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Environmental Health Department <br />Facility Name and Address: GARCIA'S MEXICAN RESTAURANT, 17717 E HWY 120 , RIPON 95366 <br />Food Program Official Inspection Report <br /> #43 Toilet Facilites Clean/ Supplied/ Maintained <br />OBSERVATIONS: Rest room hand sink has temporary soap bottle with pump. Provide soap from dispenser in 1 week. <br />CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a <br />well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet <br />facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in <br />establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) <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 /> 154 <br /> 107 <br />Elio Garcia July 22, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Refrigidaire residential cooler -- Back -- 41.00º F 2 D U- Star reach in cooler/ under prep table ( cold hold) -- <br />Cooking area -- 40.00º F <br />Guacamole -- Cold hold / cook line -- 39.00º F Cooked beans -- Hot hold / cook line -- 153.00º F <br />Mop sink -- Outside the building -- 130.00º F Cooked rice -- Hot hold / cook line -- 142.00º F <br />Prep sink -- 124.00º F Cooked beef -- Hot hold / cook line -- 162.00º F <br />Hot Point residential cooler -- Back -- 41.00º F Salsa -- Cold hold / cook line -- 41.00º F <br />Sliced tomatoes -- Cold hold / cook line -- 40.00º F 2 D cooler -- Back -- 39.00º F <br />Hand sink -- Rest room -- 130.00º F Cooked chicken -- Hot hold / cook line -- 138.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Sanitizer bucket is set up with Chlorine 100 ppm. Chlorine test strips are available on site. <br />All food items on hot hold are at 135F and above and all food items on the cold hold are at 41F and 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:Phone:(209) 616-3052 <br />, <br />GEHANE FAHMY <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0007035 PR0505836 SC001 11/30/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD