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Time In: 2-30 pm Time Out: 3:19 om �...Q .. C San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.s'gov.org/ehd 4�IFO'Rt� Food Program Official Inspection Report Name of Facility: GORDO'S BAR&GRILL Date: 07/13/2017 Address: 1002 WATERLOO RD, STOCKTON 95205 Owner/Operator: BUENROSTRO, EDUARDO V Telephone: Program Element: 1624-RESTAURANT/BAR 21-50 SEATS Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 07/27/2017 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. #1 Demonstration of Knowledge OBSERVATIONS:Food manager's certificate and food handler cards are not on site. Provide in 2 weeks. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS:No paper towels at the kitchen hand sink(3 comp sink). Corrected on site. There is no hand wash station at the kitchen or bar. Provide in 2 weeks. CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(0) #7 Hot and Cold Holding Temperatures OBSERVATIONS:The 2 dr prep cooler in the kitchen is at 49 F. Adjust to 41 F or below today. Facility serves beans and meats obtained from Hacienda Sahuayo. They are not kept on a hot hold. The temp of the beans were 98 F and the meats are at 140 F. Employee states they were received an hr ago. Items placed on the griddle to keep warm. Keep hot foods at 135 F or discard after 4 hrs from the cook time and keep a log. 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)) #13 Food Contamination and Adulteration OBSERVATIONS:The prep sink is not hooked up. There is no water and no drain pipe. Provide hot and cold water and an indirect connection. Correct in 2 days. CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. No food containing artificial trans-fat,including oil, shortening,or margarine containing trans-fat may be stored, distributed,or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3, 114377) FA0000844 PRO161781 SCO01 07/13/2017 EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OIR