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SAN <br /> J Hl O + Q U I ` ,'�IVI Environmental Health Department <br /> 4 <br /> Food Program Official Inspection Report <br /> Facility Name and Address: GK MONGOLIAN BBQ, 3296 W GRANT LINE RD,TRACY 95304 <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The walk-in cooler temperature is 44F. Decrease the temperature of the walk-in cooler to 41 F or below. <br /> Correct 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Many tubs of food in the walk-in cooler and walk-in freezer lack a lid. Maintain food covered. Correct <br /> today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,of, t), 113986, 114060, <br /> 114067(a, of,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floors throughout the kitchen, cooking area and food prep area need to be cleaned and degreased. <br /> Clean up spilled rice, dried meat juices, grease, and other debris.The floor in the walk-in freezer has frozen meat juice and <br /> spilled food. Clean and sanitize these areas. Concentrate on hard to reach areas under and behind equipment. Correct <br /> today. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 10 ppm Heat: °F Water/Hot Water Ware Sink Temp: 143°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> egg drop soup--181.00°F raw beef--37.00°F <br /> 2 door Pepsi QBD--41.00°F walk-in cooler--44.00°F <br /> hand sink--140.00°F customer bowl-cooked--166.00°F <br /> rice @ hot hold--164.00°F <br /> NOTES <br /> wiping cloth bucket 200 ppm Cl/sanitizer test strips are available <br /> No signature obtained <br /> Report typed in the office 3:47p-4:07p <br /> FA0017693 PR0526146 SCO01 12/13/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 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 />