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SAN <br /> J O i " + k r =nvironmental Health Department <br /> FJ-1i IhC C;l J 'T�'IUI I III�L <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ROYAL INDIAN CUISINE&BANQUET, 7610 PACIFIC AVE, STOCKTON 95207 <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The walk-in cooler was observed at 49 F.Adjust cooler so that food is maintained at 41 F or lower. Correct <br /> 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 /> This is(Minor-Food)Violation. <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The cold water faucet for the mop sink lacked a faucet. Install a faucet so that mop sink has hot and cold <br /> water. Correct today. (REPEAT) <br /> CALCODE DESCRIPTION:An adequate,protected, pressurized, potable supply of hot water and cold water shall be provided at all <br /> times. (113953(c), 114099.2(b)114101(a), 114189, 114192, 114192.1, 114195) <br /> This is(Minor-Food)Violation. <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed several containers of food inside the walk-in cooler without lids. Store food in closed containers <br /> with tight fitting lids to prevent cross contamination. Correct today. (REPEAT) <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving.(114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> This is(Minor)Violation. <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Observed heavy grease build-up on cooking equipment. Detail clean cooking equipment within two days. <br /> Maintain clean. <br /> Observed spills, grime,food debris and build-up on the interior and exterior of all coolers,freezers and prep tables inside the <br /> kitchen. Clean and sanitize all equipment within three days. Maintain clean. (REPEAT) <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> This is(Minor)Violation. <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Sanitizer test strips were not available at the facility. Obtain sanitizer test strips to ensure sanitizing solution <br /> has concentration of a minimum of 100 PPM chlorine for proper sanitation of dishes and utensils. Correct within seven days. <br /> (REPEAT) <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 /> This is(Minor)Violation. <br /> PRO160789 07/11/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 5 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />