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SANJOAQUI Environmental Health Department <br /> ,n !�-L. x COU T Time In: 9:55 am <br /> € Time Out: 10:40 am <br /> c,Foa�'`r Crectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: NIRVAANA CAFE/INDIAN CUISINE Date: 04/25/2022 <br /> Address: 1005 E PESCADERO AVE ,TRACY 95304 <br /> Requestor: AMARJIT SINGH, NIRVAANA CAFE/INDIAN CUISINE Telephone: <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0085179 <br /> Inspection Type: 061 -CONSULTATION <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> 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; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization Major <br /> OBSERVATIONS:Dish washer has zero ppm chlorine. Provide chlorine 50 ppm before operating. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Provide one food manager certificate within 60 days and all employees food handler cards within 30 days <br /> from their hiring date. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Hand sinks, in the right and left sides cooking areas, are lacking soap and paper towels. Provide soap <br /> and paper towels from dispensers mounted to the wall before operating. <br /> Hand sink, at the washing area, has a broken soap dispenser. Provide soap from dispenser mounted to the wall before <br /> operating. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Walk in cooler has temp at 45F. Provide 41 F or below before operating. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> FA0024703 SR0085179 SC061 04/25/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program Service Request Inspection Report <br />