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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TATO'S MEXICAN GRILL&CANTINA, 897 LIFESTYLE ST, MANTECA 95337 <br /> #9 Cooling Methods <br /> OBSERVATIONS:The chile relleno that was cooling on the prep table was 112F. Cook stated that they were just cooked 10 <br /> minutes ago. Cooked transferred them to the walk in cooler. <br /> The cooked beans were cooling on the table next to the stove in a large food pan/container. Transfer to smaller, shallow <br /> containers and place in cooler for rapid cooling. Correct today. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:A jug of Spectracide Bug Stop was observed behind the key walk in. Remove this product from the <br /> facility and only use restaurant grade/food safe measures. Correct today. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The fan covers in the walk in cooler are dusty. Clean within 5 days. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:No sanitizer was detected at either dishwasher. Owner called Ecolab for service. Correct immediately. <br /> Only use the 3 comp sink to wash, rinse, sanitize(200ppm quat), and air dry until the dishwasher is sanitizing at 50ppm <br /> chlorine. <br /> *Owner fixed the kitchen dishwasher during inspection' <br /> Quat test strips needed. Provide within 2 days. <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 /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS: Ice scoops were stored in their respective ice machines. Provide cleanable containers for ice scoops. <br /> Correct today. <br /> *Corrected on site` <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> FA0023790 PR0541496 SCO01 08/06/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />