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SAN <br /> ` N J O ` Q U I N Environmental Health Department <br /> ,IHS f 1h-4 , . <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 soda fountain back splash and under splash have some syrup build up. Clean within 3 days. <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 /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed some wiping cloths on counters. Store wiping cloths back in sanitizing bucket after each use. <br /> Correct today. <br /> CALCODE DESCRIPTION: Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <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: 130°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--satellite bar-- 100.00°F blue cheese--2 dr Atosa prep left--40.00°F <br /> hand sink--employee rr--100.00°F chef drawer top--38.00°F <br /> hand sink--waiter station--100.00°F pesto cheese for soup--ice bath next to soup--55.00°F--More <br /> ice was added. Discard before 4 hrs since above 41 F. <br /> mozarella--2 dr Atosa prep left--41.00°F 1 dr True--41.00°F <br /> ham--2 dr Atosa prep left--41.00°F lasagna soup--warmer--171.00°F <br /> shell eggs--ice bath prep line--49.00°F--more ice was added 1 dr True--satellite waiter station--41.00°F <br /> after taking temperature <br /> walk in--39.00°F 2 dr reach in--bar left--39.00°F <br /> keg cooler--satellite bar--35.00°F hand sink--mens rr--100.00°F <br /> chicken--2 dr Atosa prep left--40.00°F tomatoes 2 dr Atosa prep left--41.00°F <br /> tomatoes--2 dr prep right--40.00°F 2 dr True salad prep--41.00°F <br /> prep sink 1 --130.00°F prep sink--2--120.00°F <br /> 2 dr True waiter station--43.00°F hand sinks(3)--main bar--100.00°F <br /> all hand sinks--kitchen--100.00°F meat--2 dr Atosa prep left--39.00°F <br /> air--2 dr Atosa prep left--41.00°F chef drawer bottom--39.00°F <br /> chorizo--2 dr Atosa prep left--37.00°F tuna salad--2 dr prep right--48.00°F <br /> air--2 dr prep right--41.00°F <br /> NOTES <br /> Quat buckets at 200ppm. Quat and chlorine test strips available. <br /> Bar dishwasher-50ppm chlorine, satellite bar dishwasher-50ppm <br /> FA0000754 PRO537050 SCO01 08/30/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />