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`'.. ll � � �A�] I N Environmental Health Department <br /> `- Irl +lJ <br /> t.. v•:v COUNTY <br /> 7fa�p[r+85S grows hire. Timeln: 1:15pm <br /> Time Out: 1:45 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: THE CAJUN SPOT Date: 08/21/2020 <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: INSPECTION/REINSPECTION (Chargeable) <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Both back 2 D reach in cooler/under prep table(cold Hold)and 2 sliding D cooler have temp at 42F and <br /> 44F respectively. Provide 41 F or below 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:Hood filters have some grease accumulation. Clean today and regularly. <br /> Bottom shelf of the 3 D freezer has food debris. Clean today and as needed <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> No Temperature Data Collected <br /> NOTES <br /> Re inspection. <br /> Major violations are corrected. <br /> Sanitizing compartment of the 3 comp sink has QUAT 200 ppm. <br /> 3 comp sink is used only for washing utensils and prep sink is used to thaw frozen food or food prep. <br /> Mop sink is totally accessible with no items in its compartment. <br /> 3 compartment sink water faucet is fixed and secured to the wall. <br /> Air gap is provided to all pipes draining in the floor sink underneath the 3 comp sink. <br /> FA0007345 PR0506319 SC333 08/21/2020 <br /> EHD 16-23 Rev.08/10/2020 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.sjgov.org/EHD <br />