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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Time In: 125 pm <br /> Time Out: 2:49 om <br /> Food Program Official Inspection Report <br /> Name of Facility: GORDO'S BAR&GRILL Date: 12/14/2018 <br /> Address: 1002 WATERLOO RD, STOCKTON 95205 <br /> Owner/Operator: BUENROSTRO, EDUARDO V Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/28/2018 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:There is no hand washing station in either kitchen or bar.A hand washing station shall be provided in <br /> order to ensure associates are maintaining clean hygiene. Correct in 14 days. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Food, meat and beans, obtained from Hacienda Sahuayo. Food is brought and kept in hot hold until <br /> served. Food was not observed to be in hot hold during inspection. Keep hot foods at 135F or discard after 4 hours from the <br /> cook time. Keep a time log of food as well, Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Facility lacks sanitizing strips. Sanitizer strips shall be provide to measure adequate sanitizing levels for <br /> all sanitizing areas and buckets. Correct in 7 days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Soda nozzles inside bar area have build up. Clean and sanitize nozzles daily inside 3-compartment sink. <br /> Correct today. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> FA0000844 PRO161781 SCO01 12/14/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />