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SAN J O A Q U I N Environmental Health Department <br /> COUNTY <br /> Time In: 11.16 am <br /> Greatness grows here. Timeln: <br /> Out: 11:55 am <br /> Food Program Official Inspection Report <br /> Name of Facility: PAPAPAVLOS BISTRO&BAR Date: 02/27/2019 <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: ROUTINE INSPECTION -Operating Permit <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 person who had the food safety certificate is no longer working at this facility. Owner/operator must <br /> take food safety class/exam within 60 days and provide this department with a copy of the certificate when obtained. <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:Unable to verify a soap dispenser at the hand wash sink in the bar. Provide a soap dispenser for hand <br /> washing. Correct 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(1]) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Roast beef on ice is at 48 F. Store these product at 41 F or below. The product was removed and place <br /> in refrigerator maintaining 41 F or below. <br /> The Iamb is at 47 F inside the cold drawer.The drawer air inside the drawer is at 40 F. Ensure the product is maintain at 41 <br /> F or below. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The sanitizer container used for wiping cloths has no sanitizer. Provide sanitizer by today. Bleach was <br /> added. Corrected. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> FA0018696 PR0527592 SCO01 02/27/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />