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Time In: 10-15 am <br /> Time Out: 12:27 pm <br /> �P.Q•u��.. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Name of Facility: SPRING CREEK COUNTRY CLUB Date: 02/23/2017 <br /> Address: 1580 E SPRING CREEK DR, RIPON 95366 <br /> Owner/Operator: SPRING CREEK GOLF&COUNTRY CLUB INC Telephone: (209)599-3747 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Some of the food at the 2 door sandwich prep unit in the kitchen is above 41 F(cheese slices are 49F, <br /> ham is 47F and tuna salad is 46F). Per Chef,this food has just been prepped/portioned. <br /> Maintain cold food at 41 F or below. Correct today. <br /> Re-check temp is: cheese slices 47F,tuna salad 44F and ham 41 F. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:The hot water at the employee restroom hand sink is 62F and at the bar hand sink is 55F. Increase hot <br /> water temp to 100F (minimum). Correct today. <br /> Corrected on site(hot water was turned off underneath). Maintain hot water supply"ON"at all times. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:Observed open bags of food in the dry goods storage area (parboiled rice and polenta). Once a bulk bag <br /> is opened, re-containerize unused portion into a smaller container with a snug fitting lid. Correct today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Quat sanitizer test strips are not available. Obtain quat sanitizer test strips by 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0000754 PRO537050 SCO01 02/23/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />