Laserfiche WebLink
Time In: 1.00 pm <br /> Time Out: 2:20 om <br /> Pgv�tY San Joaquin County <br /> �Q.��•cGG <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �... _ p• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> �L�PORN; <br /> Food Program Complaint Inspection Report <br /> Name of Facility: SWAGAT INDIAN CUISINE Date: 09/15/2017 <br /> Address: 2233 GRAND CANAL BLVD, STOCKTON 95207 <br /> Owner/Operator: THOTA, SRINIVASA RAO Telephone: (209)478-4724 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00044339 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT AND TWO OTHER FAMILY MEMBERS ATE LUNCH ON 9/12/17.ATE FROM BUFFET: 2 TYPES OF <br /> RICE, 2 CHICKEN DISHES, BUTTER AND CURRY CHICKEN, DEEP FRIED VEGETABLES, COOKED SPINACH AND <br /> GROUND LAMB IN TOMATO SAUCE.TWO ILL TWELVE HOURS LATER WITH CRAMPS AND DIARRHEA. <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 /> #9 Cooling Methods Major <br /> OBSERVATIONS:Per manager cooks leave food out at room temperature when it is cooling for 4-5 hours. Starting <br /> immediately all food shall cool down from 135-41 F by 6 hours. Use shallow pans and stir frequently. <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 /> #11 Reheating Procedure for Hot Holding Major <br /> OBSERVATIONS:Food is reheated in the microwave but temperature is not checked. Provide a thermometer and reheat to <br /> at least 165 F before it is served or placed at buffet. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization Major <br /> OBSERVATIONS:Employee dropped knife on floor and then wiped it with a towel. Not acceptable.Any utensil that has <br /> become contaminated shall be washed-rinsed-sanitized before it is reused. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(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 /> FA0012695 C00044339 SC444 09/15/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Complaint Inspection Report <br />