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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SWAGAT INDIAN CUISINE, 2233 GRAND CANAL BLVD, STOCKTON 95207 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:A couple broken tiles were observed near the dishwasher. Repair/replace floor tiles with approved <br /> flooring so that floor is smooth, cleanable and non-absorbent within 30 days. <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: Needed Expiration Date: <br /> Warewash Chlorine(Cl): 25 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 119°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mushroom mutter--Buffet hot hold--157.00°F Hand sink--Men's restroom--103.00°F <br /> Hand sink--Women's restroom--100.00°F Mop sink--122.00°F <br /> Walk-in cooler--41.00°F Tomato sauce--On ice--40.00°F <br /> Soup--Buffet hot hold--156.00°F Prep sink--125.00°F <br /> Carbon dioxide--100.001 L <br /> NOTES <br /> Routine inspection. One major violation. Time given for correction of violations. Re-inspection in two weeks. <br /> Official inspection report was emailed to operator. <br /> Maintain copy of inspection report on site. <br /> To minimize person-to-person contact,the signature of the person receiving the inspection report was not captured. <br /> RE-INSPECTION IN TWO WEEKS. <br /> NOTES: Cold hold at the buffet was observed at 46 F. Food items are kept on buffet line from 11 am to 2:30 pm. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: LYDIA BAKER Phone: (209)616-3046 <br /> FA0012695 PR0516590 SCO01 04/11/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 3 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 />