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SAN JOAQUIN <br /> COUNly <br /> Food Program Official Inspection Report <br /> Facility Name and Address: RIPON ROAD HOUSE, 125 E MAIN ST, RIPON 95366 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor and hard to reach corners, at the cook line and underneath the cooking equipment, have grease <br /> and debris. Detail clean floor today and as needed. <br /> Wall behind the cooking equipments at the cook line has grease. Detail clean these areas today and as needed. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Dominic Marshall Expiration Date:September 26,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 126°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Cooked meat--Hot hold--167.00°F 1 D True reach in cooler/under prep table--Waitress station-- <br /> 47.00°F <br /> 2 D True cooler--Bar--43.00°F 2 D Turbo Air reach in cooler/under prep table--Left prep line - <br /> 43.00°F <br /> 2 D Turbo Air reach in cooler/under prep table--Right prep line-- Walk in cooler--41.00°F <br /> 41.00°F <br /> Hand sink--Bar--110.00°F 2 D True right up cooler--Left side of the prep line--52.00°F <br /> Fried beans--Hot hold--145.00°F Mop sink--121.00°F <br /> Hand sink--Women rest room--107.00°F <br /> NOTES <br /> All food items on both right and left reach in coolers at the prep line, have temp 41 F or below. <br /> all hot food items on the hot hold at the prep line, are at 135F or more. <br /> Sanitizer buckets are set up with QUAT 200 ppm. <br /> Re inspection is required in 2 weeks. <br /> Send evidence of all violations correction to gfahmy@sjgov.org or text pictures to 209-616-3052 to avoid billable re inspection. <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 /> FA0000675 PRO161474 SCO01 03/31/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 3 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 />