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Time In: s.s-am <br /> Time Out: .10:55 am <br /> Qe��ttt� San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �a'• Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sjgoy.orglehd <br /> Food Program Service Request Inspection Report <br /> Name of Facility: TANDOORI GRILL INDIAN CUISINE Date: 06/16/2016 <br /> Address: 515 N MAIN ST , MANTECA 95336 <br /> Requestor: LAKHBIR DHALIWAL, TANDOORI GRILL INDIAN CUISINE Telephone: (650)201-0682 <br /> Program Element: 1602 - FOOD CONSULTATION Request#:. SR0075014 <br /> Inspection Type: 061 - CONSULTATION <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.AEI 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 foodbome illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: One person shall obtain the 5 year Food Safety Certificate(Food Manager)within 60 days. <br /> All other employees(food handlers, wait staff, dishwashers, etc) shall obtain the 3 year Food Handler Card within 30 days. <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. (11394 7)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 atter June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:All paper towel dispensers and liquid hand soap dispensers at the hand sinks shall be properly supplied. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair.(113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br /> utensils and equipment.(113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:All refrigeration units shall be 41 F or below. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS: Dishwasher to be installed. <br /> Provide either a quaternary ammonia or chlorine bleach sanitizer for 3-comp sink. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(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 /> FA0001287 SR0075014 SCO61 06/16/2016 <br /> EHD 16.23 Rev.06130/15 Page 1 of 3 Food Program Service Request Inspection Report <br />