Laserfiche WebLink
SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: INDIA 4 YOU INC, 425 N MAIN ST, MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor and hard to reach corners, under the cooking equipment at the cook line. have <br /> grease and food debris. Clean in 1 week and as needed. <br /> I observe many fabric sheets lining the floor at cooking area. Remove sheets today to provide non absorbent, cleanable <br /> floor surface. <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: Garmanjit Kang Expiration Date: December 13,2023 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 116°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D True cooler--By washing area--41.00°F 3 comp sink/hand sink--Bar--120.00°F <br /> Mop sink--118.00°F Rt 2 D Atosa reach in cooler/under prep table--Cook line-- <br /> 40.00°F <br /> 2 CO2 tanks--40.000 L--20lbs each 2 sliding D cooler--Back--48.00°F <br /> Prep sink--118.00°F Lt 2 D Atosa reach in cooler/under prep table--Cook line-- <br /> 39.00°F <br /> Hand sink--Rest room--132.00°F Walk in cooler--41.00°F <br /> NOTES <br /> Facility is using chlorine sachets at the bar to sanitize glasses <br /> Re inspection is required in one week. <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: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0001225 PRO161144 SCO01 05/19/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 3 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 <br />