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° ur I Environmental Health Department SAN-6-JOAQU Greotness grows here. Food Program Service Request Inspection Report Facility Name and Address: , 222 W RIVER RD , RIPON #41 Plumbing Maintained;Approved Back Flow Device OBSERVATIONS:Pipe, draining back ice maker, is lacking air gap. Provide air gap at least 1 inch off the floor sink. Correct before operating. 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) #45 Floors,Walls, Ceilings; Clean and Maintained OBSERVATIONS:Floor and hard to reach corners, under the cooking equipments, cooking area cooling units, under walk in cooler storage shelves, under back 3 comp sink, prep sink and hand sink in the washing area, around the mop sink, have build up. Clean the floor before operating. Bar station, at both cooling units, proper coving base is missing. Provide proper base with 3/8 inch radius before operating. 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: Required Expiration Date: Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 122°F Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 107°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS Hand sink--Rest room--101.00°F Cooler--Bar--41.00°F 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 41.00°F F 1 D cooler--By cook line--39.00°F Hand sink--By front bar 103.00°F Walk in cooler--40.00°F Mop sink--122.00°F Prep sink--123.00°F Hand sink--By cook line--104.00°F NOTES Change of ownership QUAT strips on site. Okay to operate. Obtain permit prior operating your business. Seats 59 PE1625 $376 to be paid for the new permit. SR0087357 SC061 10/31/2023 EHD 16-23 Rev.07/05/2022 Page 2 of 3 Food Program Service Request Inspection Report