CAJUN CAFE & GRILL

High Priority - Container of medicine improperly stored. OTC medicine stored next to food. Operator removed medicine

Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from the original container not labeled with common name.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked noodles. Operator relocated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy (55F - Cold Holding)placed in cooler 1:00pm, first temp 2:30pm n cooler for under 2 hours, second temp 3:00pm 55F. Moved to working cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned during inspection. Corrected on site - cutting boards soiled in the cut areas .

Basic - Cardboard used to line food-contact shelves on prep table near walk-in cooler.

Basic - Cutting board has cut marks and is no longer cleanable on cook line in back kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored on dry storage shelves on top of muffin mix and canned goods. Operator moved bags to employee storage closet. Corrected On-Site

Basic - Equipment in poor repair. -Walk-in freezer 58F. Milk placed in freezer for quick chill then observed walk in freezer not maintaining 41 F or below, milk relocated to cool. Manager scheduled service during inspection. -torn gaskets at reach-in cooler at cook line.

Basic - Food stored on floor. Oil stored on floor. Operator relocated off floor. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust in corner near water heater.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards heavily grooved no longer cleanable

Basic - Food stored on floor. Beverages stored on floor behind front counter.

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above sauce and pasta in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (115F - Hot Holding); bourbon chicken (116F - Hot Holding) cooked 1 hour ago. Operator reheated both to a minimum of 165F. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator had triple sink and sanitizer buckets set up and filled with bleach that was not safe to sanitize food contact surfaces with. There was no sanitizer available. Operator was able to get quaternary sanitizer from another establishment. Admin Complaint

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for Maria P, Maria H, and Hermilo. All expired on 5/7/2024.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled with mold like substance on drop plate and yellow substance on the back/upper interior wall. Discussed and showed employee.

Basic - Condensation or other drainage not disposed of according to law. Condensation from the condenser in walk in cooler unit is dripping and collecting into bus tubs on the top shelf. Food is stored below bus tubs but waste water is not in contact with food.

Basic - Food stored on floor. Raw chicken stored on the floor in the walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink at service window does not have sign posted. Will email sign.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice 52f, cooked rice 54f, cooked pasta 47f, cooked pasta 46f, both items made on 5/12/2024, missed cooling window. - From follow-up inspection 2024-05-14: Cooked rice made on 5/13/2024 found at 50f, missed cooling window. Item discarded. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 52f, cooked rice 54f, cooked pasta 47f, cooked pasta 46f, both items made on 5/12/2024, missed cooling window. - From follow-up inspection 2024-05-14: Cooked rice made on 5/13/2024 found at 50f, missed cooling window. Item discarded. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting board at cook line cooler - From follow-up inspection 2024-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees in food prep. No CFM present - From follow-up inspection 2024-01-05: Six employees engaged in food prep consisting of three cooks at cook line and three employees in front counter area . Reviewed requirement with person in charge Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line cooler - From follow-up inspection 2024-01-05: Person in charge to order new cutting board Time Extended

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - whipped cream and milk opened over 24 hours not date marked in cooler at cook line

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Stored food ( cut broccoli and peppers ) not covered in walk in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food ( cut cabbage and cut broccoli) in walk in cooler

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food (container of margarine ) stored on floor in walk in cooler - manager relocated food Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables( broccoli) stored with ready-to-eat food ( cooked pasta ) in walk in cooler - manager rearranged food Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - milk at 49 F , half and half 52 F in cooler in back kitchen - Cook moved to walk in freezer - recheck milk 40 F , half and half 41F Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened previous morning in reach in cooler at cook line Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen - manager placed paper towels in dispenser Corrected On-Site

Basic - -Unwashed fruits/vegetables( box of peppers ) stored with ready-to-eat food ( cut cabbage ) in walk in cooler -Stored food ( cut carrots , washed whole potatoes ) not covered in walk in cooler - manager rearranged and covered food Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating a banana in the food prep area - reviewed proper eating location with manager

Basic - Food ( container of liquid margarine ) stored on floor in walk in cooler - manager properly stored margarine Corrected On-Site

High Priority - Employee washed hands with cold water. Observed employee washed hands with cold water. Discussed with operator about proper hand washing procedures.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed cutting board without sanitizing the surface. Discussed with operator about cutting board can not use until sanitized. Operator setup three compartment sink with chlorine tested 100ppm and sanitized cutting board. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a gallon of milk 50°F cold holding stored in flip top reach-in cooler over 4 hours from last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a gallon of milk 50°F cold holding stored in flip top reach-in cooler over 4 hours from last night. Discussed with operator about proper cold holding on top portion of the sandwich prep cooler, recommended to stored milk in bottom storage of the reach-in cooler or walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler and prep table. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pasta and various cooked items in walk-in cooler. Employee started reheating cooked items from walk-in cooler. Repeat Violation

Basic - Stored food not covered. Cooked chicken, cooked rice, and various cooked items not covered stored in walk-in cooler.