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Time In: 2-55 pro <br /> Time Out: 3:54 om <br /> San Joaquin County <br /> Environmental Health Department <br /> N: a X <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • c4.. iP• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �IFORN <br /> Food Program Complaint Inspection Report <br /> Name of Facility: GK MONGOLIAN BBQ Date: 07/06/2017 <br /> Address: 7840 WEST LN, STOCKTON 95210 <br /> Owner/Operator: MORE BBQ, INC Telephone: (209)952-3131 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00043725 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES THEY WERE AT FACILITY ON 6/27/2017 AT APPROXIMATELY 6:30 PM. COMPLAINANT <br /> NOTICED CUSTOMERS TOUCHING UNCOOKED FOOD ON THE BUFFET LINE WITHOUT WASHING HANDS FIRST. <br /> COMPLAINANT ALSO NOTICED COOK WIPE SWEAT OFF FACE WITH A PAPER TOWEL AND RESUME COOKING <br /> FOOD WITHOUT WASHING HANDS. <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 <br /> OBSERVATIONS:Hand wash sink in kitchen had no soap (waitress station hand sink and BBQ handsinks do). <br /> Immediately provide soap to hand wash sink. Corrected on site. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed towel around neck of chef; unknown if it's for wiping table or wiping sweat. In either case I <br /> asked management to store all such towels in sanitizer bucket. Corrected. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> -Did not observe cook wiping sweats with or without paper towels <br /> -Observed one customer on buffet line packing food on his own bowl with hands. Did not see customers using hands to pick <br /> up or touch food from the buffet line <br /> OIR emailed to'Matt Shih'<mattlshih@yahoo.com>and'mylifel464@gmail.com' <br /> FA0018970 C00043725 SC444 07/06/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br />