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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TANDOORI GRILL INDIAN CUISINE, 515 N MAIN ST, MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floors,walls and hard to reach corners at the cook line, underneath the cooking and cooling <br /> equipments, underneath the storage shelves by the back door, in walk in cooler, under the hand wash station and the <br /> storage shelves by the hand sink, have spatters, grease and food debris. Detail clean today and as needed. <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: Daljinder Kaur Expiration Date:July 05,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 IF <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 D Bev Air display cooler--Kitchen--41.00°F Tandouri chicken--Hot hold--181.00°F <br /> 2 sliding D display True cooler/Desserts--Front counter--41.00° Walk in cooler--41.00°F <br /> F <br /> Mop sink-- 112.00°F 2 D True cooler--Cook line--41.00°F <br /> cooked lentils--Hot hold--165.00°F Prep sink--114.00°F <br /> cooked chicken--Hot hold--171.00°F Cooked rice--Hot hold--181.00°F <br /> 1 D reach in cooler--Cook line--45.00°F <br /> NOTES <br /> Chlorine test strips are available. <br /> All potential hazardous food on the hot hold is 135F and above. <br /> Re inspection is required in 2 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: Daljinder kaur, Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0001287 PRO161108 SCO01 03/09/2020 <br /> EHD 16-23 Rev.06/30/15 Page 4 of 4 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 />