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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows her,. Time In: 1010 am <br /> Time Out: 11:40 am <br /> Food Program Official Inspection Report <br /> Name of Facility: TANDOORI GRILL INDIAN CUISINE Date: 10/08/2018 <br /> Address: 515 N MAIN ST, MANTECA 95336 <br /> Owner/Operator: KAUR, DALJINDER Telephone: (209)640-3189 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 10/22/2018 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The kitchen hand sink has plumbing issues and is disconnected. Repair today. <br /> *Plumber was called and will repair today* <br /> The mop sink where current hand washing is performed does not have hand soap or paper towels. Temporarily place hand <br /> soap and paper towels in vicinity of mop sink. Correct today. <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(0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The Iamb in the 2 dr True prep table at the cook line was 51 F. Cook said that this item has been in <br /> cooler since last night. Lamb was voluntarily discarded. Maintain temperature of 41 F or below for all cold hold potentially <br /> hazardous foods. <br /> The chicken in the 2 dr True prep table was 48F. Maintain 41 F or below. Correct today. <br /> The 2 dr True reach in at the cook line was at 45F. Lower temperature to 41 F or below. 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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hand sink in the restroom had a hot water temperature of 76F. Increase temperature to minimum of <br /> 100F. Correct today. <br /> *Rechecked at 100F* <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0001287 PRO161108 SCO01 10/08/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />