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Environmental Health Department Facility Name and Address: GARCIA'S MEXICAN RESTAURANT, 17717 E HWY 120 , RIPON 95366 Food Program Official Inspection Report 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 100 121 103 Elio Garcia July 22, 2024 OVERALL INSPECTION NOTES AND COMMENTS 2 D Nord cooler -- Back -- 43.00º F Prep sink -- 128.00º F Cooked rice -- Hot hold / cook line -- 148.00º F Sliced tomatoes -- Cold hold / cook line -- 41.00º F Chili verde -- Hot hold / cook line -- 171.00º F Mop sink -- Outside the building -- 121.00º F Cooked beans -- Hot hold / cook line -- 168.00º F Guacamole -- Cold hold / cook line -- 40.00º F Refrigidaire residential cooler -- Back -- 41.00º F 2 D U- Star reach in cooler/ under prep table ( cold hold) -- Cook line -- 39.00º F Cooked chicken -- Hot hold / cook line -- 144.00º F Cooked beef -- Hot hold / cook line -- 170.00º F Salsa -- Cold hold / cook line -- 41.00º F Hot Point residential cooler -- Back -- 41.00º 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. All food items on hot hold are at 135F and above and all food items on the cold hold are at 41F and below. 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 FA0007035 PR0505836 SC001 10/20/2021 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD