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SAN J O A Q U I N Environmental Health Department CDU NTY— � � Greatness grows heti,. Time In: 2:55 pm r Time Out: 3:29 om Food Program Complaint Inspection Report Name of Facility: GK MONGOLIAN BBQ Date: 09/15/2020 Address: 7910 WEST LN, STOCKTON 95207 Owner/Operator: Telephone: (209)395-3717 Program Element: 1600-FOOD PROGRAM Complaint#: C00052624 DESCRIPTION OF COMPLAINT ALLEGATIONS The San Joaquin County Environmental Health Department received the following complaint: THEIR VEGETABLES ARE ALWAYS OLD LOOKING,WHERE YOU CAN TELL THAT IT'S VISUALLY GOING BAD. SEEN BLACK SPOTS ON THE VEGETABLES. I HAVE BEEN IN EXCRUCIATING PAIN ALL MORNING LONG, ON THE TOILET. I WILL NOT EAT AT THE STOCKTON LOCATIONS FOR A VERY LONG TIME. 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. OVERALL INSPECTION NOTES AND COMMENTS FOOD ITEM--LOCATION--TEMP°F--COMMENTS No Temperature Data Collected NOTES I went to the facility and spoke to the Person In Charge who was not aware of the compliant prior to this investigation. Per Person In Charge all vegetables are washed and placed in pans on the bar. Pans are changed every 4 hours per Person In Charge. Logs are not being maintained. Begin maintaining logs today. Observed cut tomatoes on bar. Foods changed during inspection. I observed cut vegetables in bins in walk-in that so not appear to have"black spots"or"visually going bad". Per PIC the longest cut vegetables stay in bins in walk-in is 3-4 days maximum. I observed food items on bar that did not appear to be"visually going bad" some cabbage appeared to have a light brown color but did not appear to be going bad.Per owner the cabbage is washed before placed in the pans. Ensure that cabbage and vegetables are washed properly prior to placing on the bar. A chargeable follow up to occur on or after 9/22/2020. 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 Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. Received by: Name and Title: Alan Shih, owner, sig not caaptured EH Specialist: STEPHANIE RAMIREZ Phone: FA0025058 C00052624 SC333 09/15/2020 EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Complaint Inspection Report 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com