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,QeaA SAN JOAQUIN COUNI�") a ENVIRONMENTAL. HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd ci r:o'se FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: LAQ \,k , U a ©ate: 5- 13-15 Address: r}`, City: Zip Code: 9 5_1z>3 b Owner/Operattorn Telephone: Program Element: Ilp'Z Program Record: 5'Z--12 1`0 0 Inspection Type: 131 So posted Yes No Permit Posted Yes No 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. Ma"ar violations ose a threat#o ublic health and must be corrected immediately. Non-com fiance may warrant closure of the food facility - 1= t. Demonstration of knowledge;food safety certificateME 24. Person In Charge is present and performs duties � MON. �"_.. . .e Ma ON Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints . .. No discharge from eyes,nose,or mouth;no open wounds �.. ;, Qa 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 w? Handwashing facilities supplied and accessible Y, 29. Toxic substances properly identified,stored,and used I .A io_ i11et a j7Ei# Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled X Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided f Proper cooling methods X 32. Food properly labeled and honestly presented i 10. Proper cooking time and temperaturester 'PRI i 11, Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean feCluiil�Ca at,� � 4_ warewashing facilities maintained;test strips available 12. No re-service of retumed food 35. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 6_ Equipment,utensils and linens:storage and use 14. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained NU w ,p m � - F m B. Approved and sufficient ventilation and lighting lry 15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 1B. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths I 17, Compliance with Gulf oyster regulations " �s �- W om® ttrri4�1Nithlp ._. ..00 1. Plumbing maintained;-proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed 3. Toilet facilities clean,supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing IN . Prohibited foods not offered at high risk facilitiesW 5. Floors,walls and ceiling are maintained and kept clean EV-7,77_7574M E Vater '',_ Am ;. 6. No living ar sleeping quarters inside facility 1.Hot and cold potable water available. \ i 7.�Signs posted,last inspection report available Sewage/wastewater properly disposed;toilet facility useable 48. Compliance;with plan review requirements Verintrt "'°"T- 9. Facility operating with a valid health permit '123. No rodents,insects,birds or animals inside facility 50. Impoundment 51, Permit Suspension Received By/Title:Mau 1142i I &410AI :H Specialist: Wks Phone: �,�rl Page 1 of EHa 16-23 (l at pg) 419!12 V� F40p PROGRAM OIR