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Environmental Health Department <br />Time In: <br />12:04 pm <br />11:12 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: VANGSOULATDA, MONY <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 7840 WEST LN, STOCKTON 95210 <br />Date: 09/08/2021Name of Facility: GREEN PAPAYA RESTAURANT <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: The food safety certificate and 3 food handler cards were expired during the inspection. Provide valid <br />food safety certificate within 60 days and valid food handler cards 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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The cooked lao sausage on the grill was 119 F. Provide 135 F or above for hot hold today. <br />The meat balls in prep top for left 1 dr Atosa were at 48 F and the sliced tomatoes in prep top for right 1 dr Atosa were 47 F. <br />Keep at 41 F or below or utilize time control today. Owner said those items were placed at 11 and would be discarded at 3. <br />The left 1 dr Atosa w/prep top was 42 F. Provide 41 F or below 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 /> #27 Food Protected from Contamination <br />OBSERVATIONS: Observed debris on deflector plate in ice machine. Clean today and maintain clean. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0019413 PR0529093 SC001 09/08/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD