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Time In: 128 pm <br /> Time Out: 2:15 om <br /> �...Q .. C San Joaquin County <br /> Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> • �..• _ P• Telephone: (209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> 4�IFO'Rt� <br /> Food Program Official Inspection Report <br /> Name of Facility: TATO'S MEXICAN GRILL&CANTINA Date: 04/11/2017 <br /> Address: 897 LIFESTYLE ST, MANTECA 95337 <br /> Owner/Operator: VALDEZ, RENSO Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> 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; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 3 door Saba unit is 44F(air temp and food temp). Maintain unit at 41 F or below. Correct today. <br /> Unit turned down and rechecked at: <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Sanitizer test strips are needed. Obtain chlorine sanitizer test strips (for dish machine)and quat sanitizer <br /> test strips for the wiping cloth buckets. Obtain ASAP. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink hot water--100.00°F beans--cooling-outer temp--114.00°F <br /> walk-in cooler--41.00°F 3 door Saba--44.00°F--turned down unit-rechecked at: <br /> shredded cheese--40.00°F beans cooling-inner temp--cooling-inner temp--136.00°F <br /> half&half cups--in Saba unit--44.00°F <br /> NOTES <br /> This is a re-inspection from the routine inspection conducted 3-27-17 <br /> wiping cloth buckets 400 pm Quat <br /> Plexiglass splash guards installed aat bar <br /> FA0023790 PRO541496 SC333 04/11/2017 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OIR <br />