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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^;r1 `p Greorne5S grows Mere, Time In:�pm <br /> Time Out: 2:41 om <br /> Food Program Official Inspection Report <br /> Name of Facility: THE CAJUN SPOT Date: 09/26/2019 <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) Reinspection on or after: 10/10/2019 <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 MAJOR <br /> OBSERVATIONS:The 2 dr True prep cooler is at 52F. Immediately lower to 41 F or below. <br /> The diced garlic in the prep cooler was at 55F. Manager stated that these were just prepped and put into the cooler about 30 <br /> minutes ago. Lower to 41 F or below. <br /> The diced and sliced sausages at the grill are on an ice bath.The top sausage pieces are at 60F while the bottom pieces <br /> are at 38F. Manager stated that these are usually used up within 30 minutes. Lower to 41 F or below. <br /> See violation#8 below. <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 /> #8 Use of Time as a Public Health Control <br /> OBSERVATIONS:The prepped sausages at the grill need time stamps and/or logs showing time when to discard since <br /> they are not being held at proper temperatures. Potentially hazardous foods not being held at 41 F or below or 135F or above <br /> shall be discarded at 4 hours. <br /> CALCODE DESCRIPTION: When time only,rather than time and temperature is used as a public health control,records and <br /> documentation must be maintained(114000) <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 /> diced garlic prep cooler--55.00°F 2 dr True prep--52.00°F <br /> potato salad--prep cooler--49.00°F 2 dr Sanyo--38.00°F <br /> FA0007345 PR0506319 SC333 09/26/2019 <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 />