Ripon Family Restaurant

Year by year

Inspections

1. Jul 23, 2026 Routine · 1 priority foundation
   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     1 handwashing sink was blocked with a box on top of the sink.

     Correction: Owner removed the box from the handwashing sink.

     Code 5-205.11 (A) and (C)

2. Dec 9, 2025 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     The chlorine test kit available for monitoring sanitizer concentration is expired. The establishment also uses a quat sanitizing solution for their wiping buckets and does not have any quat test strips.

     Correction: Provide a quat test kit and a non-expired chlorine test kit to allow accurate determination of the sanitization concentrations.

     Code 4-501.116

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Butter scooper was improperly stored in a container of stagnant water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. During the inspection the operator changed the storage area for this in-use utensil to a clean surafce rather than stagnant water.

     Code 3-304.12

3. Apr 10, 2024 Follow Up · No items found

   No violations cited.

4. Apr 1, 2024 Routine · 3 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw food such as eggs, chicken beef were observed stored over ready to eat food items such as various syrups (strawberry, apple etc), cornbeef, etc.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

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

     The dishwasher's sanitizer was observed at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     An air break connection exists between the sewage system and a drain from ice machine maker and the food prep sink.

     Correction: Provide an air gap for the ice machine maker the food prep sink(s).

     Code 5-402.11

   • Not serious Priority Foundation Repeat

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Dessert cooler was observed cold holding at 50 degrees during the inspection.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     The hot water was turned off at the emplpyee handwashing sink in the kitchen.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The walk-in freezer's floor is heavily soiled with food residue and debris.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13