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�Paut" SAN JOAQUIN COUNT ENVIRONMENTAL HEALTH DEPARTMENT 1868 East Hazelton Avenue, Stockton, CA 95205-6232 Telephone:(209) 468-3420 Fax.(209) 464-0138 Web:www.sigov.org/ehd 4�rFOR FOOD PROGRAM OFFICIAL INSPECTION REPORT Name of Facility: L O L he ct G h U c, IV I Date: Address: I / S Uf) " 6Y1 City: S4 Zip Code: 9 S l G G Owner/Operator: N/ Z Telephone: O► G r �6i �'t C 1 P i n cJ r y�C Program Element: i; 15 Program Record: S .2 7, 5' Inspection Type: 40 4 6180 Posted s No Permit Posted es No 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 ose a threat to aublic health and must be corrected immediate! . Non-cam,Bance may warrant closure of the food facility 1! 1. Demonstration of knowledge;food safety certificate ,, 24. Person In Charge is present and performs duties 51 Communicable disease;reporting,restrictions&exclusions 25. Personal cleanliness and hair restraints No discharge from eyes,nose,or mouth;no open wounds + iCfe Proper eating,tasting,drinking,or tobacco use 26. Approved thawing methods used 7. Food protected from contamination during storage 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 IND=10 �w �e Proper hot and cold holding temperatures 30. Food storage;food storage containers labeled 8. 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 v,Z10. Proper cooking time and temperatures � wEgniv � 11. Proper reheating procedures for hot holding 33. Nonfood contact surfaces clean ,�? a YitriOt1 34. Warewashing facilities maintained;test strips available 12. No re-service of returned food M 35. Equipmentlutensils approved;installed;clean;good repair r; 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 £ y NONE 38. Approved and sufficient ventilation and lighting 15. Food obtained from approved source9. Thermometers provided,accurate,and easily visible 16. Compliance with shell stock regulations;tags/display 40. Proper use and storage of wiping cloths RIPO17. Compliance with Gulf oyster regulations a1xgx _.. .fix „�...,. �c �,• _ s ��,• 1. Plumbing maintained,proper back flow prevention .` Compliance with HACCP plan or variance conditions 42. Garbage and refuse property disposed magattfr-' ,; 3. Toilet facilities clean,supplied,and maintained HIM 19. Advisory provided for raw or undercooked food 4. Premises;personal/cleaning items;vermin-proofing Per 0. Prohibited foods not offered at high risk facilities 45. Floors,walls and ceiling are maintained and kept clean SNater9 �. ,mx 6. No living or sleeping quarters inside facility Ow 1.Hot and cold potable water available. y 7. Signsposted;last inspection report available ,,,!112. !q 2. Sewage/wastewater properly disposed;toilet facility useable 48. Compliance with plan review requirements NOW* Vermtrl _ 9. Faciliiy operating with a valid health permit ri ._- �.r 3. No rodents,insects,birds or animals inside facility 0. Impoundment 1. Permit Suspension Received By/Title: - EH Specialist: Phone: Z/ 6d. r�UY Page 1 of EHD 16-23 (1st pg) 4/9/12 FOOD PROGRAM OIR