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COMPLAINT INSPECTION REPORT <br /> 2:10 pm <br /> 1:00 pm <br />Time Out: <br />Time In: <br />Environmental Health Department <br />Name of Facility: NENAS MEXICAN RESTAURANT Date: 07/20/2021 <br />Address: 445 W WEBER AVE, STOCKTON 95203 <br />Owner/Operator: MARIA ELENA SALCEDO Telephone: (209) 547-0217 <br />Program Element: 1600 - FOOD PROGRAM Complaint #: CO0054034 <br />Responsible Party Contact: <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />The San Joaquin County Environmental Health Department received the following complaint: <br />COMPLAINANT ORDERED A MOLCAJETE, CHICKEN, BEEF, SHRIMP, CHORIZO, AND SALSA, FROM THIS FACILITY <br />ON 7/11/21 AROUND 2:00 PM. COMPLAINANT CONSUMED SOME OF THE FOOD AS SOON AS THEY RECEIVED IT. <br />COMPLAINANT ALLEGES THAT ALMOST IMMEDIATELY AFTER CONSUMING 4 OF THE SHRIMP, THEY STARTED <br />TO FEEL SICK. AROUND 2:00 AM 7/12/21, THEY BEGAN VOMITING AND EXPERIENCING A FEVER AS WELL AS <br />DIARRHEA. SYMPTOMS CONTINUED UNTIL 7/14/21. AT THE TIME OF THIS COMPLAINT, COMPLAINANT STILL <br />FEELS A LITTLE QUEASY. COMPLAINANT PLANS ON SEEKING MEDICAL ATTENTION. <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 <br />OBSERVATIONS: Hand wash station in kitchen lacks hand soap. Provide soap, 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 walk in cooler and the 2 door prep cooler are not cold enough. Adjust to 41 F or lower, 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 />OVERALL INSPECTION NOTES AND COMMENTS <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 140 <br /> 140 <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 01/07/2021 Complaint Inspection Report <br />FA0002437 CO0054034 SC004 07/20/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/ehd