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Time In: 1:00 pm <br /> Time Out: 2:10 pm <br /> oP4�IN. San Joaquin County <br /> Environmental Health Department <br /> N: X <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> cq �; Telephone: (209) 468-3420 Fax: (209)464-0138 Web:www.sogov.org/ehd <br /> � FOat� <br /> Food Program Official Inspection Report <br /> Name of Facility: DHABA INDIAN CUISINE Date: 01/22/2016 <br /> Address: 2242 W GRANT LINE RD,TRACY 95377 <br /> Owner/Operator: SINGH, MANJEET Telephone. (209)609-0010 <br /> Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/05/2016 <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 /> #4 Employee Eating, Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS: Open cups sitting above prep table. Provide lids for open drinks or store away from food prep areas. <br /> Correct today. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> #5 Hands Clean/Properly Washed/Proper Glove Use <br /> OBSERVATIONS: Employee observed rubbing hands on pants and continuing to food prep. Stop this practice immediately. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973 (b-f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: Meat walk-in temperature is 43F. Maintain temperature at or below 41F. Correct today. <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: Sanitizer bucket not provided prior to inspection. Corrected. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized.(113984(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: Hot water knob lacking at prep sink. Provide in 2 weeks. <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 /> FA0018087 PR0526714 SCO01 01/22/2016 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br />