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S A N _J OAQ I I I N Environmental Health Department <br /> CQL)NTY IV Time In: 12-10 pm <br /> Time Out: 1:00 om <br /> `��,F❑ Greotness grows here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: RIPON MINI MART Date: 07/07/2020 <br /> Address: 101 W MAIN ST, RIPON 95366 <br /> Requestor: DALBIR KANDHARI, RIPON MINI MART Telephone: (916)949-1308 <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0082212 <br /> Inspection Type: 061 -CONSULTATION <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Provide food manager certificate in 60 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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Prep area hand sink and rest room hand sink have broken soap dispensers. Facility is using temporary <br /> soap bottles with pumps. Provide soap dispensers mounted to the wall in 1 week. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(17) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Provide chlorine test strips in 3 days. <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. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 128°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 128°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Prep sink--133.00°F 3 D True display cooler/Dairy--41.00°F <br /> 2 D Turbo Air reach in cooler/under prep table--40.00°F Hand sink--Rest room--101.00°F <br /> FA0015944 SR0082212 SC061 07/07/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report <br />