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Environmental Health Department Time In: 10:15 am 9:21 am Time Out: Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS Telephone: (209) 599-6989 Owner/Operator: CALDERON, JAVIER Inspection Type: ROUTINE INSPECTION - Operating Permit Address: 108 E MAIN ST, RIPON 95366 Date: 10/25/2023Name of Facility: TAQUERIA RIPON EL MOLCAJETE Food Program Official Inspection Report VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: 3 food handler cards are expired. Provide valid cards in 30 days to gfahmy@sjgov.org CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #9 Cooling Methods OBSERVATIONS: I observe a big container of cooked beans stored in the walk in cooler. Proper cooling method is not practiced as per person in charge. Adopt one of the proper cooling methods listed in the paragraph below. Correct today. CALCODE DESCRIPTION: All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or using containers that facilitate heat transfer. (114002, 114002.1) #30 Food Storage/Display Properly Labeled OBSERVATIONS: I observe raw meat containers are stored on top shelf above cooked containers. Stop this practice immediately. Store raw meat at bottom shelves and cooked food/ ready to eat food on top shelves at all times. Correct today. Corrected on site. CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) #33 Nonfood Contact Surfaces Clean OBSERVATIONS: Ice maker deflector plate has some mold. Sanitize the deflector plate today and as needed. CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0000653 PR0161395 SC001 10/25/2023 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD