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SAN)J DAIJ I N Environmental Health Department <br /> sr <br /> C 0 U NTY <br /> Time In: 10:00 am <br /> Greatness grows here. <br /> Time Out: 11:05 am <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: BYS RESTAURANTS Date: 04/27/2021 <br /> Address: 5733 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: Telephone: (209)373-4660 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00053722 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT STATES SHE HAS FOOD POISONING FROM FACILITY. HAD PRIME RIB DINNER WITH MASHED <br /> POTATOES AND ASPARAGUS ALSO HAD TRI TIP SLIDERS AS APPETIZER. COMPLAINANT STATES THERE WAS <br /> A CRUST ON HER MASHED POTATOES. HAD DINNER BETWEEN 4:45PM AND 6:PM ON SUNDAY APRIL 25TH 2021, <br /> DID NOT BECOME ILL UNTIL MONDAY MORNING AT 5:25 AM. COMPLAINANT WOULD LIKE A CALL BACK AS SOON <br /> AS POSSIBLE. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> steam table with mashed potatoes -cooks line--187.00°F walk in with meats,veggies--kitchen--38.00°F <br /> drawers with asparagus--cooks line--41.00°F <br /> NOTES <br /> Spoke to kitchen manager who was not aware of this complaint. He stated that no one has been recently ill. <br /> Food process: Prime rib meat is delivered every 2 days and stored in walk in cooler. Meat is rubbed with a home style rub that <br /> has mustard,weichesire sauce, steak seasoning, and beef base. Cooked in oven until it reaches an internal temp of at least <br /> 130 F (about 4 1/2 hours).Then it is maintained in hot oven until order is placed.When order is placed, it is sliced and pan <br /> seared if customer wants it well done. Tri tip slider's meat is also received every 2 days. Meat is sliced, and marinated for 24 <br /> hours with soy sauce,fresh ginger and garlic. Meat is fully cooked in oven and then kept in hot oven until order is placed. It is <br /> then transfered to cooks line and grilled.Asparagus are fresh.When order is placed,they are placed in a pizza pan, sprayed <br /> with oil and cooked in pizza oven. Mashed potatoes come in pre-made in plastic bags. The bags are boiled and food <br /> istransfered into steam table. <br /> Observations: hand wash ok,food temperatures all ok, sanitation ok, no evidence of vermin, employee health ok, meats were <br /> cooking at time of inspection <br /> FA0018534 C00053722 SCO04 04/27/2021 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 2 Complaint Inspection Report <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 />