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SAN J O A Q U I N Environmental Health Department <br /> �J0iv1Y <br /> Greatr�e5s grows fires Time In: 10.59 am <br /> Time Out: 12:24 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: SPRING CREEK COUNTRY CLUB Date: 08/30/2018 <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 MAJOR <br /> OBSERVATIONS:The pesto cheese for the soup was at 55F. Maintain 41 F or below. Correct today. <br /> *More ice was added,temperature checked again at 47F* <br /> The 2 dr True reach in at the waiter station was 43F. Maintain 41 F or below. Correct today. <br /> The shell eggs at the prep line ice bath were at 49F. Maintain 41 F or below. Correct today. <br /> *More ice was added to the bath* <br /> The tuna salad in the 2 dr prep table at the prep line was 48F. Maintain 41 F or below. Correct today. <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 /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:There was a whisk in the prep line hand sink. Use hand sink only for hand washing. Correct today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(17) <br /> #13 Food Contamination and Adulteration <br /> OBSERVATIONS:There were some uncovered slices of cheese in the 2 dr Atosa prep unit. Maintain all foods covered with <br /> a snug-fitting lid or cling wrap. Correct today. <br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat,including oil, shortening,or margarine containing trans-fat may be <br /> stored, distributed,or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, <br /> 114035, 114254(c), 114254.3, 114377) <br /> FA0000754 PR0537050 SCO01 08/30/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 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 />