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+ " J O i " + k r =nvironmental Health Department <br /> FJ-1i IhC C;l J 'T�'IUI I III�L <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ROYAL INDIAN CUISINE&BANQUET, 7610 PACIFIC AVE, STOCKTON 95207 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Sanitizing solution buckets with wiping cloths were not set up at the facility. Provide chlorine concentration <br /> at a minimum of 100 Parts Per Million (PPM)for proper sanitation of all food preparation and contact surfaces. Correct today. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> This is(Minor)Violation. <br /> #45 Floors,Walls,Ceilings; Clean and Maintained <br /> OBSERVATIONS:A few broken floor tiles observed inside the kitchen near the hand sink. Repair/replace floor tiles so that <br /> floor is smooth, cleanable and non-absorbent within 30 days. <br /> The front wall of the hood was observed with dust accumulation. Clean dust to prevent the contamination of food from fallen <br /> debris. Correct within two days. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth, nonabsorbent,light-colored,and washable surfaces. All <br /> floor surfaces,other than the customer service areas,shall be approved,smooth,durable and made of nonabsorbent material that is <br /> easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in <br /> original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 <br /> (d), 114266, 114268, 114268.1, 114271, 114272) <br /> This is(Minor)Violation. <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 124 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 104 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Rice--Steamer--155°Fahrenheit Hand sink--Restroom--100°Fahrenheit <br /> Three door prep cooler--41°Fahrenheit <br /> NOTES <br /> Routine inspection. No major violations. Time given for correction of minor violations. Re-inspection in two weeks if photos of <br /> corrections for the sink are not sent to(baker@sjgov.org or 209-616-3046. <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 /> PRO160789 05/14/2025 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 4 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 />