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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: ARCO am/pm#83230, 1340 W Colony Rd, RIPON 95366 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Ranjeet Singh Expiration Date:April 17,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> walk in--arco--41.00°F hot hold--155.00°F <br /> turkey--prep cooler--41.00°F bacon--steam--150.00°F <br /> cheeses--prep cooler--40.00°F condiment island--arco--41.00°F <br /> hand sink--arco rr--100.00°F 3 dr True--38.00°F <br /> salami--prep cooler--39.00°F chicken cubes--prep cooler--39.00°F <br /> caramel macchiato frappe--arco--26.00°F chili--steam--158.00°F <br /> 1 dr IDW--togos--30.00°F ham--prep cooler--41.00°F <br /> cooler than cool display--top 2 shelves--41.00°F prep sink--togos--125.00°F <br /> lookin fresh island--arco--34.00°F hand sink--togo's rr--100.00°F <br /> roast beef--prep cooler--40.00°F tomatoes condiment island--40.00°F <br /> 1 comp prep--arco--130.00°F brocolli cheddar--steam--150.00°F <br /> marinara--steam--145.00°F hand sink--front--105.00°F <br /> cooler than cool display--bottom shelves--48.00°F chili--dispenser arco--136.00°F <br /> 4 dr prep cooler--togos--34.00°F capicola--prep cooler--40.00°F <br /> nacho cheese--dispenser arco--136.00°F lemon pepper tuna--prep cooler--40.00°F <br /> tomatoes--prep cooler--39.00°F walk in--togos--41.00°F <br /> mortadella--prep cooler--40.00°F <br /> NOTES <br /> Quat and test strips available. <br /> Sanitizer buckets at 200ppm quat. <br /> The whipped topping dispenser at Arco may be stored at ambient temperature for up to 5 days. Date on packet of product <br /> shows 3/6/19-3/11/19. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0019437 PR0537455 SCO01 03/06/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />