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Environmental Health Department <br />Time In: <br /> 2:01 pm <br /> 1:23 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 227-8144 Owner/Operator: FISHING PALS INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 331 E WEBER AVE, STOCKTON 95202 <br />Date: 06/20/2022Name of Facility: PAPA URBS GRILL <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: Observed the sanitizing compartment of the 3-compartment sink had a chlorine concentration of 25 <br />PPM. Provide chlorine concentration of 100 – 200 PPM for the manual sanitizing of kitchenware. Corrected on Site. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Current food manager’s certificate or food handler certificates were not available during the inspection. <br />Provide a copy of a valid 5 - year food manager's certificate and a copy of each current food handler certificate to <br />cmuro@sjgov.org within 30 days. <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 3-dr prep cooler was observed at 49 F. Adjust unit so that it maintains 41 F or below. If temperature <br />cannot be maintained at 41 F or below, move food items to a cooler at 41 F and repair/replace unit. Correct today. <br />----------------------------------------------------------- <br />The steamed rice inside the large rice warmer was 129 F. Adjust unit to maintain rice at 135 F minimum. Corrected on Site. <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: Observed food items inside the 3-door prep cooler and walk-in cooler that were not covered. Provide <br />tight-fitting lids or plastic wrap over food items to protect from contamination. Correct today. <br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, <br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000823 PR0160766 SC001 06/20/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD