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Environmental Health Department <br /> COuT <br /> f Grectne55 grows here. Time In: 9.55 am <br /> Time Out: 12:10 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: NENAS MEXICAN RESTAURANT Date: 04/18/2018 <br /> Address: 445 W WEBER AVE, STOCKTON 95203 <br /> Owner/Operator: MARIA ELENA SALCEDO Telephone: (209)547-5228 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/02/2018 <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 coolers in the kitchen are not cold enough:The 2 drawer prep,the 4 drawer prep, and the <br /> 3 door cooler.All potentially hazardous foods shall be kept at 41 F or lower at all times. Food in refrigerators with temp over <br /> 50 F shall not be used. Remove food from these coolers and transfer into other units. (manager removed food that was put <br /> in a little while ago). <br /> Left hand of steam table was not hot enough. Shall be kept at 135 F or higher immediately. <br /> Container with salsa at waitress station lacks ice. Provide, immediately. <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:Cooked food is not cooled properly. It shall be cooled from 135 F to 41 F by 6 hours. Use only shallow <br /> pans(no deeper than 2 inches)to cool food. Start, immediately. <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 /> #4 Employee Eating,Tasting, Drinking or Tobacco Use <br /> OBSERVATIONS:Saw coffee cup at cooks line. It lacked a tight lid. Not acceptable.All beverage cups shall have tight <br /> fitting lids. <br /> CALCODE DESCRIPTION:No employees shall eat, drink, or smoke in any work area. (113977) <br /> FA0002437 PRO160834 SCO01 04/18/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 5 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />