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SAN JOAQUIN COUNTY ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sigov.org/ehd FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: LC 2\ T -f -NL Fc uj Data: ddress: .� 1 „ ��-�- Cit : Zip Code: ll ogram Element: �b'L.J Program Record: Yj C�"I -(- Inspection type: ^, - �;,•.� ' N,80 Posted ❑ Yes No Permit Posted []Yes No Re -Inspection on or After: IN = In Compliance N/O = Not Observed N/A = Not Applical See reverse side for code sections and gens fajor violations pose a threat to public health and must be c WA Demonstration of Knowledge 1. Demonstration of knowledge: food safety certificate Employee. Health and Hygiene rCommunicable disease; reporting, restrictions & exclusions r 3. No discharge from eyes, nose, or mouth; no open wounds rProper eating, lasting, drinking, or tobacco use fi e> nfl.n rte. mrncnnn tiv Kende .... t UZ, = t.orrecteo on-site mad = major violation w r = requirements that correspond to each violation listed below. 5. Hands clean and properly washed; proper glove use G. Handwashing facilities supplied and accessible Time and Temperature Relationship T Proper hot and cold holding temperatures �— B. Proper use of time as a public health control 9. Proper cooling methods 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding Protection From Contamination 12. No re -service of returned food 113. Food free from contamination and adulteration i 14. Food coniaci surlace leaned and sanitized/warewashing procedures Food From Approved sSource :.. 15. Food obtained from approved source 16. Compliance with shell stock regulations; tags/display 17. Compliance with Gulf oyster regulations MAi Person In Charge is present and performs duties Personal Cleanliness Personal cleanliness and hair restraints General Food Safety Requirements Approved thawing methods used . Food protected from contamination during storage . Washing fruits and vegetables before use . Toxic substances properly identified, stored, and used Food Storage/Display/Service Food storage, food storage containers labeled . Customer self-service food protected; individual utensils provided . Food properly labeled and honestly presented r Equipment/Utensils/Linens . Nonfood contact surfaces clean . Warewashing facilities maintained; test strips available . Equipment/utensils approved; installed; clean; good repair Equipment, utensils and linens: storage and use Vending machines maintained Approved and sufficient ventilation and lighting Thermometers provided, accurate, and easily visible �. Proper use and storage of wiping cloths Received Byllitle: EH Special!,§L+,) Phone: Page t of EHO 16.23 (lst pg) 49112 FOOD PROGRAM OIR Conformance With Approved Procedures 41. Plumbing maintained; proper back flow prevention 18. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean, supplied, and maintained I1g Advisory provided for raw or undercooked food 44. Premises; personal/cleaning items; vermin -proofing Highly Susceptible Populations Permanent Food Facilities 0. Prohibited foods not offered at high risk facilities 45. Floors, walls and ceiling are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 1. Hot and cold potable water available. Compliance and Enforcement ,Liquid Waste Disposal 47. Signs posted; last inspection report available 'v 2. Sewage/wastewater properly disposed: toilet facility useable 48. Compliance with plan review requirements Vermin 49. Facility operating with a valid health permit 3. No rodents, insects, birds or animals inside facility 50. Impoundment 1. Permit Suspension Received Byllitle: EH Special!,§L+,) Phone: Page t of EHO 16.23 (lst pg) 49112 FOOD PROGRAM OIR