Laserfiche WebLink
`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S growshere. Time In: 12-40 pm <br /> Time Out: 2:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: RIPON ROAD HOUSE Date: 03/31/2021 <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 Reinspection on or after: 04/14/2021 <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS: I observe employee;wearing gloves; pulling piece of raw chicken from cooler unit to be cooked on <br /> griddle then he start to prepare sandwich by adding lettuce to the toast without washing hands. Stop this practice <br /> immediately and remove dirty gloves,wash hands with hot water and soap and wear new gloves if you are changing tasks to <br /> avoid potential contamination. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS: 1 D reach in cooler at the waitress station, 2 D upright cooler at the left side of the prep line, Left side 2 d <br /> Turbo Air reach in cooler at the prep line and 2 D cooler at the bar, have temp at 47F , 52F,43F and 43F respectively. <br /> Provide 41 F or below to all cooling units today. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One food handler card is expired. Renew card in 30 days. <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 /> FA0000675 PRO161474 SCO01 03/31/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />