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Pgv�tY San Joaquin County <br /> �Q.��•cGG <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.s'gov.org/ehd <br /> �L�PORN; <br /> Food Program Complaint Inspection Report <br /> Facility Name and Address: TATO'S MEXICAN GRILL&CANTINA, 897 LIFESTYLE ST, MANTECA 95337 <br /> Salsa is made on site with canned whole peeled tomatoes, canned chipotle paste,fresh onions,fresh cilantro, and fresh <br /> jalapenos. <br /> Carnitas are made daily from fresh pork,seasoned and fried in oil. <br /> Carnitas burrito contains meat, rice, beans, onion, cilantro, sauce, cheese, and guacamole(as requested). <br /> Corn dogs come frozen from Sysco. They are microwaved for 15-30 seconds and fried in the fryer. Out of oil temp was 185 <br /> this date. <br /> Shrimp on site today is branded Portico Seafood and Equabreeze. Shrimp is frozen and stored in the walk-in freezer. <br /> Fish (swai)fillets are branded Certified Harvest. Fish is received frozen and is stored in the walk-in freezer. <br /> Ferndale Sour cream comes in 5 gallon buckets. Stored in the walk-in cooler. <br /> Darigold cheese comes in 40 pound blocks. Stored in the walk-in cooler. Shredded as needed. <br /> Salmon fillets are branded Passport Foods. Received frozen and are stored in the walk-in freezer. <br /> Produce(whole tomatoes, avoados,jalapenos, etc.)stored on walk-in cooler. <br /> Observations today: <br /> 1)The facility has hot water,the dish machine is operating properly, and hand sinks are properly supplied. <br /> 2)Some food temperatures are above 41 F-see list. <br /> 3)Carnitas and refried beans are cooling at time of inspection. <br /> 4) Per employees, guacamole had just been prepared and cheese had just been shredded. <br /> Corrective action required: <br /> 1)Carnitas that are re-heating: re-heat to 165F prior to service to customer(did not observe any carnitas being served at time <br /> of inspection. <br /> 2)The walk-in cooler air temp is 49F. Reduce unit temp to 41 F or below. Correct today. Food temps in the walk-in cooler are <br /> 47-49F. <br /> 3)Once the guacamole is made, cool to 41 F. <br /> 4)The top of the prep table is open (and positioned in front of the hot stove, cooking quip, etc.)Maintain the top of this unit <br /> closed a much as possible. <br /> 5) Properly cool all food rapidly to 70F within 2 hours and then from 70F to 41 F within an additional 4 hours. <br /> A re-inspection will occur in 2 weeks. <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: Renso Valdez, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0023790 C00043637 SCO04 06/19/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program Complaint Inspection Report <br />