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J <br /> Environmental Health Department <br /> A N0 A 0 U I N <br /> t� : -�'o-- C:0U N TY <br /> Y � + Greatness grows Frere. <br /> Food Program Official Inspection Report <br /> Name of Facility:HOT YOGA&PILATES, LLC Date: 07/23/2024 <br /> Address: DOAK BLVD, RIPON 95366 <br /> Owner/Operator: HOT YOGA& PILATES, LLC Telephone: ()- <br /> Program Element: 1613- FOOD EST 501-1000 SQ FT W/O SEATING <br /> Inspection Type: Routine Reinspection on or after: <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 <br /> closure of the food facility. <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:The distance between the prep sink and the 3 comp sink is less that 24 inches. Splash guard is required. <br /> Provide splash guard to be at least 6 inches high from back edge to front edge. Correct in 1 week. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b,c,d,f), 113986, 114060, <br /> 114067(a,d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Required Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120 °F <br /> Quaternary Ammonia(QA):300 ppm Hand Sink Temp: 101 -F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Prep sink--120°Fahrenheit Mop sink--119°Fahrenheit <br /> Hand sink--Employee/customer rest room--102°Fahrenheit 2 D cooler--under coffee station--37°Fahrenheit <br /> 3 D Display cooler/cut fruits--41°Fahrenheit <br /> NOTES <br /> First routine inspection after operation. <br /> QUAT strips on site. <br /> One valid food manager certificate is required within 60 days. Valid food handler cards are required within 30 days. <br /> PRO549035 07/23/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 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.sjgov.org/EHD <br />