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S A N _J OAQ I I I N Environmental Health Department <br /> COUNTY Iii <br /> Gr£Otn�SS growsrThere. Time In: 12:05 pm <br /> ''crFou-• <br /> Time Out: 12:42 pm <br /> Food Program Complaint Inspection Report <br /> Name of Facility: NENAS RESTAURANT Date: 02/06/2020 <br /> Address: 2208 S B ST, STOCKTON 95206 <br /> Owner/Operator: CARDENAS,ALICIA Telephone: (209)943-0505 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00051553 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> COMPLAINANT ALLEGES THE SHRIMP MADE THEM SICK AND THE OWNERS BUY MEAT FROM THE STORE <br /> ACROSS THE STREET. <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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> Upon arrival, I spoke with management in regards to the complaint being made. Management stated having no knowledge of <br /> such a complaint being made or of anyone complaining about their seafood at all. Management walked me through their <br /> process on how the shrimp is brought, prepared and served to the consumer.The shrimp is purchased from a distributor, <br /> receipts were shown,then placed into the freezer.A day prior to use,the shrimp is thawed in the walk in cooler and on the <br /> morning of use, the shrimp is transfered to coolers underneath the stove. From here the shrimp is prepared according to the <br /> order, however, mainly all shrimp for the dishes are throw on the stove with butter and cooked throughly before being added <br /> to the dish.All the shrimp is cooked separate from other fish or meat products to avoid contamination.The manager stated <br /> that any complaints with the food is usually brought to their attention in order to serve the customer a new plate or to make <br /> changes to their dishesif required.Asked manager if any associate have been ill, left the country for any reason or have made <br /> any changes to distributors in terms of food products. Manager stated that they have a very strict policy for employees whom <br /> show up to work ill and no changes have been made in regards to distributors. <br /> Observed no violations at this time. <br /> Official inspection report mailed to facility. <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 /> vl <br /> Received by: Name and Title: martha prieto, cashier <br /> EH Specialist: VICTOR ACEVEDO Phone: (209)468-0337 <br /> FA0001517 C00051553 SCO04 02/06/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />