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SHAWN <br /> —COUNTY <br /> Environmental Health Department <br /> �. �J r� <br /> t 7Y - L. <br /> COUNTY Time In: 12:00 pm <br /> - rT <br /> Time Out: 12:49 pm <br /> <1 Greotrless grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: DHABA INDIAN CUISINE Date: 03/23/2023 <br /> Address: 430 W GRANT LINE RD ,TRACY 95376 <br /> Requestor: KAMALPREET S SIDHU,THE IMPERIAL SPIC INC Telephone: (510)717-9555 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0086504 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate (also called the Food Manager)within 60 <br /> days. Once obtained, provide a copy to Kadeanne Linhares by e-mail or text(klinhares@sjgov.org/209-616-3025). <br /> All other employees shall obtain the 3 year Food Handler Card within 30 days of hire. Maintain copies on site and <br /> accessible. <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The walk-in cooler air temperature is 50-54F.The 3-door Bev Air prep is 45F. Reduce the temperature of <br /> these units to 41 F or below. Correct prior to storing potentially hazardous food. <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Clean and sanitize all food contact surfaces prior to opening for food preparation. <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the bar hand sink is 60F. Increase the temperature of the hot water at the bar hand sink <br /> to 100F (minimum). Correct prior to use of bar. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0015726 SR0086504 SC061 03/23/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 3 Food Program Service Request Inspection Report <br />