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SAN <br /> J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PUNJABI GRILL&CATERING INC, 1005 E PESCADERO AVE,TRACY 95304 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:A wiping cloth bucket is not set up. Maintain wiping cloths in a bucket with a sanitizer for storage in <br /> between uses. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br /> OBSERVATIONS:Both sets of rear doors are open at the start of the inspection. Maintain doors closed at all times. Correct <br /> today. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 Q), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floors and walls around the cooking equipment(tandoori oven and fryer side)have food debris. <br /> Clean walls and floors by 1 week. <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: Jasvir Bura Expiration Date: March 29,2023 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> butter chicken at buffet--156.00°F restroom hand sinks--100.00°F <br /> rice--141.00°F tanddori chicken at buffet--140.00°F <br /> 3 door display--45.00°F--no phf yogurt at buffet--51.00°F--time as a temperature control <br /> paneer at buffet--156.00°F walk-in cooler--39.00°F <br /> goat curry at buffet--160.00°F 3 door Atosa- 38.00°F <br /> 1 door Avantco--41.00°F rice at buffet 145.00°F <br /> NOTES <br /> Buffet 11 a-3p/food is discarded following buffet <br /> FA0024703 PR0543514 SCO01 11/04/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />