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Environmental Health Department Time In: 12:20 pm 11:50 am Time Out: Program Element: 1617 - RETAIL MARKET > 1000 SQ FT W / FOOD PREP Telephone: (650) 588-3088 Owner/Operator: SABERI, TOM Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 1002 FRONTAGE RD, RIPON 95366 Date: 06/22/2023Name of Facility: GAS & SHOP Food Program Official Inspection Report VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #7 Hot and Cold Holding Temperatures OBSERVATIONS: Hot food items, held on the hot hold at the cooking area, have temp varying between 125F - 131F ( still within the 4 hours time control). Reheat the food items to 165F for at least 15 sec and hold food on the hot hold at 135F or above today. Corrected on site. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #8 Use of Time as a Public Health Control OBSERVATIONS: Cooked food items, on the front counter hot hold, are under 4 hours time control. Temp of the food items are 135F and above. Time log is not maintained. Maintain time log today and regularly after. Corrected on site. CALCODE DESCRIPTION: When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000) #38 Approved / Sufficient Ventilation and Lighting OBSERVATIONS: Walk in cooler has one burned light bulb. Replace bulb in 1 week. CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #41 Plumbing Maintained; Approved Back Flow Device OBSERVATIONS: Pipe draining the ice maker in the adjacent floor sink, is lacking air gap. Provide air gap at least 1 inch off the floor sink. Correct today. Corrected on site. CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0000650 PR0161567 SC001 06/22/2023 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD