Laserfiche WebLink
SAN <br /> 1` ` e J O 1a Q U I N Environmental Health Department <br /> C 0 U A i `l <br /> Food Program Official Inspection Report <br /> Facility Name and Address: TATO'S MEXICAN GRILL&CANTINA, 897 LIFESTYLE ST, MANTECA 95337 <br /> Sliced tomatoes--Cold hold/cooking area--40.00°F 2 D reach in cooler--By cook line--41.00°F <br /> 3 comp sink/hand sink--Bar--144.00°F Cooked beans--Hot hold/cooking area--149.00°F <br /> Prep sink--120.00°F Left side 2 comp sink--Bar--120.00°F <br /> Cooked beef--Hot hold/cooking area--158.00°F Hand sink--at the prep sink--110.00°F <br /> 2 D Saba reach in cooler/under prep table(Cold Hold)--Cooking Shredded cheese- Cold hold/cooking area--41.00°F <br /> area--41.00°F <br /> Non adjustable hand sink--Women rest room--102.00°F 3 D display cooler--Bar--41.00°F <br /> Cooked rice--Hot hold/cooking area--143.00°F Hand sink--Waitress station--105.00°F <br /> Cooked chicken -Hot hold/cooking area--164.00°F Salsa--Cold hold/cooking area--41.00°F <br /> 3 D Saba cooler Waitress station--40.00°F Walk in cooler--41.00°F <br /> Cooked pork--Hot hold/cooking area--155.00°F <br /> NOTES <br /> Bleach is available on site. <br /> Bar dish washer has chlorine 50 ppm. <br /> All potentially hazardous hot food on hot hold have temp at 135F and above. <br /> Re inspection is required in 2 days due to plumbing issue. <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)616-3052 <br /> FA0023790 PR0541496 SCO01 05/17/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 4 of 4 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 />