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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> .` prn <br /> 7fa�p[r+85S grows here. Time In: 2.00 <br /> Time Out: 2:39 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: NENAS RESTAURANT Date: 10/12/2023 <br /> Address: 2208S 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: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 10/30/2023 <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 /> #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 49 F; employee was adding ice during the inspection. Discontinue use of this cooler until <br /> repaired to maintain PHFs at 41 F or below without the use of ice. <br /> -Atosa 4-drawer cooler at the cool line was observed at 54 F; all food was placed about one hour ago per operator and <br /> transferred to 41 F cooler during the inspection. Discontinue use of this cooler until repaired to maintain PHFs at 41 F or <br /> below. <br /> All PHFs currently at 50 F or higher that have exceeded the maximum hold time of 4-hours must be discarded. Correct <br /> today. <br /> ------------------------------------------ <br /> The shredded lettuce inside the Atosa 2-door prep cooler wells across the cook line was observed at 45 F.Adjust/repair <br /> cooler to maintain all PHFs stored in the upper wells at 41 F or below. Correct 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 /> #9 Cooling Methods MAJOR <br /> OBSERVATIONS:Observed a large pot of beans that was improperly cooled inside the walk-in cooler. Discontinue <br /> practice. Cool potentially hazardous food from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours by <br /> separating food into shallow containers, separating food into smaller portions, or using an ice bath and stirring frequently. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath, stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> FA0001517 PRO161382 SC333 10/12/2023 <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 />