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SAN <br /> J O A Q U I ` ,IA�II Environmental Health Department <br /> COUNTY <br /> Food Program Complaint Inspection Report <br /> Facility Name and Address: HAPPYS INDIAN KITCHEN, 1290 W COLONY RD, RIPON 95366 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:The 3 compartments of the 3 comp sink are full of dirty utensils and food debris and have build up. Clean <br /> and sanitize the ware wash sink today for proper washing process use. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #39 Thermometers Provided/Accurate/Easily Visible <br /> OBSERVATIONS:Probe thermometer is available on site but dirty with food debris and not in use. Clean and sanitize <br /> thermometer and start using it to check food temp. <br /> CALCODE DESCRIPTION:An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br /> available to the food handler. A thermometer+/-2#F shall be provided for each hot and cold holding unit of potentially hazardous foods <br /> and high temperature warewashing machines. (114157, 114159) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--112.00°F Hand sink--Rest room--110.00°F <br /> Mop sink--125.00°F 3 D Atosa cooler--41.00°F <br /> 3 comp sink--143.00°F 2 D True cooler--39.00°F <br /> 2 D Turbo Air reach in cooler/condiments and sauce--Dining-- <br /> 39.00°F <br /> NOTES <br /> As per owner, he is not aware of the complaint. No reported illness by employees. No employees working in day care facility <br /> or food facility. Staff eats from the food eaten by the complainant. Employees are using bare hands to prepare food. Chlorine <br /> test strips are available. Reheating method is done as of the codes. Food consumed by complainant(fried stuffed dough with <br /> ground Iamb meat served with sauce prepared in facility)raw ground meat is prepackaged and stored in cooler 41 F then <br /> cooked on stove at 160F or more then they use the cooked ground meat to stuff the dough and fry it then serve it to customer. <br /> If they prepare many of the stuffed dough,they keep it in the freezer to be fried by order. Mint and Tamarind sauce are <br /> prepared in the facility and stored in containers in cooler 41 F. Hand sink has temp at 112F fully supplied with soap and paper <br /> towels. Food on the hot hold are 135F and above. Food on cold hold is at 41 F and below. Follow up inspection is required in 2 <br /> weeks. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Satvin Singh, Owner <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0018277 C00051431 SC544 01/10/2020 <br /> EHD 16-23 Rev.06/30/15 Page 3 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 />