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Environmental Health Department <br />Facility Name and Address: SPRING CREEK COUNTRY CLUB, 1580 E SPRING CREEK DR, RIPON 95366 <br />Food Program Official Inspection Report <br />Left 1 comp dump sink -- Bar -- 122.00º F Hand sink -- Banquet room waitress station -- 109.00º F <br />Rt prep sink -- Back prep area -- 154.00º F 1 comp dump sink -- Banquet room bar -- 100.00º F <br />Walk in cooler -- 40.00º F 4 CO2 tanks -- 80.00º L -- 20lbs each. <br />Hand sink -- Cooking area -- 125.00º F 2 D Atosa reach in cooler/ under prep table -- Cooking area -- <br />41.00º F <br />Hand sink -- Main waitress station -- 101.00º F 2 D warmer -- By the cooking area -- 135.00º F <br />Hand sink -- Back prep area -- 101.00º F 2 D True reach in cooler/ under prep table -- Breakfast prep <br />station -- 38.00º F <br />2 Drawers cooler/ all food items -- Under griddle/ Cooking area -- <br />41.00º F <br />Middle 1 comp dump sink -- Bar -- 123.00º F <br />1 d cooler -- By hand sink/ cooking area -- 44.00º F 1 D True cooler -- Banquet room waitress station -- 46.00º F <br />2 D True cooler -- Main waitress station -- 38.00º F 3 d cooler -- Banquet room bar -- 41.00º F <br />14 CO2 tanks -- 700.00º L -- 50lbs each.2 D True reach in cooler/ under prep table -- Cooking area -- <br />41.00º F <br />Hand sink ( non adjsutable ) -- Employee rest room -- 101.00º F Lt prep sink -- Back prep area -- 155.00º F <br />Hand sink -- Bar -- 116.00º F Big CO2 tank -- 137.00º L -- >137lbs <br />2 D cooler -- Bar -- 35.00º F <br />NOTES <br />Main kitchen. <br />Dish washers at the main bar, in back kitchen and at the banquet room bar, have chlorine 50 ppm. <br />Sanitizer buckets are set up in all back kitchen stations, with QUAT 200 ppm. QUAT test strips are available. <br />All food items on the cold hold at the cook line, have temp 41F or below. <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:Phone:(209) 616-3052 <br />, <br />GEHANE FAHMY <br />Page 4 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