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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 12-35 pm <br /> Time Out: 1:33 om <br /> Food Program Official Inspection Report <br /> Name of Facility: THE CAJUN SPOT Date: 08/26/2020 <br /> Address: 3242 W GRANT LINE RD, TRACY 95304 <br /> Owner/Operator: THE CAJUN SPOT LLC Telephone: (209)239-1588 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 09/09/2020 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Observed warewashing occurring without proper sanitation (no sanitizer detected).When warewashing <br /> is occurring always follow the wash-rinse-sanitize-air dry procedure. <br /> Corrected on site: 200 ppm Quat <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #26 Approved Thawing Methods <br /> OBSERVATIONS:Observed shrimp and other food items thawing out at room temperature.When thawing food, use one of <br /> the following approved methods: 1)under cool running water to flush away loose particles, 2)in the refrigerator, 3)in the <br /> microwave, or 4)during the cooking process. <br /> Correct today. <br /> CALCODE DESCRIPTION:Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity <br /> to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1) <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Quat sanitizer test strips are not available. Facility is using a quat sanitizer. Obtain quat sanitizer test <br /> strips by 1 week. <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 /> FA0017727 PR0526196 SCO01 08/26/2020 <br /> EHD 16-23 Rev.08/10/2020 Page 1 of 4 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 />