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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p' Greorne5S grows hey,. Time In: 9.58 am <br /> Time Out: 11:11 am <br /> Food Program Official Inspection Report <br /> Name of Facility: RIPON MOBIL GAS DIESEL FOOD MART Date: 05/06/2019 <br /> Address: 336 E MAIN ST, RIPON 95366 <br /> Owner/Operator: JUTLA, DAVINDER Telephone: (209)407-9743 <br /> Program Element: 1617-RETAIL MARKET> 1000 SQ FT W/FOOD PREP <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 1 dr Saba Air(customer)was at 44F. Lower to 41 F or below. Correct 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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:Time is used as temperature control for the hot hold foods. During visit, logs were not being kept(but <br /> employees knew what time foods were to be discarded).The chicken strips are held for 2 hours and then discarded,while <br /> the other hot foods are kept for 4 hours before discarding. Maintain written logs/records for all hot hold foods. Correct today. <br /> CALCODE DESCRIPTION:When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:The sanitizing compartment was less than 200ppm quat. Increase to minimum 200ppm quat or 100ppm <br /> chlorine. Correct today. <br /> *Corrected on site-400ppm quat* <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water in the restroom was 73F. Increase to 100F- 108F. Correct today. <br /> *Employees shall practice double hand washing after using restroom* <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> FA0025126 PR0544209 SCO01 05/06/2019 <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 />