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Environmental Health Department <br />Facility Name and Address: INDIAN CAFE RESTAURANT, 14814 N THORNTON RD, LODI 95242 <br />Food Program Official Inspection Report <br /> #39 Thermometers Provided/Accurate/Easily Visible <br />OBSERVATIONS: The 2 D True reach-in under the beer taps did not have a thermometer. Provide an accurate <br />thermometer within 1 week. <br />CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br />available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods <br />and high temperature warewashing machines. (114157, 114159) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Observed dust build up on ceiling vent cover above prep/dishwasher area. Clean within 1 week and <br />maintain clean. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 120 <br /> 100 <br />Kulwant Singh August 03, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />hand sink -- kitchen -- 100.00º F 2 D Atosa reach-in w/prep top -- 41.00º F <br />3 D Everest reach-in -- 41.00º F 2 D Avantco -- 41.00º F <br />2 D True reach-in -- under beer taps -- 41.00º F prep sink -- 129.00º F <br />hand sink -- restroom -- 100.00º F 3 D Atosa -- 46.00º F <br />3 comp sink -- 120.00º F 2 Atosa chef drawers -- under prep -- 42.00º F <br />2 D Cooler Rite display -- under front bar area -- 40.00º F rice (hot hold) -- rice cooker -- 159.00º F <br />1 D Atosa reach-in -- 49.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Routine inspection. <br />Sanitizer buckets - 100 ppm chlorine. <br />Chlorine test strips available. <br />The display warmer and steam table were not being used during the inspection. Maintain PHFs at 135 F or above when hot <br />holding. <br />Discussed report with Jasvir Singh. <br />No signature captured. <br />Maintain a copy of this report on site. <br />Page 3 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025218 PR0544365 SC001 07/17/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD