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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: GK MONGOLIAN BBQ, 3296 W GRANT LINE RD,TRACY 95304 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 136°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> beef--169.00°F walk-in cooler--41.00°F <br /> 2 comp prep sink--124.00°F soup--191.00°F <br /> gyoza--53.00°F per employee,thawing-taken out of the 2 door Pepsi QBD--44.00°F <br /> refrigerator 20 minutes ago. <br /> rice--166.00°F restroom hand sinks--100.00°F <br /> NOTES <br /> Facility is having customers put on gloves, and then use a pair of tongs to fill their bowls. One set of tongs per customer,then <br /> the tongs are placed into a bucket for warewashing. Employees add sauces to the bowls for employees. <br /> Recommendation: Post signs informing customers of the process as well as have hostess/employee inform the customers as <br /> they come in. <br /> Time as a temp control for food at line: 11 a/3p <br /> wiping cloth bucket 100-200 ppm Cl/test strips are available <br /> No signature obtained/COVID-19 <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Discussed w/Ricky, Manager <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0017693 PR0526146 SCO01 06/02/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />