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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: NENAS RESTAURANT, 2208 S B ST, STOCKTON 95206 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed a wiping cloth on the food prep table. Used wiping cloths may contain unhealthy levels of <br /> bacteria and can potentially cross-contaminate food items when placed on food contact surfaces. Discontinue practice <br /> today. Store wiping cloths that are still in use inside a bucket containing sanitizing solution at 100-200 PPM chlorine or 200 <br /> -400 PPM quat. Place unclean wiping cloths that are no longer in use inside the dirty linen bag away from food prep, <br /> contact, and storage areas. Correct today. <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 /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:A copy of the last health inspection report was not on site. Print and maintain a copy the most recent <br /> inspection report on site at all times. Correct today. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities,shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 124°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Tomatoes Atosa 2-dr prep cooler across cook line--59.00°F Beans--Steam table--170.00°F <br /> Salsa bar 52.00°F Mop sink--120.00°F <br /> Atosa 2-dr prep cooler--Across cook line--41.00°F Bevles hot holding cabinet--160.00°F <br /> Prep sink--120.00°F Chicken--Steam table -161.00°F <br /> Kintera 1-dr upright cooler-cheesecake--41.00°F Atosa 2-dr prep cooler Kitchen corner--51.00°F <br /> Lettuce--Atosa 2-dr prep cooler across cook line--51.00°F Atosa 4-drawer cooler--Cook line--64.00°F <br /> NOTES <br /> Major violation identified. <br /> Signature not captured. <br /> FA0001517 PRO161382 SCO01 09/01/2023 <br /> EHD 16-23 Rev.09/16/2020 Page 3 of 4 Food Program OIR <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 />