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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p Greorne5S grows hey,. Timeln: 1-00pm <br /> Time Out: 2:58 om <br /> Food Program Official Inspection Report <br /> Name of Facility: TATO'S MEXICAN GRILL&CANTINA Date: 08/06/2018 <br /> Address: 897 LIFESTYLE ST, MANTECA 95337 <br /> Owner/Operator: VALDEZ, RENSO Telephone: <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/20/2018 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:The hot water did work at the hand sink next to the grill. Provide hot water(100F- 108F)to this hand <br /> sink. Correct immediately. <br /> *Owner started to repair sink during inspection* <br /> The paper towel dispenser at the bar is empty. Refill immediately. <br /> *Corrected on site* <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The 2 dr Saba Air prep table was 58F. Maintain 41 F or below. Correct immediately. <br /> The temperatures of the chicken, cheese, and diced tomatoes in the Saba Air prep table were above 50F. Use these foods <br /> before 4 hours from when they were out of temperature. Discard the remaining if not used before the 4 hours. Maintain <br /> temperature of 41 F or below. Correct immediately. <br /> The shrimps in the Saba Air were 48F-49F. Maintain 41 F or below. Correct today. <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate. Provide a copy to ssangalang@sjcehd.com <br /> within 60 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> FA0023790 PR0541496 SCO01 08/06/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />