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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows hire, Time In: 11.38 am <br /> Time Out: 12:57 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: GK MONGOLIAN BBQ MANTECA Date: 08/27/2020 <br /> Address: 1039 S MAIN ST, MANTECA 95337 <br /> Owner/Operator: GK BBQ RESTAURANTS INC Telephone: (209)681-1521 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/10/2020 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Cut tomatoes, cut tofu, cut mushroom, cut pepper, noodles and cut onions on the self service line cold <br /> hold, have temp above 50 ppm. Keep temp 41 F or below by using ice bath or use 4 hours time control for the potentially <br /> hazardous food 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 /> #8 Use of Time as a Public Health Control MAJOR <br /> OBSERVATIONS:Facility is using 4 hours time control for the food, on the self service line cold hold, but the 4 hours time <br /> log is not maintained. Start maintaining the 4 hours time log from today. <br /> CALCODE DESCRIPTION: When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Sanitizer buckets are not set up yet. Set up buckets with chlorine 100 ppm or more today. Facility is <br /> lacking of the chlorine bottles as sanitizer. Provide chlorine sanitizer immediately. <br /> I recommended to use the chlorine used at the dish washer till supply. Corrected. Chlorine is 100 ppm now in the sanitizer <br /> bucket. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a,b, d), 114117, 114125(b), 114135, 114141) <br /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:2 comp prep sink/hand sink is lacking hot water from hot faucet. Provide hot water 120F or more today. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0007578 PR0506680 SCO01 08/27/2020 <br /> EHD 16-23 Rev.08/10/2020 Page 1 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />