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SAN JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.siaov.ora/ehd <br />C/FURN <br />FOOD PROGRAM OFFICIAL INSPECTION REPORT <br />Name of Facility: LD S c`rA 1. I CC $ L-9-13,52- <br />Date: 0 ! - ► 9-2-027, <br />Address: Z <br />C-. H A ! WAY Clty. <br />�'�-'� G►GTOr4 Zip Code: 9 5 ZO <br />1Q <br />Owner/Operator: At �Q 1>6 <br />-a Q.ANORt 8 <br />Telephone: <br />Program Element: JJ,;3rZProgram Record: Z -77,39 <br />Inspection Type: jZp ll <br />SB780 Posted Yes No Permit Posted Yes No <br />Re -Inspection on or After: O 1 - M2 - <br />IN = In Compliance N/O = Not Observed N/A = Not Applicable COS = Corrected on-site MAJ = Major Violation OUT = Not in Compliance <br />See reverse side for code sections and general requirements that correspond to each violation listed below. <br />Major violations pose a threat to public health and must be corrected immediately. Non-compliance may warrant closure of the food facilit <br />IN "uo wn Demonstration of Knowledge MAJ OUT <br />o'Tu <br />Supervision cvr <br />1. Demonstration of knowledge; food safety certificate ,�� <br />24. <br />Person In Charge is present and performs duties <br />Employee Health and Hygiene <br />Personal Cleanliness <br />12. Communicable disease; reporting. restrictions & exclusions <br />25. <br />Personal cleanliness and hair restraints <br />13. No discharge from eyes, nose, or mouth; no open wounds <br />General Food Safety Requirements <br />4. Proper eating, tasting, drinking, or tobacco use <br />26. <br />Approved thawing methods used <br />Preventing Contamination by Hands <br />27. <br />Food protected from contamination during storage <br />5. Hands clean and properly washed; proper glove use <br />28. <br />Washing fruits and vegetables before use <br />6. Handwashing facilities supplied and accessibleI <br />A <br />29. <br />Toxic substances properly identified, stored, and used <br />Time and Temperature Relationship <br />'Food Storage/Display/Service <br />7. Proper hot and cold holding temperatures <br />30. <br />Food storage; food storage containers labeled <br />. Proper use of time as a public health control <br />31. <br />Customer self-service food protected; individual utensils provided <br />. Proper cooling methods <br />32. <br />33. <br />Food property labeled and honestly presented <br />Nonfood contact surfaces clean <br />10. Proper cooking time and temperatures <br />11. Proper reheating procedures for hot holding <br />Protection From Contamination <br />34. <br />Warewashing facilities maintained; test strips available JOIL <br />12. No re -service of returned food <br />35. <br />Equipmentfutensils approved; installed; clean; good repair <br />13. Food free from contamination and adulteration <br />36. <br />Equipment, utensils and linens: storage and use <br />14, Food contact surface cleaned and sanitized/warewashing procedures <br />.d <br />37. <br />Vending machines maintained <br />Food From Approved Source <br />38. <br />Approved and sufficient ventilation and lighting <br />15. Food obtained from approved source <br />39. <br />Thermometers provided, accurate, and easily visible <br />16. Compliance with shell stock regulations; tags/display <br />40. <br />Proper use and storage of wiping cloths <br />17. Compliance with Gulf oyster regulations <br />Physical Facilities' <br />Conformance With Approved Procedures <br />41. <br />Plumbing maintained; proper back flow prevention <br />18. Compliance with HACCP plan or variance conditions <br />42. <br />Garbage and refuse property disposed <br />Consumer., Advisory <br />43. <br />Toilet facilities clean, supplied, and maintained <br />19. Advisory provided for raw or undercooked food <br />44. <br />Premises; personal/cleaning items; vermin -proofing <br />- Highly Susceptible Populations <br />Permanent Food. Facilities <br />0. Prohibited foods not offered at high risk facilities <br />45. <br />Floors, walls and coiling are maintained and kept clean <br />Water / Hot Water <br />46. <br />No living or sleeping quarters inside facility <br />1. Hot and cold potable water available.Al <br />Compliance and Enforcement <br />Liquid Waste Disposal <br />47. <br />Signs posted; last inspection report available <br />22. Sewage/wastewater properly disposed; toilet facility useable <br />48. <br />Compliance with plan review requirements <br />Vermin <br />49. <br />Facility operating with a valid health permit <br />3. No rodents, insects, birds or animals inside facility <br />50. <br />Impoundment <br />oZ•=,A mm i%.r1 c-� w14 -k Carh4ssa rr.cy$. <br />51. <br />Permit Suspension <br />Received Byfritle: <br />EH Specialist: C t_ n U D I -A-- M U CLO <br />Phone: 209 56 ! - 89 23 Page 1 of <br />EHD 1&23 (1st pg) 1/03/17 FOOD PROGRAM OR <br />