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SAN JOAQUIN
<br /> C0U "! i `l
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: HAPPYS INDIAN KITCHEN, 1290 W COLONY RD, RIPON 95366
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:Three doors of 3 D Atosa cooler have torn gaskets. Replace gaskets in 2 weeks.
<br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment
<br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5,
<br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182)
<br /> #44 Premises: Clean/Litter Free;Vermin-Proof
<br /> OBSERVATIONS: I observe a fly cord, pending from the ceiling of the back kitchen by the cooking area. Remove fly cord
<br /> today and use a different approved method to control flies.
<br /> CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen
<br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be
<br /> kept vermin proof. (114067 U, 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2,
<br /> 114259.3, 114279, 114281, 114282)
<br /> #45 Floors,Walls, Ceilings; Clean and Maintained
<br /> OBSERVATIONS:Floor and hard to reach corners, at the cook line and prep area, have grease and build up. Clean floor
<br /> 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: Expiration Date:
<br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 150°F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 124°F
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> Prep sink--139.00°F 3 D Atosa upright cooler--41.00°F
<br /> 2 Sliding D True display cooler--41.00°F Hand sink--Rest room--110.00°F
<br /> 2 D Turbo Air reach in cooler/under prep table--Cook line--
<br /> 39.00°F
<br /> NOTES
<br /> Bleach on site.
<br /> Sanitizer bucket is set up with chlorine 200 ppm.
<br /> FA0018277 PR0526979 SCO01 12/16/2020
<br /> EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR
<br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD
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