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SAN JOAQUIN COUNT„„ r. ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 6v<Jco"a?•r Telephone:(209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: I I 5 Lou, J n L `j rcc K TI o Date: /- 7- /S Address: fr S� city: j r q c zip Code: 953�c Owner/Operator: r+ rr q ''/rr Telephone: l7 \ $3s -�'ySt Program Element: Program Record: I y G Inspection Type: 61 a0 Postedes No Permit Posted es No Re-Inspection on or Aker: 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. Majorviolations ose a threat to ublic health and must be corrected lately. Non-compliance may warrant closure of the food facility _ o_e - Supe cos lk�, , 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties s '.Eriyt'Io__ '_ attdtlygietto- r :�,. qtr/:'�t.�#eanlrt>ea�,�fl;. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds ,++ *7-a:_' •uaT '"�' ' Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 7. Food protected from contamination during storage Hands clean and properly washed;proper glove use 28. washing fruits and vegetables before use Handwashing facilities supplied and accessible P1 1 29. Toxic substances properly identified,stored,and used 77 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 10. Proper cooking time and temperatures ;:`£qui 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 34. Warewashirg facilities maintained;test strips available 12. No re-service of returned food 35. Equipmentlutensils 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 sanitizedfwarewashing procedures 7- Vending machines maintained 8. Approved and sufficient ventilation and lighting 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 6. Compliance with shell stock regulations;tags/display 4o. Proper use and storage of wiping cloths . compliance with Gulf oyster regulations 'gam' - �'.,-, 1. Plumbing maintained;proper back flow prevention _ LIT18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed 3. Toilet facilities clean,supplied,and maintained _ 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing `Perm . Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean 6. No living or sleeping quarters inside facility 1.Hot and cold potable water available. - _ 7 Signs posted;last inspection report available . Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements m._, -s. ,$= Vermh � - 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 1. Permit Suspension Received ByfTitle: a EH Specialist: Phone: J�r`7 Page 1 of Z EHD 1623 (151 xt 4/9/12 FOOD PROGRAM OIR