Laserfiche WebLink
S A K J OA Q U I N Environmental Health Department <br /> COUNTY— <br /> Greotne5S grows hers Time In: 12-36 pm <br /> Time Out: 1:36 om <br /> Food Program Official Inspection Report <br /> Name of Facility: THE GRATEFUL GYPSY BISTRO Date: 12/16/2022 <br /> Address: 12562 E LOCKE RD, LOCKEFORD 95237 <br /> Owner/Operator: FREEMAN, LISA&JAMIE Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/30/2022 <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:There were garlic in oil containers in the prep top of the 3 D Turbo Air reach-in prep top,the reach-in was <br /> turned off currently as it needed to be serviced. Garlic in oil is a PHF and should be kept at 41 F or below. Per owner it was <br /> made 30 minutes prior. Corrected on site, garlic in oil containers were placed in the 3 D True. <br /> Observed chicken breast packages stored in left compartment of 3 comp sink and on counter near hand sink. Per owner <br /> they had taken them out to start prepping but got busy with customers. If PHF is not actively being prepped then cold hold <br /> item at 41 F or below until it will be prepped. Corrected on site, chicken breasts were used. <br /> The 2 D True display at the bar was 42 F. Provide 41 F or below 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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:The french onion soup at the steam table was 57 F and the mashed potatoes were 51 F. The water at <br /> the steam table was 127 F as it was stilled heating up, per owner the items were placed there to reheat not more than 30 <br /> minutes prior. Discontinue this practice and reheat food items rapidly to an internal temperature of 165 F and then kept at <br /> 135 F or above when hot holding. Corrected on site the french onion soup was reheated to 186 F and the mashed potatoes <br /> were placed in the 3 D True.The water at the steam table was 137 F at the end of the inspection. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate were not available on site during the inspection. Email certification to <br /> dafonskaia@sjgov.org within 1 week and maintain records on site. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> FA0016242 PR0524191 SCO01 12/16/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 Food Program OIR <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 />