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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Timeln: 1-05pm <br /> Time Out: 3:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: BTS RESTAURANTS Date: 12/31/2019 <br /> Address: 5733 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: BTS RESTAURANTS INC Telephone: (714)500-2400 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/21/2020 <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:Binder with food handler cards have certificates from people that no longer work here. Clean out by 1-2 <br /> weeks. <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 2 door true cooler with cookie dough is not cold enough.Adjust to 41 F or lower, immediately. <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 /> #13 Food Contamination and Adulteration <br /> OBSERVATIONS:Piece of beef was sliced at salad prep cutting board (it was semi bloody). Cook did not change gloves <br /> after cutting meat. Starting today train cooks not to cross contaminate surfaces that come in contact with ready to eat foods. <br /> They shall use a designated cutting board and knife for meats and shall dispose of gloves that touched meat-wash <br /> hands-put on clean gloves. <br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat,including oil, shortening,or margarine containing trans-fat may be <br /> stored, distributed,or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, <br /> 114035, 114254(c), 114254.3, 114377) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Hand sink at food prep line(close to oven)lacks hot water. Provide by 1-2 weeks. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0018534 PR0527376 SCO01 12/31/2019 <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 />