KING CAJUN

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -100 ppm

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

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. -new hire

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -bar

Intermediate - Spray bottle containing toxic substance not labeled. -pink chemical

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on shelf above prep table -drink on cutting board

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on cutting board

Basic - Food stored on floor. -walk in freezer

Basic - Reuse of single-service or single-use articles. -white containers

Basic - Time/temperature control for safety food thawed in an improper manner. -chicken and fish Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -seasoning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored over wine. Corrected On-Site

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

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

Intermediate - No soap provided at handwash sink. Kitchen. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Food stored on floor. French Fries, walk in freezer. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.

Basic - Single-service articles improperly stored. Plastic forks stored on the floor.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline - by 3 compartment sink

Intermediate - Probe thermometer not within the intended measuring range of use.

Basic - AC leaking into bucket in dining room. Manager states called contractor.

Basic - No handwashing sign provided at a hand sink used by food employees. -bar