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SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: COUNTRY SKILLETS, 1140 W COLONY RD, RIPON 95366 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expired Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 117°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Soup--Warmer/front counter--132.00°F 3 D Atosa reach in cooler/under prep table(cold Hold)- Cook <br /> line--53.00°F <br /> Deli meat--Cold hold/cook line--51.00°F Walk in cooler--41.00°F <br /> Sliced tomatoes--Cold hold/cook line--49.00°F 1 D display cooler--Back--41.00°F <br /> Prep sink--135.00°F Eggs on ice bath--Cook line--41.00°F <br /> 1 D Delfield cooler--Front counter--38.00°F Mop sink--131.00°F <br /> Hand sink--By the front counter--116.00°F Diced ham--Cold hold/cook line--45.00°F <br /> Shredded cheese--Cold hold/cook line--45.00°F <br /> NOTES <br /> Hot food items on hot hold by the fryer unit have temp at 135F and more. <br /> Sanitizer bucket is set up with chlorine 100 ppm. <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: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0023943 PR0541768 SCO01 09/17/2020 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />