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SAN JOAQUIN Food Program Official Inspection Report Facility Name and Address: SANSAR INDIAN CUISINE &BAR, 2610 S TRACY BLVD, TRACY 95376 #36 Equipment/Utensils/Linens: Proper Storage/Use OBSERVATIONS:The ice scoop is being stored in the ice. Maintain the ice scoop in a cleanable container in between uses. Correct today. CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:The hood is missing one filter. Provide missing baffle filter today. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #41 Plumbing Maintained;Approved Back Flow Device OBSERVATIONS:The water is turned off a the back of the house hand sink. Maintain both hot and cold water at this hand sink at all times. Corrected on site. CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: needed Expiration Date: Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 158°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS 2 door True prep--41.00°F 1 comp prep sink--158.00°F paneer--40.00°F walk-in cooler--40.00°F chicken--41.00°F 2 door True keg--34.00°F restroom hand sinks--100.00°F rice--157.00°F 3 door Atosa prep--29.00°F potatoes--39.00°F 1 door True--40.00°F fish--41.00°F FA0022395 PR0539018 SCO01 08/09/2021 EHD 16-23 Rev.09/16/2020 Page 2 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD