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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 /> Facility Name and Address: SWAGAT INDIAN CUISINE, 2233 GRAND CANAL BLVD, STOCKTON 95207 <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sink was removed due to remodel. Hand washing taking place at prep sink.A hand sink shall be <br /> installed by 1 week. Sink shall have a splash guard of at least 6 inches in height and hot/cold water. <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(17) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Remodel took place with out approval of plans. Base for floors is not coved. Provide slim foot tiles by 1 <br /> month. Radius shall be 3/8 inch and base shall be 4 inches in height. <br /> New wall is absorbent. It shall be smooth, cleanable, and non absorbent by 2 weeks. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 130°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk in--kitchen--37.00°F butter chicken--steam table--145.00°F <br /> curry chicken--walk in--37.00°F Rice--counter--93.00°F <br /> rice--steam table--155.00°F spinach--steam table--136.00°F <br /> ground Iamb walk in--37.00°F 4 door cooler--kitchen--39.00°F <br /> curry chicken--steam table--167.00°F deep fried veggies--steam table--135.00°F <br /> butter chicken(raw)--walk in--41.00°F yellow rice--steam table--164.00°F <br /> cooked spinach--walk in--37.00°F <br /> NOTES <br /> Spoke to manager who was not aware of this complaint. He stated that no one has been out of country or ill. <br /> Observation: Coolers are working ok, hot water and sanitizer are available, prep sink has both soap and paper towels. Cooling <br /> and reheating done improperly. No evidence of vermin. <br /> Ingredients: Butter chicken-tomato sauce, heavy cream, spices <br /> Curry chicken-spices,tomato sauce, onions, cashews(served only couple of times weekly) <br /> Ground Iamb-tomato sauce, diced tomatoes, onions, spices <br /> Cooked spinach-tomatoes, potatoes, cottage cheese, heavy cream <br /> Fried veggies-Mixed bell pepper, egg plant, tomato,jalapeno(all deep fried with chickpea ice flour garlic ginger <br /> batter) <br /> Violations: see report.A re-inspection may take place in a few days <br /> FA0012695 C00044339 SC444 09/15/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program Complaint Inspection Report <br />