Laserfiche WebLink
r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotness grows here Time In: 10.50 am <br /> Time Out: 11:44 am <br /> Food Program Official Inspection Report <br /> Name of Facility: LOS CANTARITOS MEXICAN GRILL Date: 07/31/2023 <br /> Address: 1020 N MAIN ST, MANTECA 95336 <br /> Owner/Operator: MAGANA HEREDIA, GABRIEL Telephone: (669)309-2653 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 08/14/2023 <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 /> #6 Handwashing Facilities Supplied and Accessible MAJOR <br /> OBSERVATIONS:Front and back hand sinks are lacking soap and paper towels. Provide soap and paper towels today. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(0) <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:3 D reach in cooler/under prep table,2 D reach in cooler/under prep table at the cooking area and the <br /> walk in cooler have temp at 46F,48F and 46F respectively. Provide 41 F or below today. <br /> Sliced tomatoes, sliced cucumber, diced onion, held on ice bath, at 51 F. Provide proper ice bath to potentially hazardous <br /> food to get to 41 F or below 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 /> #11 Reheating Procedure for Hot Holding MAJOR <br /> OBSERVATIONS: I observe food items pulled from the walk in cooler to be held on the hot hold (below 135F)without <br /> following a proper approved re heating method. Reheat the food items to 165F for at least 15 secs then hold them on the hot <br /> hold at 135F or more. Correct today. <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 /> #23 Rodents, Insects or Animals Inside Facility MAJOR <br /> OBSERVATIONS: I observe many flies at the cooking area, prep area and in the washing area of facility. Provide more pest <br /> control today. <br /> CALCODE DESCRIPTION:Each food facility shall be kept free of vermin:rodents(rats,mice), cockroaches,flies.(114259.1, 114259.4, <br /> 114259.5) <br /> FA0000442 PRO161152 SCO01 07/31/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 4 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 />