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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: BYS RESTAURANTS, 5733 PACIFIC AVE, STOCKTON 95207 <br /> #43 Toilet Facilites Clean/Supplied/Maintained <br /> OBSERVATIONS:Employee rest room lacks toilet paper and hand sink is dirty. Clean surfaces daily and provide supplies <br /> at all times. <br /> CALCODE DESCRIPTION:Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br /> well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br /> facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in <br /> establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:SB180 is not posted. Post it today at a location that is visible to customers. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Marco Vazquez Expiration Date: November 28,2022 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 124°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 drawer at fry station(air temp)--left end--56.00°F 4 darwer prep--left end--38.00°F <br /> 1 door 2 drawer prep--center--36.00°F 2 drawers--right end--41.00°F <br /> 2 door true--salad station--36.00°F seafood inside 2 drawer at fry station--drawers--47.00°F <br /> top line prep--right end--36.00°F 1 door 2 drawer prep--center--32.00°F <br /> walk in--bar--40.00°F 3 door cooler-right end--bar with non PHF--48.00°F <br /> 1 door true--waitress--41.00°F 3 door cooler-left end--bar--40.00°F <br /> 1 door true--cooks line--41.00°F 1 door cooler--bar--38.00°F <br /> white sauce--warmer--148.00°F walk in--kitchen--36.00°F <br /> 8 drawers--cooks line--38.00°F 1 door--right end--41.00°F <br /> NOTES <br /> No comment entered. <br /> FA0018534 PR0527376 SCO01 12/22/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 2 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.sjgov.org/EHD <br />