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Environmental Health Department <br />Time In: <br /> 1:24 pm <br />12:51 pm <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 239-1588 Owner/Operator: THE CAJUN SPOT LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 3242 W GRANT LINE RD, TRACY 95304 <br />Date: 12/07/2022Name of Facility: THE CAJUN SPOT <br />Food Program Official Inspection Report <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: The person who held the 5 year Food Safety Certificate (Food Manager) is not longer at this facility. One <br />person shall obtain the 5 year Food Safety Certificate within 60 days. One obtained, provide a copy to Kadeanne Linhares <br />(klinhares@sjgov.org / 209-616-3025). <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: Some of the cold food is warmer than 41F (sausage, hard boiled eggs and shrimp). Maintain cold food at <br />41F or below. 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 /> #16 Shell Stock Regulations <br />OBSERVATIONS: Observed fresh oysters in the walk-in cooler. When using fresh shell fish, maintain the shell fish tags on <br />site for a minimum of 90 days. Start today. <br />CALCODE DESCRIPTION: Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - <br />114039.5) <br /> #26 Approved Thawing Methods <br />OBSERVATIONS: Observed crawfish, mussels, shrimp and clams thawing at the food prep sink at room temperature. <br />When thawing food, use one of the four approved thawing methods described below. <br />Repeat violation. <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 />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0017727 PR0526196 SC001 12/07/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD