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S A K J OA Q U I N Environmental Health Department COUNTY Greotne5S grows here. Time In: 11.01 am Time Out: 12:30 pm Food Program Official Inspection Report Name of Facility: BTS RESTAURANTS Date: 06/01/2022 Address: 5733 PACIFIC AVE, STOCKTON 95207 Owner/Operator: BTS RESTAURANTS INC Telephone: (714)500-2400 Program Element: 1626-RESTAURANT/BAR 101 +SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 06/15/2022 VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of the food facility. #7 Hot and Cold Holding Temperatures MAJOR OBSERVATIONS:The cold holding temperature inside the two drawer/one door prep cooler was observed at 58. The guacamole in the same unit was observed at 51 F and the garlic sauce at 51 F, Remove food items and place in a cooler at 41 F or below. Discontinue use of this cooler until it has been repaired and is maintaining 41 F or below. Correct immediately. This was corrected on site. Food was placed in cooler at 10:30 am and will be discarded at 2:30 pm. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR OBSERVATIONS:The QUAT sanitizing solution buckets at the bar and next to the salad prep line and the three compartment sink at the bar were not showing sufficient concentration of sanitizer at 150 PPM. Provide QUAT concentration at a minimum of 200 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces today. This was corrected on site. The dishwasher was not sanitizing a minimum chlorine concentration of 50 Parts Per Million (PPM)during the inspection. Discontinue use until it has been repaired. Manually sanitize dishes and utensils with 100 PPM chlorine for 30 seconds for proper sanitation. This was corrected on site. CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) #21 Hot and Cold Potable Water Not Available OBSERVATIONS:The hand sink at the bar was observed at 97 F.Adjust the hot water heater to maintain 100 F minimum. Correct today. The observed water temperature was 107 F for the dump sink at the bar and 105 F for the bar prep sink. Increase the hot water heater to maintain 120 F minimum. Correct today. The prep sink was observed at 117 F.Adjust the hot water heater to maintain 120 F minimum. Correct today. This was corrected on site. CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) FA0018534 PR0527376 SCO01 06/01/2022 EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD