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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SPRING CREEK COUNTRY CLUB, 1580 E SPRING CREEK DR, RIPON 95366 <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Hood filter has some grease accumulation. Clean today and as needed. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine and QUAT test strips are not available. Provide 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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Top load freezer, in waitress station, is leaking water condensate on the floor. Fix today. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances,shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Cody Ebberson Expiration Date: February 23,2021 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 114°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Waitress station--100.00°F Hand sink--Washing area--114.00°F <br /> Walk in cooler--38.00°F 2 D Metro C5 warmer--135.00°F <br /> 2 D True cooler--Waitress station--41.00°F Hand sink non adjustable--Employee rest room--109.00°F <br /> prep sink 1 --Prep area--120.00°F Rt 2 D True reach in cooler/under prep table Cook line--41.00° <br /> F <br /> Hand sink--Prep area--101.00°F Lt 2 D Atosa reach in cooler/under prep table Cook line <br /> 38.00°F <br /> 1 D True cooler upright--Back--41.00°F Hand sink--Cook line--100.00°F <br /> Prep sink 2--Prep area--121.00°F 2 D True reach in cooler/under prep table--By ice maker <br /> 37.00°F <br /> NOTES <br /> Main kitchen. <br /> FA0000754 PR0537050 SCO01 08/13/2020 <br /> EHD 16-23 Rev.08/10/2020 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />