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U9tfr SAN JOAQUIN COUNTY ,yam ENVIRONMENTAL HEALTH DEPARTMENT y: X 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • .. _ iP• Telephone:(209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.orgLe ALI FO'Ra FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: I a LCu -S Date: Address: 6EC H On � c7t City: SA0 AzD Zip Code: Qt�^ z Owner/Operator: MQIh� Qr) fir' CM)A-{LTQS 'v Telephone: ,( � `'lJ r_ Program Element: 'L Program Record: � o 1 ` 2 �Q Inspection Type: iD KJ SB180 Posted es ❑ No Permit Posted WYes ❑ 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. Major violations pose a threat to public health and must be corrected immediatel . Non-compliance may warrant closure of the food facility IN Nio N/A Y Demonstration of Knowledge Mai our c S e ision -- o1rl 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties E�yee, e�th a-nd�Hygiene _ 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints ✓ 3. No discharge from eyes,nose,or mouth;no open wounds oo S e. equ e 4. Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 7. 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 d Temperature-Rela4ohship o Drs lay/Service MIA 7. Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8 Proper use of time as a public health control 31. Customer self-service food protected;individual utensils provided 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures U r• l 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean o on ro Cot ation 34. Warewashing 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 sanitized/warewashing procedures 37. Vending machines maintained 0 38. Approved and sufficient ventilation and lighting /Ulwil Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 0. Proper use and storage of wiping cloths Compliance with Gulf oyster regulations . seal aci r Conformance Vlli h;App 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed ro su e d iso 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing Highly Susceptible Populations _ = e e 20. Prohibited foods not offered at high risk facilities 5. Floors,walls and ceiling are maintained and kept clean Water/Hot Water 6. No living or sleeping quarters inside facility ;' _> 21.Hot and cold potable water available. ompliance and Enforcement Liquid Waste Disposal 7. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements er Im i 49. Facility operating with a valid health permit 23. No rodents,insects,birds or animals inside facility 50. Impoundment �J 1. Permit Suspension Received By/Title: vkl EH Specialist: A��M� Phone: _ b r � 34 , 44fo Pagel of .2 EHD 16-23(1st pg) 4/9/12 `1 FOOD PROGRAM OR