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SAN J O A Q U I N Environmental Health Department <br /> C�)�_) AIY <br /> Greatr�e5s grows fires Time In: 2.16 tZ <br /> Time Out: 3:00 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: THE CAJUN SPOT Date: 07/24/2018 <br /> Address: 283 W LOUISE AVE, MANTECA 95336 <br /> Owner/Operator: HA, MY LINH Telephone: (209)239-1588 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall possess the 5 year Food Safety Certificate and maintain copy in the facility. Provide <br /> copy to ssangalang@sjcehd.com within 60 days. <br /> All other employees shall possess the 3 year Food Handler Card and maintain copies in the facility within 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 dr Sanyo cooler was 44F and the 2 dr prep cooler was 47F. Maintain temperature of 41 F or below. <br /> Correct today. <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 /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:The bottom shelf of the 2 dr Sanyo fridge is rusty and deteriorating. Replace shelf or cover with smooth, <br /> cleanable, durable material. Correct within 2 weeks. <br /> The blades of the ceiling fan in the kitchen are dusty. Clean within 2 days. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Chlorine test strips are available; however,quat sanitizer is used. Obtain quat sanitizer test strips within 2 <br /> days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> FA0007345 PRO506319 SCO01 07/24/2018 <br /> EHD 16-23 Rev.06/30/15 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.sjcehd.com <br />