecticr re _ available 22. Sewage/wastewater properly disposed;toilet facility useable , pliance with plan review requirements Vermin =_:_ ity operating with a valid health permit 23. No rodents,insects,birds or animals inside facility =_ ,undment Suspension Received By/Title: EH Specialist: [ � Phone: l�.1 `A - r�1� Pag EHD 11x23 (1st pg) 4/9/12 \J FOOD