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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> � .` <br /> Timeln: 1.18 <br /> Vr�pt�+fSS grows here. <br /> Time Out: 2:05 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: GHINGGIS KHAN Date: 08/15/2022 <br /> Address: 2233 GRAND CANAL BLVD, STOCKTON 95207 <br /> Owner/Operator: GK BBQ RESTAURANTS INC Telephone: (209)681-1521 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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:The women's restroom lacked soap. Maintain soap dispenser stocked and in good working order at all <br /> times. This was 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The walk-in cooler was observed at 44 F. Adjust unit so that it maintains food at 41 F or below. Correct <br /> 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 <br /> OBSERVATIONS:Time logs for food that is kept at room temperature were not current. Meat at buffet was observed <br /> frozen and noodles had a temperature of 44 F. Record time logs daily. Correct today. (REPEAT) <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 /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed beef thawing in a plastic container in the hallway with the coolers. Observed beef thawing in <br /> full prep sink without running water. Thaw food items under refrigeration, completely submerged under cold running water, <br /> or in the microwave oven during the cooking process. This was corrected on site. (REPEAT) <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> FA0001587 PRO160493 SCO01 08/15/2022 <br /> EHD 16-23 Rev.09/16/2020 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 />