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SAN J OAQ U I N Environmental Health Department C.C:%.1 N 1 Y Time In: 9 An am Time Out: 10:20 am Food Program Service Request Inspection Report Name of Facility: JUICE IT UP J Date: 06/28/2019 Address: 1201 W MAIN ST , RIPON 95366 Requestor: ALEJANDRA ZOQUTAPOL, GARY WANG&ASSOCIATES, INC. Telephone: (626)288-6898 Program Element: 1601 -FOOD PLAN CHECK Request#: SR0080282 Inspection Type: 523-Plan Check/Report Review VIOLATIONS AND CORRECTIVE ACTIONS 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, 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health and have the potential to cause foodborne illness.All major violations must be corrected immediately Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS:One person shall possess the 5 year Food Safety Certificate. Provide copy within 60 days. All other employees shall possess the 3 year Food Handler Card. Maintain copies on site at all times. CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days(113948). #5 Hands Clean/Properly Washed/Proper Glove Use OBSERVATIONS:Install soap and paper towel dispensers at all hand sinks. CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ utensils as often as necessary,during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973(b-0) #7 Hot and Cold Holding Temperatures OBSERVATIONS:All coolers shall be at 41 F or below. CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #21 Hot and Cold Potable Water Not Available OBSERVATIONS:Hot water at all sinks shall be 100F-108F. Hot water at the 3 comp, prep,and mop sinks shall be at least 120F. CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) FA0020947 SR0080282 SC523 06/28/2019 EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Service Request Inspection Report ti