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SAN:10AQ�1 I N Environmental Health Department Time In: 10'15 am ----COUNTY--- 'Fime Out: 11:15 am Food Program Service Request Inspection Report Name of Facility: ROYAL INDIAN CUISINE & BANQUET Date: 04/23/2020 Address: 7610 PACIFIC AVE, STOCKTON 95207 Requestor: TAJINDER SINGH, ROYAL INDIAN CUISINE AND BANQUET Telephone: (209)403-6831 Program Element: 1602 - FOOD CONSULTATION Request#: SR0081998 Inspection Type: 061 - CONSULTATION VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: Provide food safety certificate and food handler cards by 60 days. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #7 Hot and Cold Holding Temperatures OBSERVATIONS: Buffet is not on. Food shall be maintained at 45 F or lower/135 F or higher. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 4V 45'F or at or above 135°F.(113996, 113998, 114037, 114343(a)) #21 Hot and Cold Potable Water Not Available OBSERVATIONS: Hot water is currently at 115 F. Increase to 120 F or higher, immediately. CALCODE DESCRIPTION. An adequate,protected,pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) #34 Warewashing Facilites Maintained OBSERVATIONS: Provide sanitizer test strips for chlorine CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method.(114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) #36 Equipment/Utensils/Linens: Proper Storage/ Use OBSERVATIONS: Bottom shelve of metal table has rust. Paint so that surface is smooth and non absorbent. Correct by 1 week. CALCODE DESCRIPTION. All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination.(114074- 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) FA0002637 SR0081998 SC061 04/23/2020 EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report