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SAN JOAQUIN COUNT y izNVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax:(209) 464-0138 Web:www.sigov.org/ehd LI FOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: fkcC, IP-7c lr A 5I(" Date: -�f a �, Address: U.� S. G161 .1.1-.��ct City: S � � Zip Code: �- �- ��i 1 ul lU O1 S 21 C Owner/Operator: {t ��t,yn �. LLL Telephone: C h '4-fi t wl `i�U `t v-'7 Program Element: Progr m Record: �L,FI je,�}. -� Inspection Type: tfit(\-L SB180 Posted i Yes No Permit Posted Yes _ o 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. Major violations pose a threat to public health and must be corrected immediate/r. Non-com liance may warrant closure of the food facility Staer+n ` 1. Demonstration of knowledge;food safety certificate ; L; 4. Person In Charge is present and performs duties ` � Communicable disease;reporting,restrictions&exclusions 5. Personal cleanliness and hair restraints 3. No discharge from eyes,nose,or mouth;no open wounds fac Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used during d F 7 � � . Food protected from contamination e .. . .. .. . di K13 .... .., ,z .�.. P 9 storae 9 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 �{ 1tp@iflre orisflF 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 10. Proper cooking time and temperatures 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean CW P 9 P 9 h��, Jrlf :ra. t ,b,' 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. Food contact surface cleaned and sanitized/warewashing procedures 37. Vending machines maintained s ", fYt. prs>lfed SoutC 38. Approved and sufficient ventilation and lighting z 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 " f FacPlltte • 17. Compliance with Gulf oyster regulations Gt�1rt C1 �,Appwved, 41. Plumbing maintained;proper back flow prevention _4 8. Compliance with HACCP plan or variance conditions 42. Garbage and refuse properly disposed Lam y r, fw e M13tt3tr2 3. Toilet facilities clean,supplied,and maintained ,ate. fi 19. Advisory provided for raw or undercooked food 44. Premises;personal/cleaning items;vermin-proofing `s aet 1 ti>�rt�r1 � \"Offir 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean Ewa } 6. No living or sleeping quarters inside facility ti a as �', 1.Hot and cold potable water available. aYtp[� F , Signs posted;last inspection report available 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements e x_ 9. Facility operating with a valid health permit 3. No rodents,insects,birds or animals inside facility 50. Impoundment 51. Permit Suspension Received By/Title: EH Specialist: Phone: r- Pagel of EHD 16-23 (1st pg) 4/9/12 . FOOD PROGRAM OIR