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SAN J O a Q U I ` , <br /> IAII Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: RIPON ROAD HOUSE, 125 E MAIN ST, RIPON 95366 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Justin Hacker Expiration Date: November 08,2021 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> bleu cheese--M3 left--41.00°F salami--M3 left--41.00°F <br /> M3 prep--right--40.00°F american--M3 right--39.00°F <br /> walk in--45.00°F prep sink--120.00°F <br /> hand sink--bar--100.00°F 2 dr True--bar--30.00°F <br /> 2 dr True--37.00°F hand sink--men's rr--100.00°F <br /> chicken--chef drawer--38.00°F M3 prep--left--40.00°F <br /> 1 dr Delfield--48.00°F True prep--waitress station--40.00°F <br /> asada--chef drawer--37.00°F mop--120.00°F <br /> tomatoes--M3 left--38.00°F mashed potatoes--stove--135.00°F--just cooked,started to <br /> reheat <br /> pepperjack--M3 right--39.00°F hamburger--chef drawer--38.00°F <br /> NOTES <br /> Basement is used for dry storage, alcohol storage, and keg coolers. <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: Tracy Wilkinson, Manager <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0000675 PRO161474 SCO01 07/12/2018 <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 />