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SAN J O + Q U I ` , Environmental Health Department
<br /> Food Program Official Inspection Report
<br /> Facility Name and Address: HAPPY'S INDIAN CUISINE, 1005 E PESCADERO AVE, TRACY 95304
<br /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The shelving in the walk-in cooler needs to be cleaned. Clean and sanitize by 1 week.
<br /> The 3 door dessert reach-in cooler has water accumulation on the bottom. Clean today.
<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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use
<br /> OBSERVATIONS:The plates and utensils at the buffet are right side up. Maintain forks, spoons and plates upside down (to
<br /> protect from contamination). Correct today.
<br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from
<br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from
<br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
<br /> #44 Premises: Clean/Litter Free;Vermin-Proof
<br /> OBSERVATIONS:The back doors of the facility is open. Maintain the doors closed at all times. If you wish to keep the
<br /> doors open, obtain well fitting screen doors.
<br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen
<br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be
<br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2,
<br /> 114259.3, 114279, 114281, 114282)
<br /> OVERALL INSPECTION NOTES AND COMMENTS
<br /> OBSERVATIONS
<br /> Name on Food Safety Certificate: Satvinder Singh Expiration Date:January 18,2025
<br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 135°F
<br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F
<br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS
<br /> 3 door Atosa--36.00°F restroom hand sinks--100.00°F
<br /> rice--179.00°F 1 comp food prepsinks x2--120.00°F
<br /> 3 door True prep--38.00°F 2 door Turbo Air @ buffet--41.00°F
<br /> 1 door Coke Imbera--39.00°F walk-in cooler--41.00°F
<br /> lentils @ buffet--160.00°F chicken @ buffet--157.00°F
<br /> rice @ buffet--157.00°F 3 door dessert reach-in--43.00°F
<br /> NOTES
<br /> FA0024703 PR0543514 SCO01 05/11/2023
<br /> EHD 16-23 Rev.09/16/2020 Page 2 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
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