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Environmental Health Department <br />Time In: <br /> 1:50 pm <br /> 1:00 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 407-4286 Owner/Operator: KEVIN FAHEY <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 135 W TENTH St, TRACY 95376 <br />Date: 04/08/2021Name of Facility: BISTRO 135 <br />Food Program Official Inspection Report <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: One person shall obtain the 5 year Food Safety Certificate within 60 days. Once obtained, e-mail or text <br />a copy to Kadeanne Linhares (klinhares@sjgov.org / 209-616-3025). <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: The kitchen dish machine is not dispensing any sanitizer at the final rinse. Machine was run twice (0ppm <br />Cl / 0 ppm Cl). The sanitizer line was primed / bled. Owner continued to work on it at the end of the inspection. <br />Bar dish machine is at 50ppm Cl. Use the dish machine at the bar or use the manual ware wash procedure <br />(wash/rinse/sanitize/air dry) at the 3 comp sink until the kitchen dish machine is restored to proper function. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 130 <br /> 100 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />restroom hand sinks -- 100.00º F 3 door True at bar -- 37.00º F <br />chicken -- 39.00º F 1 door / 2 drawer prep - right unit -- 39.00º F <br />1 door pizza prep -- 38.00º F shredded cheese -- 41.00º F <br />walk-in cooler -- 40.00º F linguica -- 39.00º F <br />1 door / 2 drawer prep - left unit -- 35.00º F prosciutto -- 39.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0023379 PR0540883 SC001 04/08/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD