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° ur I Environmental Health Department <br /> SAN-6-JOAQU <br /> Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Facility Name and Address: , 222 W RIVER RD , RIPON <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Pipe, draining back ice maker, is lacking air gap. Provide air gap at least 1 inch off the floor sink. Correct <br /> before operating. <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, under the cooking equipments, cooking area cooling units, under walk <br /> in cooler storage shelves, under back 3 comp sink, prep sink and hand sink in the washing area, around the mop sink, have <br /> build up. Clean the floor before operating. <br /> Bar station, at both cooling units, proper coving base is missing. Provide proper base with 3/8 inch radius before operating. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Required Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 107°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Rest room--101.00°F Cooler--Bar--41.00°F <br /> Rt 1 D True reach in cooler/under prep table--Front prep line- Lt 2 D reach in cooler/under prep table -Front prep line--41.000 <br /> 41.00°F F <br /> 1 D cooler--By cook line--39.00°F Hand sink--By front bar 103.00°F <br /> Walk in cooler--40.00°F Mop sink--122.00°F <br /> Prep sink--123.00°F Hand sink--By cook line--104.00°F <br /> NOTES <br /> Change of ownership <br /> QUAT strips on site. <br /> Okay to operate. <br /> Obtain permit prior operating your business. <br /> Seats 59 <br /> PE1625 $376 to be paid for the new permit. <br /> SR0087357 SC061 10/31/2023 <br /> EHD 16-23 Rev.07/05/2022 Page 2 of 3 Food Program Service Request Inspection Report <br />