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SAN J O A Q U I N Environmental Health Department <br /> COU N FY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PAPAPAVLOS BISTRO&BAR, 501 LINCOLN CENTER, STOCKTON 95207 <br /> #42 Disposal of Garbage and Refuse <br /> OBSERVATIONS:The lid on the dumpster is open. Maintain the lid closed. Correct today. <br /> CAL CODE DESCRIPTION:All food waste and rubbish shall be kept in leakproof and rodent proof containers. Containers shall be <br /> covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior <br /> premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, <br /> 114245.4, 114245.5, 114245.6, 114245.7, 114245.8) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:There is debris and food residue on the floor under the counter in the bar and the front kitchen. Clean by <br /> today. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> rice pilaf--warmer--160.00°F air--walk in freezer--5.00°F <br /> air- 2 door under counter cooler bakery--41.00°F cut tomato--prep table front kitchen -40.00°F <br /> air--pastries display--41.00°F chicken soup--warmer--155.00°F <br /> air--true cooler cakes--35.00°F air--2 door undercounter ice cream--0.00°F <br /> milk--true cooler coffee--41.00°F air--walk in cooler--40.00°F <br /> shrimp--prep table front kichen.--41.00°F salmon--cold drawer--40.00°F <br /> turkey--on ice--41.00°F <br /> NOTES <br /> bar dish washer 50 ppm cl <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Jesse Barajas, mgr <br /> EH Specialist: VIDAL PEDRAZA Phone: (209)468-0334 <br /> FA0018696 PR0527592 SCO01 02/27/2019 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />