CAJUN SEAFOOD

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. - From follow-up inspection 2025-04-03: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. - can of WD40 stored on shelf with bag of sugar - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk dry products - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handle - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - at cookline - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline cooler door gasket soiled - walk in fan covers dusty - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cookline cooler - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - cookline coolers - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. - bulk dry products - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-04-03: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. - Togo bag used to store

High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs above bag of onions

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken above raw pork in walk in cooler

High Priority - Rodent activity present as evidenced by rodent droppings found. - 10 on plastic buckets stored below triple sink - 10 inside pot stored below triple sink - 3 on floor below hand wash sink - 8 on floor below dry storage rack - 2 on shelf above cookline coolers - 4 on floor behind reach in freezer - 3 on floor behind fryers - 10 + on floor below wok system - 4 on floor behind oven __ Total 54 rodent droppings Admin Complaint

High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. - 2 bait blocks on floor behind oven

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (50F - Cold Holding); Observed on crash cart - breaded chicken (64F - Cold Holding); - chicken wings (64F - Cold Holding); - roast pork (52F - Cold Holding) Observed on counter. Manager states kept out during busy hour. Advised manager to put back in cooler or start up a time plan. Emailed blank forms for Time as a Public Health Control Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at hand wash sink Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop bulk flour Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. - at cookline

Basic - Cutting board has cut marks and is no longer cleanable. - at cookline Repeat Violation

Basic - Equipment in poor repair. - inside bottom of reach in freezer scratched, rusted, and plastic trim broken

Basic - Food stored on floor. - jugs of cooking oil - various items on floor in walk in cooler - various items on floor in walk in freezer

Basic - Hole in or other damage to wall. - gapped openings around conduits and pipes at rear of kitchen

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets soiled at cookline coolers Repeat Violation

Basic - Stored food not covered. - bulk flour and grains in bags and containers left open

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wood food-contact surface not properly sealed. - unsealed wood used as shelf in walk in cooler

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee sneezed into hands no hand wash.

High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over green peppers in walk in

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - breaded chicken, chicken wings, rice (74 - Cold Holding) Observed at cook line. Operator states brought out during busy hours. Manager moved to cooler. MAIN COOKLINE COOLER: - cooked shrimp (50F - Cold Holding)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - no soap, no paper towels at hand wash sink - no paper towels in customer restroom. Operator restocked Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl, no handle observed in bulk food bins Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers

Basic - Cardboard used to line food-contact shelves. - cardboard on floor in walk in cooler storing various food items

Basic - Ceiling tile missing. - in customer area Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. - at cook line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - in walk in cooler

Basic - Equipment in poor repair. - bottom of Frigidaire upright freezer

Basic - In-use tongs stored on equipment door handle between uses. - at wok station Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gasket soiled at reach in cooler on cookline - walk in cooler fan cover dusty - hood filters

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler. - at cookline

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wood food-contact surface not properly sealed. - wood blocks on triple sink - unsealed 2x4 used as shelves in walk in cooler and freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut broccoli in walk in cooler. Printed operator safe food storage

High Priority - Toxic substance/chemical improperly stored. Bleach stored next to seasoning on prep table at cooks line Corrected On-Site

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. Printed operator handout Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line stained and grooved

Intermediate - Handwash sink used for purposes other than handwashing. Observed food particles in sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink located by triple sink Corrected On-Site

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. Printed operator food employee reporting agreement

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Uncooked French fries, uncooked tostones, cooked wings,cooked breaded chicken with no time plan cooked less than four hours.Printed operator time plan Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl instead of scoop for sugar,salt and rice

Basic - Ceiling tile missing. In dining area over booth by bathroom

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cook drinking out of cup on cooks line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several food items in plastic bags in walk in cooler and walk in freezer,per operator they are for her personal use

Basic - Equipment in poor repair. Bottom of reach in cooler at cooks line is rusted

Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored directly on floor by triple sink Cooked shrimp in bowl stored directly on floor in walk in freezer

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (68F - Cold Holding); wings (70F - Cold Holding); wings (75F - Cold Holding); chicken (68F - Cold Holding); ham (68F - Cold Holding) operator is holding these items out of the refrigerator. Provide the time as a public health form Make cooler ; bean sprouts (46F - Cold Holding); cut cabbage 46° unit found open at 1:00

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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dating system in place

Basic - Bowl or other container with no handle used to dispense food. Rice bag

Basic - Food stored on floor. Walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in the walk in cooler are soiled and rusty

Basic - Outer openings not protected with self-closing doors.

Basic - Plumbing system in disrepair. At the mop sink the back flow protector is broken and needs to be repaired

Basic - Stored food not covered. Rice and corn starch bags open

Basic - Time/temperature control for safety food thawed in an improper manner. Pork in standing water 70° at the 3 compartment sink

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in a bucket

High Priority - Dented/rusted cans present. See stop sale. Can of mushrooms damaged

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in a tub on the counter 58° cold hold -cut cabbage (46F - Cold Holding)

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. Provided DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events

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

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. Provided DBPR HR 5030-103 EMPLOYEE HEALTH Food Employee Reporting Agreement

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dating system in place , no item dated

Basic - Bowl or other container with no handle used to dispense food. Rice bags

Basic - Employee eating while preparing food. Employee eating wings in the kitchen

Basic - Equipment in poor repair. Handle to microwave Is missing

Basic - Food stored on floor. In the freezer -oil in the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Outer openings not protected with self-closing doors.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of make cooler soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes, corn

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia thawed in the ROP package in the walk in cooler

Basic - Equipment in poor repair. Gasket to the low boy line cooler is ripped

Basic - Floor area(s) covered with standing water. At the main make cooler

Basic - Food stored on floor. In the freezer In the walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Door handle to the frigidaire freezer -gasket to the make cooler door slimy

Basic - Outer openings not protected with self-closing doors.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn (48F - Cold Holding); potatoes (46F - Cold Holding); lower part , crawfish (46F - Cold Holding ) make cooler on the line unit tripped the breaker Tub of butter 64° cold hold sitting out operator returned to the cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flow protector is damaged . Please add a exterior vacuum breaker to the faucet

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food not dated

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in a spray bottle not labled

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Taliapia thawed in ROP bags

Basic - Dead roaches on premises. Under the shelf in the stock roomm

Basic - Food stored on floor. In the walk in cooler and freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Standing water

Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink drain

High Priority - Container of medicine improperly stored. Employee medicine stored over the make cooler at the line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked corn in the walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 90° cold holding sitting out of refrigeration operator stated that they were taken out 15 min ago Operator returned the wings to the cooler Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training jarcas

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items not dated in the cooler or walk in

Basic - scoop handle stored in the dry bin touching the product (sugar)

Basic - Employee with no hair restraint while engaging in food preparation. Young person in the kitchen no hair restraint

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Wings stored in the 3 compartment sink under water at 54° . Operator moved items to the walk in cooler Corrective Action Taken

Basic - Stored food not covered. In the walk in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in the mop bucket