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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> .r{ � 7fa�p[r+85S grows hire, Time In: 10.30 am <br /> Time Out: 12:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: LOS CANTARITOS MEXICAN GRILL Date: 12/27/2021 <br /> Address: 1020 N MAIN ST, MANTECA 95336 <br /> Owner/Operator: MAGANA, RAMIRO Telephone: (408)590-5083 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 12/29/2021 <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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS:The cooked pulled cooked food container from the cooler in the morning and place it on the steam table <br /> to be re heated. Food temp on the hot hold is 56F. Stop this practice immediately and start using a proper heating method <br /> by heating food at 165F for at least 15 secs then hold food on the hot hold on 135F or above to be checked every 2 hours. <br /> CALCODE DESCRIPTION:Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be <br /> brought to a temperature of 165#F. (114014, 114016) <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food manager certificate and food handler cards are not available. Provide food manager certificate <br /> within 60 days and rest of employees food handler cards within 30 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:2 D reach in cooler/under prep table/Cooking area, has temp at 45F and Frigidaire cooler in the back is <br /> at 43F. Provide 41 F or below to cooling units 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 /> #19 Consumer Advisory for Raw or Undercooked Food <br /> OBSERVATIONS:Facility/menu is lacking consumer advisory as facility is serving under cooked food. Post consumer <br /> advisory in 1 week. <br /> CALCODE DESCRIPTION:Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing <br /> more than 1/2%alcohol may be served if the facility notifies the consumer. (114012, 114093) <br /> FA0000442 PRO161152 SCO01 12/27/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 5 Food Program OR <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 />