Laserfiche WebLink
S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: INDIAN CAFE, 2128 DANIELS ST, MANTECA 95337 <br /> #38 Approved/Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The exhaust hood and filters have some dust and grease buildup. Clean within 3 days. <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Kulwant Singh Expiration Date:October 12,2019 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> tomatoes--next to grill--41.00°F mango pudding--buffet--61.00°F--TTC <br /> rice pudding--buffet--65.00°F--TTC malai kufta--buffet--138.00°F <br /> mop sink--120.00°F walk in--right--41.00°F <br /> 1 dr Avantco stand up--55.00°F walk in--left--39.00°F <br /> 2 dr Avantco prep--41.00°F curry--prep table--167.00°F--cooling <br /> keema mater--buffet--165.00°F-- baingan bhartha--buffet--161.00°F <br /> NOTES <br /> Bleach and test strips available. <br /> Buffet is 11 am-3pm.All the foods in the buffet are discarded at 3pm.Time-temperature control is used for these foods. <br /> To avoid billable re-inspection, email picture/proof showing correction of the 1 dr Avantco cooler. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection <br /> �is required,fees will be assessed at the current hourly rate. <br /> V <br /> Received by: Name and Title: Kulwant Singh, owner <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0023887 PR0541678 SCO01 08/23/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />