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Environmental Health Department <br /> COuT <br /> Grectness grows here. Time In: 130 pm <br /> Time Out: 2:50 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SWAGAT INDIAN CUISINE Date: 03/28/2018 <br /> Address: 2233 GRAND CANAL BLVD, STOCKTON 95207 <br /> Owner/Operator: THOTA, SRINIVASA RAO Telephone: (209)478-4724 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 04/11/2018 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Tandori chicken is not hot enough at 123 F. Maintain at 135 F or higher at all times. Monitor temperature <br /> with probe thermometer. <br /> Saw cooked potatoes and carrot/onion curry at room temperature. Not allowed. maintain potentially hazardous foods at 41 F <br /> or lower/135 F or higher at all times. <br /> Saw hot milk cooling at room temperature(making yogurt). Once temperature has reached 135 F, it shall be moved inside <br /> walk in cooler and cooled by 6 hours to 41 F or lower. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Waitress and person making flat bread lack food handler cards. Provide by 2 weeks. <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 /> #9 Cooling Methods <br /> OBSERVATIONS:Saw hot milk cooling at room temperature(making yogurt). Once temperature has reached 135 F, it <br /> shall be moved inside walk in cooler and cooled by 6 hours to 41 F or lower. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> FA0012695 PR0516590 SCO01 03/28/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 5 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 />