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Environmental Health Department <br />Facility Name and Address: INDIA GATE, 8174 S EL DORADO ST, FRENCH CAMP 95231 <br />Food Program Official Inspection Report <br /> #8 Use of Time as a Public Health Control <br />OBSERVATIONS: The samosas in the hot hold cabinet are 120F. If these are not held at 135F or above, the 4 hour time as <br />a temperature control rule must be observed. Maintain a timer, a time & temperature log, or a time sticker so it is known <br />what time the product must be discarded. Correct today. <br />CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and <br />documentation must be maintained (114000) <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Chlorine sanitizer test strips are needed. Obtain chlorine sanitizer test strips by 1 week . These may be <br />purchased at a restaurant supply store (such as Smart & Final or Cash & Carry) or on line (Amazon). <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 120 <br /> 100 <br />needed <br />OVERALL INSPECTION NOTES AND COMMENTS <br />3 door Coldline -- 44.00º F -- no potentially hazardous food 2 door Marchia -- 43.00º F <br />dumplings (dhai bhalla) -- 35.00º F samosas -- 120.00º F -- per owner's father, these were cooked at <br />7am - any unsold samosas shall be discarded by 11am (4 hour <br />rule). <br />2 door Coldline prep -- 37.00º F 3 door walk-in cooler -- 41.00º F -- new - along with new 5 door <br />walk-in freezer <br />5 door Hussman wall unit -- 41.00º F sweet potatoes at prep -- 35.00º F <br />restroom hand sink -- 131.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />chlorine sanitizer is available / chlorine sanitizer test strips are needed <br />***Samosas must be cooked next door at Golden City Market (agreed upon location) - not at home*** <br />No signature obtained <br />Report typed at the office 3:53pm-4:08pm <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0017610 PR0526021 SC001 10/20/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD