COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

SAN JOAQUIN COUNTY z ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 .. ap. Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd at/f°6'a v FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: -To INa- Date: Address: Isola City: L Zip Code: CJ- .S Owner/Operator: J Telephone: Program Element: 2 Program Record: Inspection Type: U SB180 Posted Yes ❑ Permit Posted PRYes D P Re -Inspection on or After: IN = In Compliance NIO = 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. Major violations pose a threat to public health and must be corrected immediatel . Non-compliance may warrant closure of the food facility ti NO wa Demonstration of Knowledge's - rdrd Cos Supervision our �y" 1- Demonstration of knowledgefood safety certificate 24. Person In Charge Is present and performs duties Employee Health and Hygiene w _ rsonal Cleanliness 3. Communicable disease: reporting, restrictions & exclusions No discharge from eyes, nose, or mouth; no open wounds 25. Personal cleanliness and hair restraints Proper eating, tasting, drinking, or tobacco use 26. Approved thawing methods used Prem- 27. Food protected from contamination during storage 5 Hands clean and properly washed; proper glove use 28. Washing fruits and vegetables before use L w3. Handwashing facilities supplied and accessible 9. Toxic substances properly identified, stored, and used i. Time and Temperature Relationsti - Proper hot and cold holding temperatures 30 Food StoragelDisplaytServit _. Food storage, food storage containers labeled Proper use of time as a public health control 1. Customer 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 I Linens ti 11. 12 Proper reheating procedures for hat holding - Protection From Contaminations'. No re -service of returned food 33. 34. Nonfood contact surfaces clean Warewashing facilities maintained; test strips available 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 Food From Approved Source 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; tags/display 40. Proper use and storage of wiping cloths `' . 17. Compliance with Gulf oyster regulations_ Physical Facilities - _ _1 Conformance With Approved Procedures -_-I - -- 41 Plumbing maintainedproper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained �19- Advisory provided for raw or undercooked food 44 Premisespersonabdeaning items. vermin proofing Highly Susceptible Populations Permanent Food Facilities I 120. Prohibited foods tint offered at high risk facillhes 45. Floorswalls and ceiling are maintained and kept clean Water / Hot Water 46. No living or sleeping quarters inside facility X21- Hot and cold potable water available- ' -_ Compliance and Enforcement .Liquid Waste Disposal 47. Signs posted; last inspection report available 22 Sewage/wastewater properly disposed. toilet facillty useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit izk3. No rodents, insects, birds or animals inside facility 5o. Impoundment 51. Permit Suspension Received By/Title: EH Specialist:30 � `, / ,,7 S- Page 1 of L EHD 1&23 (1st pg) V9112 FOOD PROGRAM OR