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Complaint Investigation Summary <br /> Report #: 5105 <br />COMPLAINT ID: C00055427 Site Location: 501 LINCOLN CENTER <br />Received by: EE0009846 BALLWAHN Received Date: 12/12/2022 <br /> Complaint Received Via: PHONE <br />Assigned To: EE0009818 BAKER <br /> Assigned Date: 12/12/2022 <br />Program/Element Code 1600- FOOD PROGRAM <br />Nature of complaint: <br />(C) ATE: CHICKEN BROCHETTE (SKEWER W/CHICKEN AND ZUCCHINI), GREEK SIDE SALAD, RICE PILAF, GREEN BEANS, AND WATER. <br />DINE-IN. ATE ATAPPROX. 6:00PM ON 12-11-2022. SYMPTOMS STARTED AROUND 11:00PM THAT NIGHT, INCLUDING: INTENSE STOMACH <br />PAINS, VOMITING, & HEADACHE. (C) IS STILL EXPERIENCING SYMPTOMS. HAS NOT BEEN TO DOCTOR. (C)'S HUSBAND ATE SOMETHING <br />DIFFERENT AND HE'S FINE. <br />PROPERTY INFORMATION <br />Facility: FA0018696 - PAPAPAVLOS BISTRO & BAR <br />Site Location 501 LINCOLN CENTER <br /> District 002 - MILLER, KATHERINE <br />STOCKTON, CA 95207 <br /> Location Code 99 - UNINCORPORATED AREA <br />Cross Street APN 09741038 <br />Complaint Status: WV r<gi - 11 entotY VI OV &while ct <br />Date Abated : t. 1241)712_112,7,- Abated By: frigt <br />Activity Summary <br />Activity Date Recorded by <br />12/13/2022 Complaint inspection. No major violations. No re-inspection. BAKER <br />Restaurant unaware of complaint. No illnesses reported by employees. Chicken <br />Brochette consists of chicken and zucchini skewers. Chicken is received raw and <br />is stored in the walk-in cooler. Zucchini is received whole and is stored inside the <br />walk-in cooler. Chicken and zucchini are chopped and skewers are assembled <br />and stored inside walk-in cooler. Skewers are moved to the four drawer cooler <br />below the grill and cooked to order. All storage temperatures were 41 F and <br />below. The ingredients for the Greek Salad are received whole and stored in the <br />walk-in cooler. Ingredients are chopped and stored in the prep top of the two door <br />True prep top cooler. Salads are assembled when they are ordered and served to <br />the customer. Rice pilaf is cooked and cooled in shallow pans inside the walk-in <br />cooler. Rice pilaf is then re-heated and stored inside the steam table until served <br />to the customer. All temperatures 41 F and below or 135 F and above. Green <br />beans are stored in the walk-in cooler whole and then moved to to the two door <br />Blue Air prep top cooler and then sautéed and served to the customer. <br />Temperatures were observed at 41 F or below. Hand washing stations were <br />complete during the inspection. Quat sanitizer available during the inspection and <br />at a concentration of 200 ppm. Dishwasher at bar and kitchen at 50 ppm. Food <br />manager certificate and food handler cards reviewed during the inspection. <br />Observed raw eggs stored over whole tomatoes in the walk-in cooler. Store raw <br />foods below and away from ready-to-eat food items to avoid cross contamination. <br />Discussed report with Jessie Barajas (Kitchen Manager). Official inspection report <br />was emailed to chivas5barajas13@yahoo.com <br />Called complainant with findings. <br />51 05 rpt <br />Page 1 of 1