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�...Q .. 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 /> Facility Name and Address: SPRING CREEK COUNTRY CLUB, 1580 E SPRING CREEK DR, RIPON 95366 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The interior of the ice machine in the kitchen has pink and black colored build-up. Clean by 1 week. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Cody Ebberson Expiration Date: February 23,2021 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 153°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> server station hand sink--100.00°F soup--soup well--175.00°F <br /> tuna salad--sandwich prep--46.00°F--just prepped soup--hot hold cabinet--152.00°F <br /> recheck temp:44F <br /> customer restroom hand sinks--100.00°F bar hand sink--55.00°F--COS to 100 F <br /> hard boiled egg--left kitchen prep unit--37.00°F cheese slices--sandwich prep--49.00°F--just prepped <br /> recheck temp:47F <br /> 1 door True reach-in--satellite bar--37.00°F 2 door reach-in--bar-right unit--38.00°F <br /> 2 door prep unit-air--right side of kitchen(sandwich)--38.00°F 2 door True--server station--38.00°F <br /> 2 door reach-in--bar-left unit--38.00°F raw chicken--chef drawer--37.00°F <br /> server Station#2 hand sink--100.00°F cut fruit--server prep--41.00°F <br /> 1 door True reach-in--40.00°F beer walk-in--40.00°F <br /> 1 door True- server station#2--38.00°F ham--sandwich prep--47.00°F--just prepped <br /> re-check temp:41 F <br /> raw salmon--chef drawer--39.00°F sausage--left kitchen prep unit--39.00°F <br /> 1 comp prep sink--kitchen--135.00°F 2 door prep unit-air--left side of kitchen--38.00°F <br /> kitchen walk-in--41.00°F raw burger patty--chef drawer--41.00°F <br /> 2 door server prep--40.00°F employee restroom hot water--hand sink--62.00°F--COS to <br /> 10O F <br /> NOTES <br /> bar dish machine 50 ppm Cl <br /> satellite bar dish machine 50 ppm Cl <br /> wiping cloth buckets 400 ppm Quat <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: Bernie Brown, Food and Bev Mgr <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0000754 PRO537050 SCO01 02/23/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br />