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Environmental Health Department <br />Time In: <br /> 1:43 pm <br /> 1:05 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: 06/09/2022Name 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 (also called the Food Manager) within 60 <br />days. Once obtained, provide a copy to Kadeanne Linhares by e-mail or text (klinhares@sjgov.org / 209-616-3025). <br />REPEAT VIOLATION <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 />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 /> 100 128 <br /> 100 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1 door/2 drawer prep - left -- 36.00º F 1 door/2 drawer prep - right -- 33.00º F <br />3 door True at bar -- 38.00º F walk-in cooler -- 33.00º F <br />1 comp prep sink -- 122.00º F meat sauce -- 37.00º F <br />hard boiledegg -- 36.00º F 2 drawer low boy -- 41.00º F <br />andouille sausage -- 36.00º F feta cheese -- 35.00º F <br />restroom hand sinks -- 120.00º F 1 door pizza prep -- 40.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Quat & chlorine test strips available <br />bar dish machine 50 ppm Cl <br />No signature obtained <br />Report typed up in the office 3:16p-3:24p <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0023379 PR0540883 SC001 06/09/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD