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A N `J OAQ U I N Environmental Health Department <br /> CC)U N T Y <br /> Time In: 11:00 am <br /> t,q Facet` . Grearness grows here, <br /> Time Out: 12:35 pm <br /> COMPLAINT 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: (209)834-5063 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00056328 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00056328 states: COMPLAINANT STATES THAT THEY WENT TO THE FACILITY ON 01/07/24 AROUND 7 PM WITH <br /> THEIR FAMILY, GROUP OF SIX. COMPLAINANT STATES APPROXIMATELY 20 MINUTES AFTER EATING AT THE <br /> FACILITY 2 OF THE 6 BEGAN FEELING INTENSE STOMACH CRAMPS, CHILLS, DIARRHEA,AND TROUBLE <br /> SLEEPING. THIS MORNING 2 OF THE OTHERS BEGAN FEELING ILL WITH MINOR CRAMPING, THE INITIAL TWO <br /> ARE STILL FEELING SICK. COMPLAINANT STATES THE TWO INDIVIDUALS WHO HAVE THE WORSE SYMPTOMS <br /> HAD THE MADE TO ORDER MONGOLIAN BBQ. NO DOCTOR SEEN <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 /> #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 C00056328 SCO04 01/10/2024 <br /> EHD 16-23 Rev.04/07/22 Page 1 of 2 Complaint Inspection Report <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 />