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S A N _J OAQ I I I N Environmental Health Department <br /> COUNTY Iii <br /> Gr£Otn�SS �fOwS here. <br /> $fQ, Time In: 11:50 am <br /> ''crFou-• <br /> Time Out: 12:45 Pm <br /> Food Program Complaint Inspection Report <br /> Name of Facility: HAPPYS INDIAN KITCHEN Date: 01/10/2020 <br /> Address: 1290 W COLONY RD, RIPON 95366 <br /> Owner/Operator: SINGH,AMARJIT Telephone: (209)599-9000 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00051431 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ORDERED LAMB SIMOSAS ON 1/5/2020. COMPLAINANT ALLEGES SHE GOT FOOD POISONING <br /> FROM THIS FACILITY AND THAT THE FOOD TASTED AND LOOKED OLD. <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use Major <br /> OBSERVATIONS: I don't observe during my inspection employees washing hands between tasks. Start practicing washing <br /> hands with hot water and soap from today. <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-0) <br /> #10 Cooking Time and Temperatures Major <br /> OBSERVATIONS:Employees are lacking knowledge of the different cooking temp required. I coached employees on the <br /> proper required temp for different type of meat. <br /> CALCODE DESCRIPTION:Comminuted meat,raw eggs,or any food containing comminuted meat or raw eggs,shall be heated to 155#F <br /> for 15 seconds. Single pieces of meat and eggs for immediate service shall be heated to 145#F for 15 seconds. Poultry, comminuted <br /> poultry, stuffed fish/meat/poultry shall be heated to 165#F. Other temperature requirements may apply. (114004, 114008, 114010) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization Major <br /> OBSERVATIONS:Dish washer chlorine is zero ppm. Provide chlorine 50 ppm today. Meanwhile use 3 comp sink to wash <br /> rinse and sanitize utensils with chlorine 100 ppm. <br /> Sanitizer buckets are not set up. Set up buckets with chlorine 100 ppm today and regularly after. <br /> Butting board on top of the 3 d reach in cooler at cook line has food debris and dirty knife. Clean and sanitize the utensils <br /> and the cutting board today and regularly after. <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 /> FA0018277 C00051431 SC544 01/10/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />