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SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: LA MEXICANA DE RIPON, 1201 W MAIN ST, RIPON 95366 <br /> Back hand sink--110.00°F 2 D meat display cooler--41.00°F <br /> 3 D True cooler--Cooking area--43.00°F 2 D diplay cooler/Cheese--41.00°F <br /> Fried beans--Hot hold--135.00°F 4 D meat display cooler--41.00°F <br /> 9 D Hussmann display cooler/Dairy--45.00°F Back prep sink--128.00°F <br /> Cooked rice--Hot hold--140.00°F Front prep sink--126.00°F <br /> Shredded beef--Hot hold--145.00°F Hand sink--Rest room--110.00°F <br /> 2 D Everest reach in cooler/under prep table--Cook line--41.00° Cooked pork--Hot hold--165.00°F <br /> F <br /> Walk in cooler--41.00°F <br /> NOTES <br /> Sanitizer bucket is set up with chlorine 200 ppm. Chlorine test strips are available. <br /> All hot food items, on hot hold, are at 135F or more. <br /> All cold food items, on cold hold, are at 41 F or 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 /> FA0015824 PR0523414 SCO01 12/08/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 3 Food Program OIR <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 />