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Environmental Health Department <br /> COuT <br /> Erectness grows here. Time In: 12-55 pm <br /> Time Out: 2:35 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SWAGAT INDIAN CUISINE Date: 03/06/2019 <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: 03/20/2019 <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:Several hot food in kitchen and at buffet not hot enough. It shall be kept at 135 F or higher at all times. <br /> Yogurt at buffet line not cold enough at 49 F. Maintain at 45 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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:Hot food in buffet line not hot enough. Buffet line is over 160, F but food is under 135 F. Food shall be <br /> reheated to 165 F or higher before being placed on steam table. Start,today. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Employee does not know were food handler cards are located. Have them available during re-inspection. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS:Hand washing not taking place before gloves are used.Always wash hands before gloves are used. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-f)) <br /> FA0012695 PR0516590 SCO01 03/06/2019 <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 />