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SAN J 0 A Q , + I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: HAPPYS INDIAN KITCHEN, 1290 W COLONY RD, RIPON 95366 <br /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS: I observe a fly cord, pending from the ceiling of the front of the house at the check out register. Remove <br /> fly cord 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 6), 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 underneath the cooking equipment and cooling unit, <br /> prep area and washing area, have grease and build up. Clean floor today and as needed. Repeated violation. <br /> Wall behind the cooking equipment has splatter and grease. Clean wall today and as needed. <br /> 6 ceiling vents at the back kitchen, have dirt build up. Clean vents in 1 week. <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: Satvinder Singh Expiration Date:January 18,2025 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 147°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 D Turbo Air reach in cooler/under prep table--Cook line-- Prep sink--130.00°F <br /> 39.00°F <br /> 2 Sliding D True display cooler--41.00°F 2 D Turbo Air reach in cooler--Front--40.00°F <br /> Hand sink--Rest room--101.00°F 3 D Atosa upright cooler--Back--41.00°F <br /> NOTES <br /> Bleach on site. <br /> Sanitizer bucket is set up with chlorine 200 ppm. <br /> Re inspection is required in 3 weeks. <br /> FA0018277 PR0526979 SCO01 02/24/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 4 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 />