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S A K J OA Q U I N Environmental Health Department <br /> COUNTY— <br /> Greotness grows hers Time In: 130 pm <br /> Time Out: 3:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: NENAS MEXICAN RESTAURANT Date: 09/07/2022 <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: 09/21/2022 <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 was observed: <br /> -the three door Saba reach-in cooler at the bar was observed at 49 F <br /> -the three door Saba display reach-in cooler at the bar was observed at 69 F(cans of whipped topping stored inside cooler) <br /> -diced onions were observed at 68 F and raw fish was observed at 51 F in the three door prep top reach-in cooler <br /> -cooked chicken in broth was observed at 76 F and an air temperature of 49 F inside the one door prep top reach-in cooler <br /> -the three door Atosa reach-in cooler had an air temperature of 49 F <br /> -sliced tomato was observed at 54 F and cheese at 46 F in the right side two door prep top reach-in cooler <br /> -diced tomato was observed at 56 F in the left side two door prep top reach-in cooler <br /> -diced tomato was observed at 51 F, cilantro at 52 F, diced onion at 50 F, diced cucumber at 61 F, guacamole at 64 F and <br /> an air temperature of 53 F inside the one door Chefs Toys prep top reach-in cooler <br /> -shrimp was observed at 54 F and an air temperature of 53 F inside the three door reach-in cooler <br /> -raw beef was observed at 63 F, chopped peppers at 65 F and an air temperature of 63 F inside the walk-in cooler <br /> Adjust units so that they maintain 41 F or below. Correct today. Food that was out of temp was discarded. (REPEAT) <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 /> #13 Food Contamination and Adulteration MAJOR <br /> OBSERVATIONS:Observed raw shrimp being thawed in prep sink under cool, running water. Water was splashing out of <br /> prep sink and onto cooked meat in broth in open prep top cooler located adjacent to prep sink. Contaminated food was <br /> discarded. The food preparation sink shall be separated from the food preparation/storage areas by a metal splash guard, if <br /> separation is less than twenty-four(24)inches. Splash guard shall be at least six(6)inches in height from back edge to <br /> front edge. Correct today. <br /> CALCODE DESCRIPTION:Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it <br /> impure or injurious to health. No food containing artificial trans-fat,including oil, shortening,or margarine containing trans-fat may be <br /> stored, distributed,or served by, or used in the preparation of any food within a food facility(113967, 113976, 113980, 113988, 113990, <br /> 114035, 114254(c), 114254.3, 114377) <br /> FA0002437 PRO160834 SCO01 09/07/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 5 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 />