RAISING CANE'S RESTAURANT 0956

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm corrected to 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut leaf green 45f to 52f less than four hours -Cole slaw 45f to47f advised to keep a lower level Less than 4 hours Per manager took temperatures this morning and temperatures where in range

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -cookline Placed paper towels by sink Corrected On-Site

Basic - Single-service articles improperly stored. -box of jugs stored on floor Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cole slaw 44f to 49f less than 4 hours placed in walk in cooler -chicken 45f Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands in sink with dirty water that is next to hand wash sink. Then dried hands and put gloves on to bread chicken. Manager coached employee

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -next to breading station and restroom Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut leafy green 44f manager discarded

Intermediate - Water pressure lacking at fixtures that require the use of water. -handsink next to breading station, manager placed on work order

Basic - Food stored on floor. - box of lemons on floor Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Single-service articles improperly stored. -box of jugs on floor

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 probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. -bathrooms

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. -all handsinks,operator waiting on order