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Environmental Health Department <br /> COuT <br /> Erectness grows here. Time In: 12-35 pm <br /> Time Out: 1:41 om <br /> Food Program Official Inspection Report <br /> Name of Facility: INDIAN CAFE Date: 08/10/2020 <br /> Address: 2128 DANIELS ST, MANTECA 95337 <br /> Owner/Operator: SINGH, KULWANT Telephone: <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/24/2020 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:Hand wash station is totally blocked with prep table. Remove table today for for accessibility of the hand <br /> sink. Corrected on site. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:Rt Walk in cooler, 2 D Arctic Air reach in cooler/under prep table and food items stored on top, have <br /> temp at 43F. Provide 41 F or below today. <br /> Chicken tikka masala is placed on the prep table by the cold hold unit and has temp at 55F. Provide 41 F or below of all <br /> potentially hazardous food today. I observe the owner voluntarily discarding the chicken and new batch pulled from the walk <br /> in cooler and placed in the cold hold. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Facility is using manual washing of the big utensils, dish washer for the rest of utensils and per owner <br /> they only wash with detergents and rinse with water without sanitizing the big utensils. Use the 3 compartments of the ware <br /> wash sink to wash rinse and sanitize with chlorine 100 ppm or more for the big utensils starting from today. <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 /> FA0023887 PR0541678 SCO01 08/10/2020 <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 />