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Time In: 11.10 am
<br /> Time Out: 12:35 pm
<br /> �P.Q•u��.. P San Joaquin County
<br /> y� Environmental Health Department
<br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232
<br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd
<br /> '9Gl P Oftt�
<br /> Food Program Official Inspection Report
<br /> Name of Facility: SONIC RIPON-COLONY LLC Date: 09/01/2016
<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
<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 /> #7 Hot and Cold Holding Temperatures
<br /> OBSERVATIONS:The sausage patties are 131 F(hot hold). Maintain hot food at 135F or above. Correct today.
<br /> Several cold food items are above 41 F: 2 door prep is 49F, sliced tomatoes are 46F, mayonnaise is 48F, shredded cheese
<br /> is 44F,the 1 door toppings unit is 44F. See temperature list for all temperatures. Maintain cold food at 41 F or below. Correct
<br /> today.
<br /> If you choose to use time as a temperature control,food must be discarded no more than 4 hours after it drops below 130F
<br /> or rises in temperature to 50F or above.
<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 /> #35 Equipment/Utensils Approved and in Good Repair
<br /> OBSERVATIONS:The hood above the grill is really greasy and the 2 door prep table has food debris. Degrease, clean and
<br /> sanitize these pieces of equipment by 3 days.
<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, 114177, 114180, 114182)
<br /> #38 Approved/Sufficient Ventilation and Lighting
<br /> OBSERVATIONS:The facility is smoky. Check all ventilation,fans, etc. and ensure it is functioning properly.
<br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by
<br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation
<br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a
<br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas
<br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed
<br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
<br /> FA0015367 PR0522557 SCO01 09/01/2016
<br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR
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