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Time In: 1230 pm Time Out: 1:00 pm PQ�tN. San Joaquin County Environmental Health Department 1868 East Hazelton Avenue, Stockton, CA 95205-6232 • cq. iP Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sjgov.org/ehd �lpo'aN Food Program Complaint Inspection Report Name of Facility: DHABA INDIAN CUISINE Date: 01/22/2016 Address: 2242 W GRANT LINE RD,TRACY 95377 Owner/Operator: SINGH, MANJEET Telephone: (209) 835-9090 Program Element: 1600 - FOOD PROGRAM Complaint#: C00040947 DESCRIPTION OF COMPLAINT ALLEGATIONS The San Joaquin County Environmental Health Department received the following complaint: COMPLAINANT ATE LUNCH ON 1/15/2016 AT 2:00 PM. COMPLAINANT HAD THE LUNCH COMBO SPECIAL THAT CONSISTED OF BATTER CHICKEN, TANDOORI CHICKEN, RICE, SALAD, GARLIC NAAN, TAPIOCA PUDDING AND WATER TO DRINK. LUNCH DID NOT SETTLE WELL. AT 9:00 PM COMPLAINANT BEGAN TO HAVE SYMPTOMS OF STOMACH PAIN, VOMITING AND WATERY DIARRHEA. SYMPTOMS LASTED UNTIL THE NEXT MORNING. DID NOT HAVE A FEVER BUT DID LOSE VOICE WHICH THEY BELIEVE WAS CAUSED FROM VOMITING. COMPLAINANT IS 6 MONTHS PREGNANT AND WAS THE ONLY ONE TO EAT THERE. VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. OVERALL INSPECTION NOTES AND COMMENTS FOOD ITEM --LOCATION --TEMP°F --COMMENTS True(3-door)--41.00°F Steamtable-- 141.00° F Walk-in -41.00° F Display--41.00° F Walk-in -43.00°F NOTES Site visit-Facility was not aware of complaint. Facility has no reported illness of their employees. Employees do not work at any other food facility or any high risk facility. All staff receive food safety training and consume food. Facility serves about 40-50 lunch specials a day. Facility has a complete hand wash station. Bare hand contact occurs at facility. No temperature logs are maintained. Meat walk-in temperature is a little warm at 43F (maintain at or below 41 F), all other temperatures were good. Facility purchases meat and produce from Restaurant Dept weekly and the indian groceries from Vic Distributor out of Berkley. Facility marinates the chicken the night before and than cooks in the oven the morning it is served. The facility makes the pudding the day before and cools it and serves it the next day. The garlic nann is made from dough here with garlic spread and cooked in the oven.All food on buffet is discarded after lunch is finished (4 hours). No sanitizer bucket was available prior to inspection. Dishwasher has proper sanitizer. Robitussin is sitting above prep table, store medications below and away from food products. Observed one employee rub hands on pants and than continue to food prep (Stop this practice and always wash hands after touching pants). Some build-up throughout. Observed knife between prep tables with a broken blade (Do not store utensils between prep tables and discard broken equipment). Several foods stored on the ground (including raw meat and garlic spread) and other food lacks covers especially in the walk-ins. Metal pan on garbage can with food on top (stop this practice immediately). Food stacked inside prep unit(stop this practice immediately). Restrooms are properly maintained and clean. 'Refer to routine's re-inspection for follow-up inspection. FA0018087 C00040947 SCO04 01/22/2016 EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report