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Environmental Health Department <br />Facility Name and Address: RIPON ROAD HOUSE, 125 E MAIN ST, RIPON 95366 <br />Food Program Official Inspection Report <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: Back hand sink drains slowly. Fix drainage today. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor and hard to reach corners, at the cook line and underneath the cooking equipment, have grease <br />and debris. Detail clean floor today and as needed. <br />Wall behind the cooking equipments at the cook line has grease. Detail clean these areas today 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 /> 50 132 <br /> 118 <br />Dominic Marshall September 26, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 D Turbo Air reach in cooler/ under prep table -- Left prep line -- <br />41.00º F <br />Fried beans -- Hot hold/ cooking area -- 146.00º F <br />2 D Turbo Air right up cooler -- Left side of the prep line -- 41.00º <br />F <br />2 D True cooler -- Bar -- 41.00º F <br />Hand sink -- Bar -- 104.00º F 1 D True reach in cooler/ under prep table -- Waitress station -- <br />39.00º F <br />Hand sink -- Women rest room -- 101.00º F 2 D Turbo Air reach in cooler/ under prep table -- Right prep line -- <br />41.00º F <br />Walk in cooler -- 47.00º F 2 Drawers cooler -- Under the griddle/ cook line -- 39.00º F <br />Mop sink -- 127.00º F Cooked meat -- Hot hold/ cooking area -- 167.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />All food items on both right and left reach in coolers at the prep line, have temp 41F or below. <br />all hot food items on the hot hold at the prep line, are at 135F or more. <br />Sanitizer buckets are set up with QUAT 200 ppm. <br />Page 3 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