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SAN J O A Q U I Environmental Health Department Food Program Official Inspection Report Facility Name and Address: SPRING CREEK COUNTRY CLUB, 1580 E SPRING CREEK DR, RIPON 95366 #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:Floor and hard to reach corners, under and behind the steamer in the prep station 1, have debris. Clean floor today and as needed. Corrected on site. Floor and hard to reach corners, under the prep tables and prep sinks at the pizza prep area, have build up and debris. Clean floor today and ad needed. Floor and hard to reach corners, under all the cooking equipment at the cook line and under the hot and cold hold units, have grease and debris. Clean the floor today and as needed. Floor and hard to reach corners, under storage shelves in the dry storage room, has unnecessary items and scattered dry food. Clean the floor and remove unnecessary items today. CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114268, 114268.1, 114271, 114272) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Robert Provencio Expiration Date: March 09,2025 Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 154°F Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 112°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Rt prep sink--Back pizza prep area--124.00°F Hand sink--Main bar--101.00°F 1 comp dump sink--Banquet room bar--120.00°F Hand sink--Cooking area--110.00°F Big CO2 tank--137.000 L 2 D True reach in cooler/under prep table--Cooking area-- 39.00°F 1 D True cooler--Banquet room waitress station--37.00°F 2 Drawers cooler and all food items--Under griddle/Cooking area --41.00°F Hand sink--Main waitress station--104.00°F Left 1 comp dump sink--Main bar--120.00°F Walk in cooler--41.00°F 2 D warmer--By the cooking area--138.00°F Hand sink--Back pizza prep area--118.00°F Nnon adjsutable Hand sink--Employee rest room--105.00°F Lt prep sink--Back pizza prep area--132.00°F 1 d cooler--By hand sink/cooking area--41.00°F 2 D Atosa reach in cooler/under prep table--Cooking area-- 2 D True reach in cooler/under prep table--Breakfast prep 41.00°F station--41.00°F 4 CO2 tanks--80.000 L--20lbs each. 14 CO2 tanks--700.000 L--50 lbs each. 2 D True cooler--Main waitress station--41.00°F NOTES FA0000754 PR0537050 SCO01 10/11/2022 EHD 16-23 Rev.09/16/2020 Page 3 of 4 Food Program OR 1868 E. Hazelton Avenue Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD