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SAN JOAQUIN Environmental Health Department <br />—C' NTY Timers 1nln an <br />Time Out. 10'.50 am <br />-1,F, r,7 Vreo: of si of Oe <br />Food Program Service Request Inspection Report <br />Name of Facility: DUTCH BROS COFFEE - CA -0807 <br />Date: 08/04/2021 <br />Address: 1220 W COLONY RD, RIPON 95358 <br />Requestor: OMAR GARZON - PROJECT MANAGER, GNICH ARCHITECTURE STUDI <br />Telephone: (971) 346-2525 <br />Program Element: 1601 - FOOD PLAN CHECK <br />Request* SR0083298 <br />Inspection Type: 523 - Plan Check/Report Review <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 Noncompliance may warrant immediate closure of <br />the food facility. <br />#1 Demonstration of Knowledge <br />OBSERVATIONS: The owner/operator must take a food safety class/exam within 60 days from the date the permit is issued <br />and provide this department with a copy of the certificate. <br />All other employees must obtain a food handler card within 30 days of employment and maintain copies at the facility. <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 />#7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Make sure the undercounter beverage air cooler maintains 41 F or below and the kalvinator freezer <br />maintains 10 F or below. <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 />#40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: set up sanitizer containers for wiping cloths used more than once. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales orothersurfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizes. (114135, 114185.1 114185.3 (d -e)) <br />SR0083298 SC523 08104/2021 <br />EHD 16-23 Re, 06/30115 Page 1 of 2 Food Program Service Request Inspection Report <br />� R o5i,1-i l'3 5 <br />