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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> cYp, Greotrless grows Mere, Time In: 12-32 pm <br /> Time Out: 1:45 om <br /> Food Program Official Inspection Report <br /> Name of Facility: SONIC RIPON-COLONY LLC Date: 12/27/2019 <br /> Address: 1483 W COLONY RD, RIPON 95366 <br /> Owner/Operator: MCMILLIAN, SCOTT A Telephone: (661)203-4808 <br /> Program Element: 1614-FOOD EST>1001 SQ FT W/O SEATING <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 01/10/2020 <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS: I observe an employee preparing a sandwich with bare hands then she scratched her neck then she <br /> start to prepare another sandwich without washing her hands.Wash hands with water and soap between tasks. <br /> I observe 1 employee,with long nails, preparing food. Wash hands with soap and water and wear gloves to prepare food. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: I'm not able to see all the food handler cards of all employees. Provide to gfahmy@sjgov.org in 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Walk in cooler, 2 D Bev Air reach in cooler, sliced tomatoes, diced onion, cheese, 1 D cooler under ice <br /> cream dispenser, have temp above 41 F. Provide 41 F for coolers and food on the cold hold 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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Sanitizer buckets are set up with QUAT 150ppm. Provide 200ppm QUAT today. Corrected on site. <br /> QUAT is noe 200 ppm. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> FA0015367 PR0522557 SCO01 12/27/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />