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: SA NUJ FAQ U I N Environmental Health Department <br /> ._ COUNTY <br /> Tl : 10:15 am <br /> ^'•ti7F Opt�� Greotness grows here. <br /> Timee OOutut: 10:45 am <br /> Food Program Official Inspection Report <br /> Name of Facility: AUSTIN MEAT SERVICE LLC Date: 04/23/2019 <br /> Address: 126 S WALNUT AVE, RIPON 95366 <br /> Owner/Operator: KOOPS, RICK&DEBRA&KOOPS, JASON &LEANDRA Telephone: <br /> Program Element: 1616-RETAIL MARKET< 1000 SQ FT W/FOOD PREP <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Gayle Martin Expiration Date:September 14,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> True open display--41.00°F 4 dr display--39.00°F <br /> walk in cooler--38.00°F <br /> NOTES <br /> Bleach and test strips available. <br /> Facility will be switching to sodium hypochlorite for sanitizer.A procedures for washing and sanitizing states that a level of <br /> 50ppm chlorine is needed. I explained to owner that 50ppm chlorine in a dishwasher is okay, but at the ware wash sink, <br /> 100ppm chlorine minimum is needed. <br /> The smaller walk in cooler is not in use at this time. <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 /> 2 <br /> Received by: Name and Title: Rick Koops, owner <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0005387 PR0502281 SCO01 04/23/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />