Laserfiche WebLink
Environmental Health Department <br />Time In: <br /> 1:00 pm <br />11:40 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + 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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: 1 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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Main bar hand sink has temporary paper towels. Provide paper towels from dispenser mounted to the <br />wall in 2 weeks. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: 1 D cooler, by hand sink at the cooking area and 1 D True cooler at Banquet room waitress station, have <br />temp at 44F and 46F respectively. Provide 41F 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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: 1 comp dump sink in banquet room bar, has temp at 100F. Provide 120F or more today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000754 PR0537050 SC001 06/14/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD