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S b N JOAQUIN =nvirc <br /> COU "AT Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LAS CASUELAS RESTAURANT, 107 E MAIN ST, RIPON 95366 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:2 D reach in cooler at the cook line has a loose right side door with a torn gasket. Repair the right side <br /> door and replace the gasket in 1 week. <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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Pipe, draining the hand sink by the mop sink, is lacking air gap. Provide air gap 1 inch at least off the <br /> floor sink in 3 days. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Austin Bluett Expiration Date: November 25,2020 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 110°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--41.00°F Cooked beef--Griddle(warmer)--166.00°F <br /> Hand sink--Women rest room--100.00°F 1 D cooler--38.00°F <br /> Cooked beans--Warmer/service station--185.00°F Hand sink--By prep table--105.00°F <br /> Cooked meat--Steam table 157.00°F Cooked rice--Steam table- 192.00°F <br /> 2 sliding D True cooler--Bar--41.00°F Mop sink--121.00°F <br /> 2 D True reach in cooler/under prep table--cook line--41.00°F Hand sink--Men rest room--100.00°F <br /> Hand sink--Service station--100.00°F Fried beans--Steam table- 195.00°F <br /> Cooked chicken--Griddle(warmer)--162.00°F Hand sink--Bar--120.00°F <br /> 3 sliding door Bev Air cooler--service station--41.00°F <br /> NOTES <br /> Sanitizer bucket at the service station has QUAT 300 ppm and bucket in back kitchen has chlorine 100 ppm. <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: Austin Bluuett, Manager <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0000652 PRO161467 SCO01 12/26/2019 <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 />