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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 /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:The drain pipe at the dishwasher floor sink needs a 1 inch air gap. Correct within 1 week. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 3 dr True--bar--40.00°F chile relleno--prep table--112.00°F--cook said these were <br /> cooked about 10 minutes ago.brought to walk in cooler. <br /> 1 dr Atosa--40.00°F 2 dr Saba Air prep--cook line--58.00°F--owner called for <br /> service.repair person to come within 2 hrs <br /> shrimp large--Saba Air--49.00°F 3 dr Saba Air--waitress station--41.00°F <br /> beans small container--table next to stove--121.00°F rice--steam table--173.00°F <br /> walk in--keg--41.00°F shrimp small--Saba Air--48.00°F <br /> 3 comp sink--bar--120.00°F beans large container--table next to stove--131.00°F <br /> green sauce--steam table--180.00°F chile verde--steam table--181.00°F <br /> chicken--Saba Air--56.00°F 2 dr M3--waitress station--39.00°F <br /> cheese--Saba Air--55.00°F walk in--41.00°F <br /> tomatoes Saba Air--60.00°F chicken--steam table--185.00°F <br /> hand sink--bar--108.00°F chile colorado--steam table--210.00°F <br /> prep sink--122.00°F hand sink--waitress station--108.00°F <br /> NOTES <br /> Quat available at 3 comp sink. <br /> A re-inspection will occur in about 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: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0023790 PR0541496 SCO01 08/06/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 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 />