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�...Q .. P San Joaquin County <br /> y� Environmental Health Department <br /> 1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br /> �..• �P Telephone:(209)468-3420 Fax:(209)464-0138 Web:www.sigov.org/ehd <br /> '9Gl P Oftt� <br /> Food Program Official Inspection Report <br /> Facility Name and Address: THE CAJUN SPOT, 283 W LOUISE AVE, MANTECA 95336 <br /> #27 Food Protected from Contamination <br /> OBSERVATIONS:There is some uncovered food in the 2 door Sanyo unit. Maintain all food covered at all times. Correct <br /> today. <br /> The ice scoop is in the ice bin. Store the ice scoop in a cleanable container in between uses. Correct today. <br /> CALCODE DESCRIPTION:All food shall be separated and protected from contamination. (113984(a,b, c,d, 0, 113986, 114060, <br /> 114067(a, d,e,j), 114069(a,b), 114077, 114089.1 (c), 114143(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: My Linh Ha Expiration Date:August 05,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 1400 F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 140°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> potato--2 door prep--44.00°F 2 door True prep--40.00°F <br /> hot links--2 door prep--38.00°F 1 comp prep--120.00°F <br /> 2 door Sanyo--40.00°F shrimp--2 door Sanyo--34.00°F <br /> restroom hand sink--120.00°F <br /> NOTES <br /> quat strips on site <br /> Facility opens at 3pm. <br /> No warewash at time of inspection <br /> clams and mussels are received frozen-no tags required. <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: My Linh Ha, owner <br /> EH Specialist: KADEANNE LINHARES Phone: (209)468-0330 <br /> FA0007345 PRO506319 SCO01 01/27/2017 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 Food Program OIR <br />