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COMPLAINT INSPECTION REPORT <br /> 1:57 pm <br /> 1:39 pm <br />Time Out: <br />Time In: <br />Environmental Health Department <br />Name of Facility: SANSAR INDIAN CUISINE & BAR Date: 02/22/2023 <br />Address: 2610 S TRACY BLVD, TRACY 95376 <br />Owner/Operator: CHARANJIT JUDGE Telephone: (209) 834-2200 <br />Program Element: 1600 - FOOD PROGRAM Complaint #: CO0055523 <br />Responsible Party Contact: <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />The San Joaquin County Environmental Health Department received the following complaint: <br />CO0055523 states: "COMPLAINANT ORDERED TANDOORI CHICKEN AND CHICKEN PAKORA. (C) ORDERED FOOD <br />TO-GO ON 1/12/2023 AT APPROX. 6:15PM. ATE FOOD AROUND 7:00PM. WENT TO EAT MORE AROUND 7:30, CUT <br />INTO TANDOORI CHICKEN AND NOTICED IT WAS ONLY HAL-COOKED AND PARTIALLY RAW. (C) STARTED <br />FEELING NAUSEOUS AROUND 9:30PM. STARTED GETTING HEADACHE, DIZZINESS, AND DIARRHEA. (C) TOOK <br />TYLENOL & DRANK WATER, BUT IS STILL EXPERIENCING SYMPTOMS. (C) DID NOT GO TO THE DOCTOR." <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 /> #7 Hot and Cold Holding Temperatures Major <br />OBSERVATIONS: MAJOR: The samosas on the shelf next to the fryer are 73F. Maintain potentially hazardous food cold (at <br />41F or below) or hot (at 135F or above). Do not store food at room temperature unless time as a temperature control is <br />used. <br />Per employee, they will use time as a temperature control. I explained that the food may be taken from the walk-in cooler <br />and remain at room temperature for no more than 4 hours but then all remaining food shall be discarded. She stated she <br />understood. <br />MINOR: The tandoori chicken is 48F. Maintain cold food at 41F or below. Correct today. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: The hood filters are greasy and dusty. Degrease, clean and sanitize the hood filters by 2 weeks. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 04/07/22 Complaint Inspection Report <br />FA0022395 CO0055523 SC544 02/22/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd