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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <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: needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 125°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 dr True salad--46.00°F Delfield cooler--52.00°F <br /> Turbo Air prep--left--41.00°F ribeye--walk in--45.00°F <br /> hand sink--men's rr--100.00°F meatloaf--walk in--45.00°F <br /> chef drawer--top--40.00°F half avocado--on top of counter between steam table and cooler <br /> --74.00°F <br /> Turbo Air--right--40.00°F shredded cheese on top of counter between steam table and <br /> cooler--66.00°F <br /> True cooler--bar--41.00°F salami--left prep--44.00°F <br /> prep sink--120.00°F mop sink--120.00°F <br /> True prep--waitress station--35.00°F carnitas--steam table--190.00°F <br /> chef drawer--bottom--45.00°F beans--steam table--110.00°F <br /> hand sink--bar--108.00°F tomatoes--left prep--41.00°F <br /> mozzarella wedges--Delfield cooler--57.00°F walk in cooler--45.00°F <br /> NOTES <br /> Bleach and quat sanitizers used. <br /> A re-inspection will occur in or after 2 weeks. <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: Shelley Shahen, manager <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0000675 PRO161474 SCO01 06/24/2019 <br /> EHD 16-23 Rev.06/30/15 Page 4 of 4 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 />