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SANJOAQUI Environmental Health Department <br /> ,n !�-L. x COU T Time In: 9:35 am <br /> € Time Out: 10:19 am <br /> c,Foa�'`r Crectness grows Frere, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: AMERICAN SOCIAL Date: 09/27/2023 <br /> Address: 200 RIVER RD , RIPON 95366 <br /> Requestor: FIRST STREET HIMAR, LLC,AMERICAN SOCIAL Telephone: <br /> Program Element: 1602-FOOD CONSULTATION Request#: SR0087217 <br /> Inspection Type: 061 -CONSULTATION <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:Provide all employees valid food handler cards within 30 days from the day of hiring. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:2 Hand wash stations, at the back of the house, are lacking paper towels. Provide paper towels today. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(17) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:6 drawer cooler, at the cooking area 2, and 3 D reach in cooler/under prep table at the cooking area 1, <br /> have temp above 41 F. Provide 41 F or below to all cooling units. Correct before operating. <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 /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Some dry food containers are lacking labels. Provide labels before operating. <br /> I observe some rolled dry food bags on the storage shelves in the dry storage area. Store dry food in containers with tight <br /> lids and labels before operating. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> FA0025379 SR0087217 SC061 09/27/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 3 Food Program Service Request Inspection Report <br />