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Environmental Health Department <br />Facility Name and Address: KLEAN EATZ MARKET & BAKERY, 222 W RIVER RD, RIPON 95366 <br />Food Program Official Inspection Report <br /> #37 Vending Machines Maintained <br />OBSERVATIONS: <br />CALCODE DESCRIPTION: Each vending machine shall have posted in a prominent place, a sign indicating the owner's name, address, <br />and telephone number. A record of cleaning and sanitizing shall be maintained by the operator in each machine and shall be current for at <br />least 30 days. (114145) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor and hard to reach corners, underneath the cooling units, cooking equipment and front prep tables, <br />has some food debris. Clean floor today and as needed. <br />Epoxy floor has rough patches at the back prep sink and at the front cooking area. Provide smooth, durable, non absorbent <br />and cleanable floor surface in 4 weeks. <br />I observe cracks at the epoxy floor underneath the back 3 comp sink and dish washer. Seal cracks in 4 weeks. <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 /> 124 <br /> 123 <br />Required <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Hand sink -- By cook line -- 110.00º F Hand sink -- Rest room -- 102.00º F <br />1 D cooler -- By cook line -- 41.00º F Lt 2 D reach in cooler/ under prep table -- Front prep line -- 41.00º <br />F <br />Hand sink - -- By prep tables/ prep area -- 105.00º F Walk in cooler -- 40.00º F <br />Mop sink -- 125.00º F Rt 1 D True reach in cooler/ under prep table -- Front prep line -- <br />41.00º F <br />Open case cooler/ cheese -- Grocery area -- 41.00º F 1 comp dump sink -- By dough mixer -- 123.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer buckets are set up with QUAT 300 ppm. QUAT strips on site. <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0026275 PR0546365 SC001 04/13/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD