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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S growshere. Time In: 9.38 am <br /> Time Out: 10:20 am <br /> Food Program Official Inspection Report <br /> Name of Facility: GARCIA'S MEXICAN RESTAURANT Date: 10/16/2020 <br /> Address: 17717 E HWY 120 , RIPON 95366 <br /> Owner/Operator: GARCIA, ELIO Telephone: (209)602-7493 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Salsa, prepared from room temp whole tomatoes and placed on the cold hold, has temp 53F and Rt side <br /> Frigidaire residential cooler has temp at 54F. Provide 41 F or below today to food on the cold hold and to the cooling unit. <br /> Operator placed the salsa container in ice bath to get 41 F or below and he will be using the other 2 upright residential <br /> coolers till repair. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Elio Garcia Expiration Date:July 22,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 102°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hot Point residential cooler--Back--41.00°F Hand sink--Rest room--105.00°F <br /> 2 D U-Star reach in cooler/under prep table--39.00°F Cooked chicken--Hot hold--173.00°F <br /> Refrigidaire residential cooler Lt--Back--41.00°F Cooked beef--Hot hold -158.00°F <br /> Cooked rice--Hot hold--142.00°F Cooked pork--Hot hold -185.00°F <br /> Cooked beans--Hot hold--149.00°F Guacamole--Cold hold- 37.00°F <br /> Prep sink--120.00°F Refrigidaire residential cooler Rt--Back--54.00°F <br /> NOTES <br /> Sanitizer bucket is set up with Chlorine 100 ppm. <br /> All food items on hot hold are at 135F and above and all food items on the cold hold are at 41 F and below. <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 /> Received by: Name and Title: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0007035 PR0505836 SCO01 10/16/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 1 Food Program OR <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 />