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Time In: 1-15pm <br /> Time Out: 2:27 pm <br /> �...Q ...P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: ATHENS BURGERS Date: 05/23/2017 <br /> Address: 306 W YOSEMITE AVE, MANTECA 95336 <br /> Owner/Operator: TAXIDIS, STAVROS Telephone: (925)640-5294 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/06/2017 <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Observed some flats of eggs that are 79F. Per cook,these are from late breakfast orders and he <br /> returned them to the walk-in cooler. Recommendation: only take out 1 flat of eggs at a time(instead of the whole case). <br /> Maintain eggs at 45F or below. <br /> The sliced cheese in the chefs drawers(fryer side)is 44F. Maintain cold food 41 F or below. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not dispensing sanitizer. Machine was run at least 3 times. 0 ppm Cl/0 ppm Cl/0 <br /> ppm Cl. <br /> All dishes, equipment, and utensils shall be washed in the 2 comp sink using the wash-rinse-sanitize-air dry system until <br /> the machine is repaired. Repair today. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person from this facility shall obtain the 5 year Food Safety Certificate(also called the Food <br /> Manager). Once the exam is taken, passed, and the certificate is received, e-mail a copy of the certificate to Kadeanne <br /> Linhares(klinhares@sjcehd.com). Provide by 60 days. <br /> Some employees working today lack the Food Handler Card or it is expired.All employees shall obtain the 3 year Food <br /> Handler Card within 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> FA0001131 PRO161420 SCO01 05/23/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR <br />