Ripon Middle School

Year by year

Inspections

1. Apr 8, 2026 Second Inspection · No items found

   No violations cited.

2. Nov 24, 2025 Routine · No items found

   No violations cited.

3. May 1, 2025 Second Inspection · No items found

   No violations cited.

4. Apr 1, 2025 Follow Up · No items found

   No violations cited.

5. Mar 26, 2025 Routine · 3 priority, 1 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The quaternary ammonium compound (QAC) sanitizer in the 3-compartment sanitizer basin and the wipe bucket in the kitchen are not being used according to EPA registered label use instructions and both tested at 100 PPM QAC. The manufacturer label states to use the sanitizer between 200-400 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. The establishment made new sanitizer solutions that tested at 200 PPM QAC.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F or service the dishmachine. Until the dishmachine can register a minimum 71°C (160°F) on the irreversible temperature indicator, use the 3-compartment sink for the final utensils sanitization step.

     Code 4-703.11 (B)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     The food preparation sink in the kitchen has less than a 1/2 inch air gap for the drainage line.

     Correction: Provide at least a 2 inch air gap for the drainage line per SPS plumbing code.

     Code 5-402.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is about a 1/2 inch gap at the bottom of the exterior delivery double-door which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

6. Apr 26, 2024 Second Inspection · No items found

   No violations cited.

7. Jan 3, 2024 Routine · 2 priority, 3 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Shredded cheese observed on the counter at room temperature cold held at 72°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Pizza sauce dated (12/20/23) has exceeded its date mark. The wrapped hard boiled eggs are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

     Water temperature for the sanitization rinse in the high temperature warewashing machine is at 151-139° F.

     Correction: Adjust the water temperature so the hot water wash cycle is 160°F and the final rinse cycle is 180 °F -or- have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available.

     Code 4-501.112

   • Not serious Priority Foundation Corrected on site

     FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS

     Food thermometer not calibrated properly.

     Correction: Food temperature measuring devices shall be calibrated to manufacturer's specifications.

     Code 4-502.11 (B)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the dishwasher room was blocked by a chart and unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)