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SAN J 0 A Q , + I ` , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TATO'S MEXICAN GRILL&CANTINA, 897 LIFESTYLE ST, MANTECA 95337 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor and hard to reach corners at the cooking area, under cooking equipments, have grease. Clean <br /> today and as needed. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> #52 Facility uses CO2 and/or nitrogen <br /> OBSERVATIONS: 1 CO2 tank is not secured. Secure tank today. <br /> CALCODE DESCRIPTION: <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Marisol Madrid Expiration Date: November 12,2023 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 IF <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 101°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Prep sink--122.00°F 3 D Saba cooler--Waitress station--36.00°F <br /> Guacamole--Cold hold/Cook line--64.00°F 1 D Turbo Air reach in cooler/under prep table--Cook line-- <br /> 41.00°F <br /> Walk in cooler--44.00°F 2 D Turbo Air reach in cooler--Dining/By the door--67.00°F <br /> 3 comp sink--Bar--103.00°F Hand sink--Cook line--103.00°F <br /> Hand sink--Bar--103.00°F Diced tomaotes--Cold hold/cook line--67.00°F <br /> 2 D Saba reach in cooler/under prep table(Cold Hold)--Cook Hand sink--Waitress station--100.00°F <br /> line--64.00°F <br /> NOTES <br /> Bleach is available on site. <br /> All potentially hazardous hot food on hot hold have temp at 135F and above. <br /> Re inspection is required in 1 week. <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: <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> FA0023790 PR0541496 SCO01 08/19/2020 <br /> EHD 16-23 Rev.08/10/2020 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.sjgov.org/EHD <br />