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Environmental Health Department <br />Facility Name and Address: BETHANY HOME SOCIETY S J CO, 930 W MAIN ST, RIPON 95366 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor and hard to reach corners, underneath the griddle and the burner, under the dish washer station, under <br />storage shelves of walk in cooler and walk in freezer, have build up and debris. Clean the floor today and as needed. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All <br />floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is <br />easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in <br />original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 <br />(d), 114266, 114268, 114268.1, 114271, 114272) <br />Chlorine (Cl): <br />Name on Food Safety Certificate Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br />OVERALL INSPECTION NOTES AND COMMENTS <br />75 <br />13550 <br />06/10/2028Maureen Narain <br />Mashed potatoes -- Hot hold unit -- 139º Fahrenheit Lasagna -- Hot hold unit -- 166º Fahrenheit <br />Steamed spinach -- Hot hold unit -- 152º Fahrenheit Walk in cooler -- 40º Fahrenheit <br />Mop sink -- 131º Fahrenheit 2 D Traulsen cooler -- 39º Fahrenheit <br />Prep sink -- 123º Fahrenheit Hand sink -- Employee rest room -- 103º Fahrenheit <br />Dump sink -- Cooking area -- 120º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer bucket is set with SmartPower sanitizer with the recommended concentration by the manufacturer. <br />SmartPower and chlorine test strips are available on site. <br />Accurate probe thermometer is available on site. <br />All food items, on hot hold unit, cooking area, are at 135F or more. <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 />GEHANE FAHMY <br />, <br />(209) 616-3052Phone:EH Specialist: <br />Name and Title:Received by: Maureen Narain, Kitchen Manager <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0527291 10/07/2025 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD