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o4aU!". o SAN JOAQUIN COUNTY Q` ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sigov.org/ehd ��FO¢ FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: Lc, 7cf e r Date: Ll .22 1-3 ddress: oC�iU �% 5 City T11c�C Zip Code: C1 S 3 Z& Owner/Operator: L I Cc, Telephone: V Program Element: �I V Program Record: i( ps Inspection Type: GNI;r e 58180 Posted VYes ❑ No Permit Posted Ves ❑ No Re-Inspection on or After: 2 2 A J7( IN=In Compliance N/O=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 N wo NIA Demonstration of Knowledge' o Supervision oui 1. Demonstration of knowledge;food safety certificate 4. Person In Charge is present and performs duties Em p oyee ealth�a d Hygiene°Y' a sono C can'Hess 2. Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints JI 3. No discharge from eyes,nose,or mouth;no open wounds Gene al Food Safety Requirements Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 2,/ 6. 27. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use ✓ 28. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 29. Toxic substances properly identified,stored,and used -11Time and Temperature Relationship ',ood 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 9. Proper cooling methods 32. Food properly labeled and honestly presented 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean eco ro Co mina io 34. Warewashing facilities maintained;test strips available V1 1 12. No re-service of returned food . 35. Equipmentlutensils 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 7. Vending machines maintained Food From Approved'>Sou 38. Approved and sufficient ventilation and lighting x. 15. 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 V 17. Compliance with Gulf oyster regulations f hy!:a[Facilitr Conformance With ApprovecJ_% ores„ 1. Plumbing maintained;proper back flow prevention 8. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed 3. Toilet facilities clean, • 'Consumer Advisory- - _� _ supplied,and maintained 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing - Highly E eptible Populations ermanent Foodi a i les 20. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean :. 1 6. No living or sleeping quarters inside facility Water/,Hot,Water ,.�_ � 9 P' 9 q Y 21.Hot and cold potable water available. Compliance and Enforcement Liquid Waste Disposal 47. Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements 9. Facility operating with a valid health permit PEN23. No rodents,insects,birds or animals insid cilfty 50. Impoundment 51. Permit Suspension Received By/Title: �C EH Specialist: ` ci Phone: /L Pagel of EHD 16-23(1st pg) 4/9/12 �/ FOOD PROGRAM OIR