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S ` ` , J O A Q U I N Environmental Health Department C0U "ATY Food Program Official Inspection Report Facility Name and Address: TATO'S MEXICAN GRILL&CANTINA, 897 LIFESTYLE ST, MANTECA 95337 #36 Equipment/Utensils/Linens: Proper Storage/Use OBSERVATIONS:The cheese slicing wire was not stored in a proper clean container/holder. Provide a cleanable container to store wire in today. The small ice scoop in the soda fountain ice chest was stored in with the ice. Provide a cleanable container or hook to store scoop. Correct today. CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) #38 Approved/Sufficient Ventilation and Lighting OBSERVATIONS:One light cover in the kitchen is not securely in place. Correct today. The vent filters of the exhaust hood and the exhaust of the deep fryers have grease build up. Degrease and clean regularly. CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft, or a light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) OVERALL INSPECTION NOTES AND COMMENTS OBSERVATIONS Name on Food Safety Certificate: Marisol Madrid Expiration Date: November 12,2023 Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F FOOD ITEM--LOCATION--TEMP°F--COMMENTS True fridge--bar--40.00°F Saba Air--desserts--44.00°F walk in--41.00°F hand sinks--100.00°F 1 dr Atosa--41.00°F green sauce--steam--166.00°F beef--prep cooler--49.00°F rice--steam--150.00°F jack cheese -prep cooler--46.00°F prep sink--120.00°F salsa cooler--37.00°F chicken--steam--165.00°F chili colorado steam--147.00°F chicken--prep cooler--49.00°F pork--steam--160.00°F beans--steam--180.00°F tomatoes--prep cooler--46.00°F 2 dr prep cooler--44.00°F NOTES No comment entered. FA0023790 PR0541496 SCO01 08/29/2019 EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com