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Environmental Health Department
<br />Facility Name and Address: GURDWARA GURMAT PARKASH SIKH CHURCH, 4640 E WOODWARD AVE, MANTECA 953
<br />Food Program Official Inspection Report
<br /> #7 Hot and Cold Holding Temperatures
<br />OBSERVATIONS: Yogurt and rice ,at the front service line, have temp at 54F and 120F respectively. ( within the 4 hours
<br />time control). Provide 41F or below for the cold food and 135F or above to the hot food today.
<br />* Operator provided ice bath to keep the temp of the food at 41F or below at all times.*
<br />I observe cooked food in 2 big cooking pans, with temp above 135F, kept on the burner at the cooking area. As per
<br />operator, cooked food will be kept on turned off burner all day round in case they need to refill food items at the front hot
<br />hold. Cooked food should be kept at 135F or more at all times.
<br />As per operator, they will turn on the burner that will be used as hot hold unit to keep the food at proper holding temp.
<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 /> #27 Food Protected from Contamination
<br />OBSERVATIONS: Prep sink, by the washing area 3 comp sink, is lacking splash guard. Provide splash guard in 2 weeks.
<br />CALCODE DESCRIPTION: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060,
<br />114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
<br /> #34 Warewashing Facilites Maintained
<br />OBSERVATIONS: Chlorine strips are not available. Provide strips in 1 week.
<br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and
<br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a),
<br />114101.1, 114101.2, 114103, 114107, 114125)
<br /> #36 Equipment/Utensils/Linens: Proper Storage / Use
<br />OBSERVATIONS: I observe big cocking pans after being washed outside the kitchen in the backyard, are left on the floor to
<br />air dry. Stop this practice immediately. Rewash/ saniitze the utensils inside the kitchen at the 3 comp sink and store them in
<br />clean shelves away from any source of contamination. Correct today.
<br />CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from
<br />food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from
<br />contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
<br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR
<br />FA0027502 PR0548202 SC001 05/04/2023
<br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD
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