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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: NENAS RESTAURANT, 2208 S B ST, STOCKTON 95206 <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:There are a few storage containers that are lacking covers. Provide covers today. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The CO2 cannisters are not chained to a sturdy surface. Chain the cannisters to a sturdy surface to <br /> prevent tipping over. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The strength of the sanitizer in the wipe down bucket is not strong enough. Increase the strength of the <br /> sanitizer to 10 ppm chlorine or 200 ppm quat. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Alicia Cardinas Expiration Date: March 11,2021 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> atosa 2 door prep--salsa--49.00°F walk in--46.00°F <br /> meat--chef drawers--57.00°F meat--steam table--170.00°F <br /> atosa 2 door prep--kitchen--41.00°F <br /> NOTES <br /> sanitizer bucket-0 ppm chlorine <br /> no signature due to covid 19 <br /> reinspection required in 2 weeks <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: NICHOLAS WIESEMAN Phone: <br /> FA0001517 PRO161382 SCO01 09/15/2021 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />