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Environmental Health Department <br />Time In: <br />11:30 am <br />10:50 am <br />Time Out: <br />Program Element: 1623 - RESTAURANT/BAR 1-20 SEATS <br />Telephone: (209) 599-3747 Owner/Operator: SPRING CREEK GOLF & COUNTRY CLUB INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1580 E SPRING CREEK DR, RIPON 95366 <br />Date: 06/14/2021Name of Facility: SPRING CREEK COUNTRY CLUB <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br />OBSERVATIONS: Dish washer is connected to a bottle of QUAT to sanitize utensils and the sanitizer pump, at the ware <br />wash station is connected to chlorine bottle. Executive chef switched sanitizer bottle so that the chlorine is connected to the <br />dish washer and the QUAT is connected to to sanitizer pump that dispense QUAT at 200 ppm. After 2 cycles at the dish <br />washer, chlorine is zero ppm. Provide chlorine 50 ppm today. Maintenance personnel came later to correct violation. <br />Chlorine has been tested. Chlorine now is at 50 ppm. Corrected. <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Chlorine test strips are not available. Provide chlorine test strips in 3 days. Corrected on site. <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. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <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 /> 0 129 <br /> 116 <br />Cody Ebberson February 13, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Prep sink -- 123.00º F 2 sliding D cooler -- 35.00º F <br />2 D True reach in cooler/ under prep table -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000754 PR0541195 SC001 06/14/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD