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Program Element: 1602 - FOOD CONSULTATION Telephone: Requestor: AMARJIT SINGH, NIRVAANA CAFE / INDIAN CUISINE Inspection Type: 061 - CONSULTATION Address: 1005 E PESCADERO AVE , TRACY 95304 Date: 04/25/2022Name of Facility: NIRVAANA CAFE / INDIAN CUISINE Food Program Service Request Inspection Report 10:40 am 9:55 am Time Out: Time In: Request #: SR0085179 Environmental Health Department VIOLATIONS AND CORRECTIVE ACTIONS Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #14 Food Contact Surfaces Sanitized or Warewashing Sanitization Major OBSERVATIONS: Dish washer has zero ppm chlorine. Provide chlorine 50 ppm before operating. CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) #1 Demonstration of Knowledge OBSERVATIONS: Provide one food manager certificate within 60 days and all employees food handler cards within 30 days from their hiring date. CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #6 Handwashing Facilities Supplied and Accessible OBSERVATIONS: Hand sinks, in the right and left sides cooking areas, are lacking soap and paper towels. Provide soap and paper towels from dispensers mounted to the wall before operating. Hand sink, at the washing area, has a broken soap dispenser. Provide soap from dispenser mounted to the wall before operating. CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f)) #7 Hot and Cold Holding Temperatures OBSERVATIONS: Walk in cooler has temp at 45F. Provide 41F or below before operating. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program Service Request Inspection Report FA0024703 SR0085179 SC061 04/25/2022