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o44V'". o SAN JOAQUIN COUNTY ya ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • �q.. ;P• Telephone: (209) 468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd LrFOR� l FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: LA K25 1 a-ems MIA r Date: a-j X13 Address: a�3 )') a City �C �1.) Zip Code: (,��JoZD-7 Owner/Operator: Telephone: � _0 rh Program Element: Program Record: (Z0 Inspection Type: V+�rL#-- SB180 Posted ? Yes ❑ No Permit Posted1 Yes ❑ No Re-Inspection on or After: IN=In Compliance N/0=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 ,_ `�. our cos " Supervision Demonstration of Knowledge- P 1. Demonstration of knowledge;food safety certificate 24. Person In Charge is present and performs duties Jiff - Employee ea�and Hygie a __ a sonal C eannliness Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints discharge from eyes,nose,or mouth;no open woundsMineral Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used Preventing Contaminationby 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 Food Stora e/D s la /Servic ��Time and Temperature Relationship '�- 9 P.�Y �,_ 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 vil 0. Proper cooking time and temperatures Equtipment/Utensils I Linen 1. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean 111110_Wr41,e From_ Contamination ® 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 Food From Appr�od"ed-Source 38. 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 0. Proper use and storage of wiping cloths Compliance with Gulf oyster regulations Physfcal Facht Conformance With ApprovediP o 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Adviso 3. Toilet facilities clean,supplied,and maintained 9. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing ' ighly Sus ceptAePopulations. a ent Food;Fci ties 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Water/Hot Water - 6. No living or sleeping quarters inside facility 21.Hot a --. nd cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 8. Compliance with plan review requirements £ 22. Sewage/wastewater properly disposed;toilet facility useable 9. Facility operating with a valid health permit ii7vw3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: 1 Phone: 2 J Page 1 of EHD 16-23(1st pg) 4/9/12 �1O 7 FOOD PROGRAM OIR