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Environmental Health Department <br />Time In: <br /> 1:15 pm <br />12:00 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (209) 599-1731 Owner/Operator: GIKAS, STEVE TR <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 125 E MAIN ST, RIPON 95366 <br />Date: 08/24/2022Name of Facility: RIPON ROAD HOUSE <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: 3 food handler cards are expired. Renew cards within 30 days and provide them to gfahmy@sjgov.org <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 /> #5 Hands Clean/Properly Washed/Proper Glove Use <br />OBSERVATIONS: I observe an employee, washing hands in the food prep sink. Stop this practice immediately. Start today <br />to wash hands in the hand wash station with soap and hot water regularly and when task is changed. <br />CALCODE DESCRIPTION: Employees are required to wash their hands: before beginning work before handling food / equipment / <br />utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br />to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br />113961, 113968, 113973 (b-f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Walk in cooler has temp at 47F and 50F on defrost mode. Provide 41F or below 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 />Page 1 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0000675 PR0161474 SC001 08/24/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD