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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> L.. v•:v COUNTY <br /> Vfeptf+fSS grows here. Time In: 1.57 pm <br /> Time Out: 2:39 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: NENAS MEXICAN RESTAURANT Date: 09/28/2022 <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: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 10/19/2022 <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 /> -cooked chicken in broth was observed at 61 F and an air temperature of 50 F inside the one door prep top reach-in cooler <br /> -an air temperature of 46 F was observed inside the three door reach-in cooler <br /> -raw beef was observed at 54 F and an air temperature of 60 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 will be 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 /> #27 Food Protected from Contamination <br /> OBSERVATIONS:Observed open containers of foods without labels in several coolers. Store food in cleanable, labeled <br /> containers with tight-fitting lids. Correct today. (REPEAT) <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a, b, c,of, 0, 113986, 114060, <br /> 114067(a, d, e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The following surfaces were observed with food build-up and debris: <br /> -faucet and handles of the bar prep sink <br /> -exterior surfaces of equipment inside the kitchen <br /> Detail clean surfaces within three days. Maintain clean. (REPEAT) <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Dirty cleaning cloths were observed sitting on the counters in several locations. Once cloths are soiled <br /> they shall be placed in laundry bags or stored inside buckets with sanitizer. Correct today. Each work station shall be <br /> provided with buckets with sanitizer and cleaning cloths. (REPEAT) <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0002437 PRO160834 SC333 09/28/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <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 />