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Environmental Health Department <br />Time In: <br />11:00 am <br /> 8:40 am <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (209) 547-5228 Owner/Operator: MARIA ELENA SALCEDO <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 445 W WEBER AVE, STOCKTON 95203 <br />Date: 04/13/2021Name of Facility: NENAS MEXICAN RESTAURANT <br />Reinspection on or after: 04/27/2021 <br />Food Program Official Inspection Report <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food safety certificate expired and employee no longer works here. A new one shall be available by 60 <br />days. Email copy to your inspector as soon as it is obtained. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #4 Employee Eating, Tasting, Drinking or Tobacco Use <br />OBSERVATIONS: Personal beverage containers at cooks line lack tight fitting lids. Provide cups with required lids at all <br />times. <br />CALCODE DESCRIPTION: No employees shall eat, drink, or smoke in any work area. (113977) <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Hand sink in kitchen lacks paper towels. Hand sink at bar lacks soap and paper towels are laid on <br />counter. Provide supplies from wall mounted dispensers. Correct immediately. <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(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 3 door short cooler and 3 door prep cooler in kitchen are not cold enough. Adjust as to maintain <br />potentially hazardous foods at 41 F or lower at all times. <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 />Page 1 of 5EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0002437 PR0160834 SC001 04/13/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD