COMPLIANCE INFO_2023 - Laserfiche WebLink

Home Browse Search

oe4 N. SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sigov.oro/ehd C/sba FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Round Table Pizza Date:1/19/2023 Address:8010 Holman Rd City: Stockton Zip Code:95212 OwnerlOperator: Telephone: Program Element:1626 Program Record:PRO524675 Inspection Type:Routine 6180 PostegJi Yes€ No Permit Posted€Yes No Re-Inspection on or After: 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. Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facility w wo wn Demonstration of Knowledge uX our cos Supervision our 1. Demonstration of knowledge;food safety certificate 24. Person In Charge Is present and performs duties E: mployee Health and.Hygiene Personal Cleanliness 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds .G p era) oo_dEiafe�t r Re_gy cements __ Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used urination by Hands 27. Food protected from contamination during storage 5. Hands clean and properly washed,proper glove use 28. Washing fruits and vegetables before use 6. Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used Time and Temperature Relationship Food Storage/Display/Service 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 Propercooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures p p e:tl Utensils-(Linens. 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces dean '.Protection From Contamination - 34. 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 sanitizedlwarewashing procedures >ej 37. Vending machines maintained -'Fd_67dWm Approved Source - 38. Approved and sufficient ventilation and lighting L15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with sheli stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations �s Conformance With Approved Procedures 41. Plumbing maintained;proper back flow prevention 16. 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. Premises;personal/cleaning items,vermin-proofing Highly Susceptible Populations Permanent Food Facilities 20. Prohibited foods not offered at high risk facilities 4 5. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 21.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal EFacility ed;last inspection report available 22. Sewage/wastewater properly disposed;toilet facility useable with plan review requirements Vermin erating with a valid health permit 23. No rodents,insects,birds or animals inside facility ent pension Received By/Title Discussed report with Avatar Singh EH Specialist:Darla Afonskala Phone:209-616-3025 Page 1 of 2 EHD 1623(tst pi 411 FOOD PROGRAM OR