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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Greol less grows here, Time In: 11.00 am <br /> Time Out: 12:35 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: GOHAN BUFFET Date: 01/10/2024 <br /> Address: 3200 N NAGLEE RD, TRACY 95376 <br /> Owner/Operator: HIBACHI BUFFET LLC Telephone: (904)655-3382 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/24/2024 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dishmachine is not reaching 160F.The machine was run 3 times and the thermolabel square did not <br /> black out. On the fourth cycle, inspector's thermometer read 156F, but the thermolabel blacked out. <br /> Ensure proper function of the dish machine daily at opening (by thermolabel). Correct today. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food Handler Cards for employees on site this date are not available.All employees shall have the 3 <br /> year Food Handler Card. Obtain by 30 days. Maintain copies of employee's Food Handler Cards on site&accessible. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Some of the food items at the buffet are not being kept hot enough (chicken nuggets, baked fish, <br /> salmon,fried fish). Maintain hot food at 135F or above (after proper cooking temperatures). <br /> Per Manager, the food was put out at 11 am for opening. <br /> If food it not kept hot at 135F or above,time as a temperature control may be used. Logs/records must be maintained. (See <br /> #8). <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 /> FA0007125 PR0505984 SCO01 01/10/2024 <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 />