Laserfiche WebLink
Environmental Health Department <br />Facility Name and Address: LA MEXICANA DE RIPON, 1201 W MAIN ST, RIPON 95366 <br />Food Program Official Inspection Report <br /> #40 Proper Use and Storage of Wiping Cloths <br />OBSERVATIONS: I observe one wiping cloth placed on the prep table above the reach in cooler at the cook line. Store <br />wiping cloth in sanitizing solution of chlorine 100 ppm or QUAT 200 ppm when not in use. Corrected on site. <br />CALCODE DESCRIPTION: Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food <br />shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e)) <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: Pipes, draining the walk in cooler and the produce display cooler, are lacking air gaps. Provide air gaps 1 <br />inch at least off the floor sinks in 1 week. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required <br />by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br />ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose <br />used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, <br />114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: I observe a torn rubber base underneath the clean utensils storage shelves at the back of the house. <br />Repair base in 2 weeks. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 114 <br /> 100 <br />Teresa Guzman December 31, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />2 D raw meat display cooler -- 41.00º F Walk in cooler -- 41.00º F <br />3 D True cooler -- Cooking area -- 40.00º F 2 D Everest reach in cooler/ under prep table -- Cooking area -- <br />41.00º F <br />Cooked rice -- Hot hold -- 149.00º F Fried beans -- Hot hold -- 158.00º F <br />9 D Hussmann display cooler/ Dairy -- 41.00º F Hand sink -- Rest room -- 104.00º F <br />Front prep sink -- 114.00º F 4 D raw meat display cooler -- 44.00º F <br />Cooked beef -- Hot hold -- 188.00º F Front hand sink -- 113.00º F <br />Prep sink -- Back -- 114.00º F Cooked pork -- Hot hold -- 174.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0015824 PR0523414 SC001 11/04/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD