COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

SAN .JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.ong/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Date: 01-0.6-2-3 Address: 19w?_6' 1. city: L INb M Zip Code: J•5 Z Owner/Operator: Telephone: Program Element: Program Record:D5Z7 2 Inspection Type:1Z OUT 6180 Posted es ElRemit Posted ❑ Yes ❑ f 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. _ Major violations pose a threat to public health and must be corrected immediate) . Non-compliance may warrant closure of the food _facility �^: u:o x:f - Demonstration of Knowledge rA-� cvr cos _supervision con 1 Demonshahon of knowledgefood safety certificate4. r I ' Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness l2. Communicable disease: reporting. restrictions & exclusions 5. Personal cleanliness and hair restraints 3. No discharge from eyes, nose, or mouth; no open wounds g General Food Safety Requirements Proper eating, tasting, drinking. or tobacco use 6. Approved thawing methods used Preventing Contamination by Hands 7. Food protected from contamination during storage 5 Hands clean and properly washedproper glove use 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. '? 30 Toxic substances properly identified stored- and used '' Food Storage/Display/Service Food storage. food storage containers labeled Temperature Relationship Properhot and cold holding temperatures Proper use of time as a public health control 31. Customer sett -service food protected; individual utensils provided Proper cooling methods Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding Protection From Contamina4on - . ` 3. Nonfood contact surfaces clean 4. Warewashing facilities maintained; test strips available 12. No re -service of returned food 5. EquipmenVutensils approved; installed; Gean; good repair 13. Food free from contamination and adulteration 36. Equipment, utensils and linens: storage and use �14. Food contact SL,naCe cleaned and sambzed'warewashmg procedures 37. Vending machines maintained All2. Food From Approved Source - 38. Approved and sufficient ventilation and lighting 'u 5 Food obtained from approved source 16. Compliance with shell stock regulations; tags/display 17. Compliance with Gulf oyster regulations _ 39. Thermometers provided, accurate. and easily visible 0. Proper use and storage of wiping cloths . , :;__ _ Physical Facilities .. .... Conformance With'Approved Procedures 1. Plumbing maintained; proper back flow prevention 1 P. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 43, Toilet facilities clean, supplied, and maintained 19. Advisory provided for raw or undercooked food 44. Premises'. personal/cleaning items: vermin -proofing Highly Susceptible Populations Permanent Food Facilities Lo. Prohibited foods not offered at high risk facilities 45. Floors, walls and wiling are maintained and kept clean Water! Hot Water 6. No living or sleeping quarters inside facility 121 1 -lot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47, Signs posted; last inspection report available 2. Sewage/wastewater properly disposed. toilet facility useable 48. Compliance with plan review requirements Vermin 3. No rodents. insectsbirds or animals inside facility 49. Facility operating with a valid health permit 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: CIL rL A 4 Q i,+- Phone: 209 - Page 1 of EHD 16-23 (1st pg) 0112 FOOD PROGRAM OIR