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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: SPRING CREEK COUNTRY CLUB, 1580 E SPRING CREEK DR, RIPON 95366 <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Perlick left--bar--40.00°F 2 dr prep salad--41.00°F <br /> hand sink--waitress station--108.00°F Central Cooler top--under grill--40.00°F <br /> Metro C5 warmer--145.00°F Central Cooler bottom--under grill--38.00°F <br /> hand sink--employee rr--100.00°F 2 prep sinks--140.00°F <br /> hand sink--bar--108.00°F 2 dr True prep--cookline left--41.00°F <br /> 1 dr True L1 --41.00°F 2 dr True--waitress station--41.00°F <br /> soup--warmer--175.00°F 2 dr True prep--cookline right--41.00°F <br /> Perlick right--bar--39.00°F <br /> NOTES <br /> Bleach and quat used. Test strips available. <br /> Wiping cloth buckets at 200pp 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: Cody Ebberson, executive chef <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0000754 PR0537050 SCO01 10/22/2019 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />