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SAN J O A Q U I Environmental Health Department Food Program Official Inspection Report Facility Name and Address: GARCIA'S MEXICAN RESTAURANT, 17717 E HWY 120 , RIPON 95366 #35 Equipment/Utensils Approved and in Good Repair OBSERVATIONS:the back 2 D cooler in the back of the house, has a broken top hinge of the right door. Repair the right door of the cooling unit in 1 week. CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) #43 Toilet Facilites Clean/Supplied/Maintained OBSERVATIONS:Rest room hand sink has temporary soap bottle with pump. Provide soap from dispenser in 1 week. CALCODE DESCRIPTION: Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Elio Garcia Expiration Date:July 22,2024 Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 144°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 120°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS 2 D U-Star reach in cooler/under prep table(cold hold)-- Hand sink--Rest room--101.00°F Cooking area--41.00°F Cooked chicken--Hot hold/cook line--142.00°F Mop sink--Outside the building--140.00°F Salsa--Cold hold/cook line--41.00°F 2 D cooler--Back--39.00°F Guacamole Cold hold/cook line--39.00°F Cooked beans--Hot hold/cook line--171.00°F Cooked rice Hot hold/cook line--145.00°F Cooked beef--Hot hold/cook line 142.00°F Sliced tomatoes--Cold hold/cook line--40.00°F Hot Point residential cooler--Back- 41.00°F Refrigidaire residential cooler--Back--41.00°F Prep sink--128.00°F NOTES 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 41 F and below. All valid food handler cards are 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: GEHANE FAHMY Phone: (209)616-3052 FA0007035 PRO505836 SCO01 01/16/2024 EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD