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Environmental Health Department Facility Name and Address: TAQUERIA RIPON EL MOLCAJETE, 108 E MAIN ST, RIPON 95366 Food Program Official Inspection Report #38 Approved / Sufficient Ventilation and Lighting OBSERVATIONS: Walk in cooler light is dim. Provide adequate light for proper cleaning of the unit. Correct in 1 week. CALCODE DESCRIPTION: Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) #41 Plumbing Maintained; Approved Back Flow Device OBSERVATIONS: Mop sink is leaking. Fix leakage in 1 week. CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) Chlorine (Cl): Name on Food Safety Certificate:Expiration Date: ppmQuaternary Ammonia (QA): Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F Hand Sink Temp:º F OBSERVATIONS 120 105 Javier Calderon June 03, 2025 OVERALL INSPECTION NOTES AND COMMENTS Cooked beans -- Hot hold/ cooking area -- 145.00º F Walk in cooler -- 41.00º F Prep sink -- 120.00º F Hand sink -- Women rest room -- 102.00º F 2 sliding D display cooler -- 41.00º F Cooked rice -- Hot hold/ cooking area -- 146.00º F Cooked beef -- Hot hold/ cooking area -- 167.00º F 2 D Everest reach in cooler/ under prep table (Cold Hold) -- Cooking area -- 41.00º F Salsa -- Cold hold/ cooking area -- 41.00º F Fried beans -- Hot hold/ cooking area -- 155.00º F Shredded cheese -- Cold hold/ cooking area -- 41.00º F 1 D Atosa reach in cooler/ under prep table -- Dining -- 39.00º F Guac -- Cold hold/ cooking area -- 41.00º F Hand sink -- Men rest room -- 102.00º F FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS NOTES Sanitizer bucket is set up with chlorine 100 ppm. Chlorine test strips are available on site. 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 Safety Code. If a reinspection is required, fees will be assessed at the current hourly rate. Received by: Name and Title: EH Specialist:Phone:(209) 616-3052 , GEHANE FAHMY Page 2 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