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SAN J O A U I Environmental Health Department <br /> COUNTY <br /> Grratness grows her <br /> Food Program Service Request Inspection Report <br /> Name of Facility: THE TERRACES AT BETHANY Date: 08/13/2025 <br /> Address: 200 VERAAVE , RIPON 95366 <br /> Requestor: CINDY SCHEUBLEIN, BETHANY HOME SOCIETY OF SAN JOAQUIN Telephone: (209)253-5127 <br /> Program Element: 1601 - FOOD PLAN CHECK Request#: SR0086718 <br /> Inspection Type: 2160- Field Activity/Other Inspection <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Coolers in Cafe station and cooking area 4 drawers cooler, under griddle, and 2 D upright cooler in back prep <br /> area are turned off during inspection. Provide 41 F or below before operating. <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 /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Provide QUAT strips to check the sanitizing solution concentration during operation. Correct before operating. <br /> Facility will be using high temp dish washer to wash utensils. Provide thermo labels or thermo tabs to check the temp inside the <br /> equipment to sanitize with 160F on utensils surfaces. Correct before operating. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities.Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <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: 124 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 104 0 F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 1 comp dump sink--cafe station--125°Fahrenheit Hand sink--Cafe station--102°Fahrenheit <br /> prep 2 comp sink--Main kitchen--120°Fahrenheit Hand sink--By 2 comp prep sink--104°Fahrenheit <br /> Rt walk in cooler--410 Fahrenheit Lt walk in cooler--39°Fahrenheit <br /> 1 comp sink--Across mop sink--125°Fahrenheit mop sink--124°Fahrenheit <br /> 1 comp dump sink--by cooking area--120°Fahrenheit 1 d cooler--Cooking area--40°Fahrenheit <br /> 1 D reach in cooler/under prep table--Cooking area--410 2 Drawers cooler--Under griddle/cooking area--41°Fahrenheit <br /> Fahrenheit <br /> Non adjustable hand sink--Women rest room--102°Fahrenheit Non adjustable hand sink--Men rest room--106°Fahrenheit <br /> SR0086718 SC2160 08/13/2025 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />