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oFa41". SAN JOAQUIN COUNTY 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 4Li it p'R� FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: L A 5,c Date. O li-05 3 Address: t N Cr � KZ1 e. 5206 Owner/Operator: FAAQTelephone: Program Element: 16 Program Record: Inspection Type: Bl 80 Posted pffes 0 Remit Posted es ❑! 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. Moor violations ose a threat to ublic health and must be corrected immediately. Non-compliance may warrant closure of the food facility-—_ im Demonstration of Knowledge ! our cos Supervision OUT, �I Demonstration of knowodge:food safety certificate 24. Person In Charge is present and performs duties Employee Health and Hygiene Personal Cleanliness Communicable diseasereporting, restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds General Food Safety Req". Proper eating.tasting.drinking.or tobacco us( 26, Approved thawing methods used Preventing Contamination.by Hands 7. Food protected from contamination during storage 5. Hands clean and properly washed;proper glove use 8. Washing fruits and vegetables before use Handwashing facilities supplied and accessible 9. Toxic substances properly identified,stored,and used ure Relations Proper hot and cold holding temperatures 0. Food storage;food storage containers labeled Proper use of time as a public health control 1. Customer self-service foodprotected;individual utensils provided Proper cooling methods 2. Food properly labeled and honestly presented 10. Proper cooking time and temperatures _ Equipment I Utensils/Linen;" 11. Proper reheating procedures for hot holding 3. Nonfood contact surfaces clean • pa,„• .o ProteotiQn.From Contamination - 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food 35. Equipment/utensils approved;installed;clean;good repair 13. Food free from contamination and adulteration 36. Equipment,utensils and linens:storage and use 14. Focd contact swface cleaned and sanitizedhivarewashng proced.!res 37. Vending machines maintained Food F oved Source - 36. Approved and sufficient ventilation and lighting '.15. Food obtained from approved source 39. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths 17. Compliance with Gulf oyster regulations Physical Facilities Conformance With Approved Procedures 41. Plumbing maintained:proper back flow prevention 18. Compliance with HACCP plan or variance conditions 2. Garbage and refuse properly disposed Consumer Advisory 43. Toilet facilities clean,supplied,and maintained 19 Advisory provided for raw or undercooked food 44. Premises_personal/cleaning items. vermin-proofing Highly Susceptible.Populations Permanent Food Facilities �0 Pro l,ihlted foods not offered at high risk facilities 45. Floors.walls and ceding are maintained and kept clean Water/Hot Water 46. No living or sleeping quarters inside facility 21. Hot and cold potable water available. Compliance and Enforcement Liquid Waste DisposalAiii"kikik L7. Signs posted;last inspection report available X22. Cewagenvastewater property disposed toilet facility useable mpliance with plan review requirements vermin = cility operating with a valid health permit °33 No rodents.Insects,birds or animals inside facility poundment rmit Suspension Received BylTitle: EH Specialist: Gr LAt/.Zv'- '1h U Al Phone: Z o,$> 56 p qZ 3 Page 1 of EHD 16-23 fist pg) 4/9112 O / FOOD PROGRAM OR