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SAN <br /> J O a Q U I N Environmental Health Department <br /> C0U ;N i y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: NENAS MEXICAN RESTAURANT, 445 W WEBER AVE, STOCKTON 95203 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The wall at the exit door in the ware washing area has damage to the baseboard and wall. Repair wall <br /> and baseboard so that it is smooth, cleanable and non-absorbent within three weeks. <br /> The floor sink for the dishwasher was clogged with food debris causing the waste water to flow onto the floor. Clean floor <br /> sink so that it is in good working order. Correct today. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Needed Expiration Date: <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 126°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 132°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Hand sink--Bar--111.00°F Refried beans--Steam table--149.00°F <br /> Refried beans--Two door tall warmer--147.00°F Prep sink--Tortilla station--123.00°F <br /> Prep sink--128.00°F Nacho cheese--Crock pot- 153.00°F <br /> One door reach-in cooler--Bar--41.00°F Shredded chicken--Steam table--169.00°F <br /> Prep sink--Bar--121.00°F Three compartment sink--Bar--121.00°F <br /> NOTES <br /> Routine inspection.Two major violations. Time given for correction of minor violations. Re-inspection in two weeks. <br /> Discussed report with Alejandra Reynaga(Manager). Official inspection report was emailed to the operator. <br /> To minimize person-to-person contact,the signature of the person receiving the inspection report was not captured. <br /> RE-INSPECTION IN TWO WEEKS. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: LYDIA BAKER Phone: (209)616-3046 <br /> FA0002437 PRO160834 SCO01 09/07/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 5 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 />