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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> 7fa�p[r+85S grows here. Time In: 1020 am <br /> Time Out: 11:02 am <br /> Food Program Official Inspection Report <br /> Name of Facility: NENAS RESTAURANT Date: 09/01/2023 <br /> Address: 2208 S B ST, STOCKTON 95206 <br /> Owner/Operator: CARDENAS,ALICIA Telephone: (209)858-1545 <br /> Program Element: 1623-RESTAURANT/BAR 1-20 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/11/2023 <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:Hot water is lacking at both restroom hand sinks. Provide hot water at 100 F minimum at each hand sink <br /> to ensure proper hand washing. Correct within one week. <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:The following units for cold storage of Potentially Hazardous Foods (PHFs)were observed over the <br /> required temperature of 41 F: <br /> -Salsa bar was observed at 52 F <br /> -Atosa 2-door prep cooler was observed at 51 F <br /> -Atosa 4-drawer cooler at the cool line was observed at 64 F <br /> Discontinue storage of PHFs in these units until they have been adjusted/repaired to maintain all PHFs at 41 F or below and <br /> verified by this department.The PHFs held less than four hours and under 50 F need to be transferred to a cooler at 41 F <br /> immediately.All PHFs currently at 50 F or higher that have exceeded the maximum hold time of 4-hours must be discarded. <br /> Correct today. <br /> ------------------------------------------ <br /> The shredded lettuce and tomatoes inside the Atosa 2-door prep cooler wells across the cook line were observed at 51 F <br /> and 59 F respectively.Adjust/repair cooler to maintain PHFs stored in the upper wells at 41 F or below. Coorect 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 /> FA0001517 PRO161382 SCO01 09/01/2023 <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 />