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Program Element: 1602 - FOOD CONSULTATION Telephone: (209) 487-2806 Requestor: SAMPHORS KHUM, BLAZIN CAJUN RESTURANT Inspection Type: 061 - CONSULTATION Address: 125 BRIDGE PL , STOCKTON 95202 Date: 12/03/2019Name of Facility: BLAZIN CAJUN RESTURNAT Food Program Service Request Inspection Report 10:57 am 10:00 am Time Out: Time In: Request #: SR0081467 Environmental Health Department VIOLATIONS AND CORRECTIVE ACTIONS 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; 113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of the food facility. #1 Demonstration of Knowledge OBSERVATIONS: Owners currently do not possess a food safety certificate at this time. Provide at least one food safety certificate and food handler cards for any associates who will handle food within 60 days. Provide copies to Victor Acevedo (vmacevedo@sjgov.org). CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948). #7 Hot and Cold Holding Temperatures OBSERVATIONS: Appliances are currently not turned on, however upon operation ensure that all cooling units are kept at 41F or below. For food warmers, ensure food is kept at 135F or above, or else food can be sold at room temperature for a maximum of 4 hours under the use of a time log. CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) #34 Warewashing Facilites Maintained OBSERVATIONS: Facility currently lacks sanitizing strips, provide to ensure proper sanitizing levels for ware-washing. Owner stated using chlorine based sanitizer, ensure sanitizing strips read 50-100 ppm chlorine. Correct before operation. CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) #45 Floors, Walls, Ceilings; Clean and Maintained OBSERVATIONS: Observed a hole on the tile in the mop sink area and wall exposure near the customer service area. Ensure all holes are filled, secured and cleanable. Correct before operation. CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272) Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program Service Request Inspection Report FA0025078 SR0081467 SC061 12/03/2019