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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> cYp, Greotrless grows Mere, Time In:�'17pm <br /> Time Out: 1:45 om <br /> Food Program Official Inspection Report <br /> Name of Facility: RIPON ROAD HOUSE Date: 05/21/2020 <br /> Address: 125 E MAIN ST, RIPON 95366 <br /> Owner/Operator: GIKAS, STEVE TR Telephone: (209)599-1731 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS: I could not verify the food handler cards on site. Provide cards within a week to gfahmy@sjgov.org <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS: 1 D True reach in cooler in the waitress station and walk in cooler have temp at 46F and 44F <br /> respectively. Provide 41 F or below today. <br /> Cooked pinto beans and fried beans, cooked 2 hours ago and placed on hot hold, have temp at 104F and 10OF <br /> respectively. Provide 135F or above immediately. I observe cook reheating the food at 165F for 15 sec at least then placed <br /> on the hot hold later. <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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:I observe ice maker scoop, placed on a dry cloth on storage shelf. Clean sanitize scoop and place it in <br /> clean bin when not in use. Corrected on site. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,d, t), 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Raw meat container and a box of prepackaged bread are stored on the walk in cooler floor. Store food 6 <br /> inches off the floor today. Corrected on site. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0000675 PRO161474 SCO01 05/21/2020 <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 />