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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Timeln: 1-00pm <br /> Time Out: 2:25 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SWAGAT INDIAN CUISINE Date: 03/05/2020 <br /> Address: 2233 GRAND CANAL BLVD, STOCKTON 95207 <br /> Owner/Operator: THOTA, SRINIVASA RAO Telephone: (209)478-4724 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 03/19/2020 <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 /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Food that is kept on ice bath is not cold enough. Provide more ice on the sides as to keep food at 41 F <br /> or lower at all times. <br /> Food on steam table not hot enough.Water level is not touching bottom of pans. Make sure water level always touch pans <br /> as to keep food at 135 F or higher. <br /> Some potentially hazardous foods are kept at room temperature. Potentially hazardous foods shall be maintained at 41 F or <br /> lower/135 F or higher. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #10 Cooking Time and Temperatures MAJOR <br /> OBSERVATIONS:Probe thermometers are not accurate. Calibrate to 32 F with icy water. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food safety certificate expired. Owner or employee shall retake class by no later than 60 days and <br /> provide a copy to this dept. <br /> Food handler cards are not available. Provide during re-inspection. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> FA0012695 PR0516590 SCO01 03/05/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />