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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: BTS RESTAURANTS, 5733 PACIFIC AVE, STOCKTON 95207 <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Doors at the back of the house need a fresh coat of paint. Clean, remove old peeling paint, and repaint <br /> by 3 weeks. <br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Walls at ware washing are moldy. Remove mold on a routine basis. <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: Kelsey Gearhart Expiration Date:August 03,2024 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> potato warmer--cooks line--160.00°F 2 door true--cooks line-salad--37.00°F <br /> tomato bisque warmer--157.00°F 1 door 2 drawer prep-left--cooks line--37.00°F <br /> 3 door cooler--bar-right end--36.00°F 1 door 4 drawer prep--cooks line--38.00°F <br /> 1 door 2 drawer prep-right--cooks line--41.00°F 4 drawer prep--cooks line--40.00°F <br /> beer walk in kitchen -40.00°F 2 door true -cooks line with cookies--45.00°F <br /> food walk in -kitchen- 41.00°F 1 door true -kitchen--40.00°F <br /> 3 door cooler--bar-left end--40.00°F 8 drawers--cooks line--38.00°F <br /> NOTES <br /> No comment entered. <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: KELSEY GEARHART, DINING ROO <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)953-7817 <br /> FA0018534 PR0527376 SCO01 12/31/2019 <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 />