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Environmental Health Department <br />Time In: <br />10:53 am <br /> 9:45 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: Owner/Operator: WILSON, KYNDRA <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 222 W RIVER RD, RIPON 95366 <br />Date: 04/15/2021Name of Facility: THE VINE HOUSE <br />Food Program Official Inspection Report <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 /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: Back hand sink drains slowly. Fix drainage in 1 week. <br />3 comp sink at the bar station, has loose water faucet. Fix water faucet in 1 week. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 138 <br /> 146 <br />Matthew Block December 08, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Hand sink -- Bar -- 121.00º F 2 D Arctic Air reach in cooler -- Waitress station -- 41.00º F <br />1 D Arctic Air cooler -- Waitress station -- 41.00º F 2 CO2 tanks -- 100.00º L <br />3 D cooler -- Bar -- 41.00º F Prep sink -- 138.00º F <br />D True cooler -- Back -- 40.00º F 2 D Bev Air cooler -- Waitress station -- 37.00º F <br />Hand sink non adjustable -- Rest room left -- 102.00º F Hand sink non adjustable -- Rest room right -- 105.00º F <br />3 comp sink -- Bar -- 132.00º F Mop sink -- 140.00º F <br />2 D Arctic Air display cooler -- Bar -- 38.00º F Warmer -- Waitress station -- 173.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer bucket is set up with QUAT 300ppm. <br />QUAT and chlorine test strips are available. <br />Al food handler cards are valid and on site. <br />Last inspection report is on site. <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025699 PR0545185 SC001 04/15/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD