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S ` ` , J O A Q U I N Environmental Health Department C0U "ATY Food Program Official Inspection Report Facility Name and Address: SHAN-E-PUNJAB, 3206 E HAMMER LN, STOCKTON 95212 #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:Hood filter is showing grease build up. Clean in 3 days. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored, served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:Wall in the frying area is showing grease. Clean in 3 days. CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: ADljit Singh Sekhon Expiration Date: December 07,2019 Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 109°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Walk in cooler--41.00°F Hand sink--Men rest room--105.00°F 2 D sliding Bev Air cooler--fresh vegetables--43.00°F 2 D True--Yogurt--44.00°F Tofu scrambled--Steam table--145.00°F 3 D reach in cooler--41.00°F Cooked Okra--Steam table--168.00°F Cooked cauliflower and potatoes--steam table--167.00°F Hand sink Women rest room--108.00°F 2 d True cooler--Milk and cheese--44.00°F Prep sink 120.00°F Display cooler--sweets--41.00°F vegetables in curry sauce--Steam table-- 151.00°F 2 D True cooler--43.00°F NOTES Sanitizer bucket was set up with Chlorine 100 ppm. As per owner, pest control is provided twice a month. OIR emailed to khalsad@gmail.com FA0020852 PR0536279 SCO01 06/11/2018 EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com