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SA N J a +Hl Q U I ` ,'�1}II Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TRACY INDIAN CUISINE, 2521 N TRACY BLVD, TRACY 95376 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hood and the hood filters in the kitchen are dusty and greasy. Degrease, clean and sanitize the hood <br /> and hood filters by 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:Post a sign at the buffet alerting customers to obtain new tableware with each visit to the buffet. <br /> The last inspection report is not available. Maintain a copy of the most recent health inspection report on site and accessible <br /> at the facility at all times. Correct with today's report. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken--39.00°F walk-in cooler--37.00°F <br /> 2 door Victory--40.00°F 2 door prep--39.00°F <br /> food at buffet 89.00°F--89-123F/food is discarded after the <br /> lunch buffet <br /> NOTES <br /> Buffet 11a-3pm/remaining food is discarded after the lunch buffet is over <br /> Re-inspection in 2 weeks <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Jaswant Singh, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0014315 PRO519131 SCO01 01/30/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />