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Time In: 11 10 am <br /> Time Out: 11:57 am <br /> oPQ•��IV <br /> .. 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: PAPAPAVLOS BISTRO&BAR Date: 10/17/2016 <br /> Address: 501 LINCOLN CENTER , STOCKTON 95207 <br /> Owner/Operator: PAPPAS,ANDREW Telephone: (209)477-6133 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <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:Food safety certificate has expired. Provide a current certificate withing 2 weeks.There will be a <br /> chargeable reinspection in not received. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Cold water valve is in disrepair at the sink by the saute cold table. Repair by today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(o) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The saute and the salad prep coolers are above 41 F.Adjust coolers so that they maintain 41 F or <br /> below.All potentially hazardous foods are maintained at 41 F or below. Correct today. <br /> The pastries cooler at 49 F.Adjust the temperature so that it maintains 41 F or below if used for potentially hazardous foods. <br /> 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:The prep table(saute)next to the hand sink. Maintain the cover on or a splash guard will be required to <br /> prevent contamination by splashing. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, 0, 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> FA0018696 PR0527592 SC333 10/17/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />