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Environmental Health Department <br />Facility Name and Address: COUNTRY SKILLETS, 1140 W COLONY RD, RIPON 95366 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor, underneath the cooking equipment and at the cook line, has oil and food debris. Clean floor today <br />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 />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 /> 50 133 <br /> 104 <br />Karina Salcedo June 24, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Prep sink -- 154.00º F Sliced tomatoes -- Cold hold/ cook line -- 39.00º F <br />Diced ham -- Cold hold/ cook line -- 41.00º F 1 D display cooler -- Back -- 41.00º F <br />Hand sink -- Men rest room -- 101.00º F Walk in cooler -- 40.00º F <br />2 CO2 tanks -- 100.00º L -- 50lbs each 3 D Atosa reach in cooler/ under prep table ( cold Hold) -- Cook <br />line -- 43.00º F <br />Hand sink -- Women rest room -- 108.00º F Oat meal -- Warmer/ front counter -- 154.00º F <br />Hand sink -- By the front counter -- 100.00º F Mop sink -- 121.00º F <br />1 D Delfield cooler -- Front counter -- 41.00º F Eggs on ice bath -- Cook line -- 41.00º F <br />Deli meat -- Cold hold/ cook line -- 39.00º F Shredded cheese -- Cold hold/ cook line -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />All food on the cold hold at the cook line, is at 41F or below. <br />All food on the hot hold at the cook line is at 135F and above. <br />Chlorine test strips are available. <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 3 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0023943 PR0541768 SC001 08/25/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD