Krazy Cajun Seafood & Hibachi

Inspector's notes

Observed two containers of lobster bisque and one container of cooked chicken missing date marks. Informed person in charge (PIC) that TCS foods should be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC stated those items are from Monday. Items were date marked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed abundant buildup on the wall behind the handwash sink, prep sink, and warewashing machine. Please clean prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed gap between handwash sink and wall. Discussed with person in charge the importance of re-caulking the gap to maintain smooth and cleanable surface. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked corn, and cooked potatoes in steam table measured 117 - 123 degrees F. Items had been prepared recently but the steam table had not been turned on. Heating unit was turned on and food was reheated. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 unlabeled cleaning chemical spray bottles in server areas during inspection, chemicals were identified and labeled at time. Please ensure all hazardous cleaning chemicals are clearly labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Handsink and 2 compartment sink in warewashing area have separated from wall. Please reseal sinks to walls at juncture. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 2 steamer baskets filled with cooked potatoes being stored on shelf below prep table at ambient temperature, items measured 77 degrees F. Employee said they had been there for about an hour and a half. Items were reheated to be hot held at time. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked wings are held using time as a control on shelf below prep table near flat top. Wings had been out for nearly 2 hours and did not have the time recorded to document when they were moved to ambient temperature. Time was recorded at time. Please ensure food items held using time as a control have the start times documented to ensure a timely discard. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination... Observed case of raw eggs being stored on top shelf above cooked noodles, mushrooms, and broccoli in walk-in cooler. Eggs were moved to safe location at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.... Mechanical warewashing machine measured 0 ppm available chlorine after multiple cycles, while in use during inspection. Service call was placed at time and 3 compartment sink will be used instead until machine is repaired. Please ensure chlorine sanitizer is maintained between 50-100 ppm for effective sanitizing of wares. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding... Cooked potatoes and cooked corn on the cob measured 90-94 degrees F in steam table during inspection, it was determined that the unit had come unplugged. Employee said that it had only been there for around 30 minutes and reheated items to 165 degrees F at time. Please ensure time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage... Observed kitchen knives being stored pinched between prep tables while in use during inspection. Please ensure utensils are stored in a clean dry area between uses. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing... Observed handsink in front area being used to dump and refill sanitizer bucket. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination... Observed large case of raw eggs being stored on shelf above cooked potatoes in walk-in cooler, eggs were moved to bottom shelf at time. Please ensure raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces... Mechanical warewashing machine measured 0 ppm while in use during inspection. Sanitizer bucket was replaced and line was primed at time. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers... Observed 3 unlabeled chemical spray bottles in front area and prep area, chemicals were identified and labeled at time. Please ensure all cleaning chemicals are clearly labeled. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System... Observed hose with spray nozzle connected to mop sink faucet (downstream from atmospheric vacuum breaker (AVB) device) while system was fully under pressure. Sink was turned off and hose was removed at time. Please ensure only approved plumbing systems are utilized and AVB devices are not subject to constant pressure and abuse. Correct By: Corrected At Time Of Inspection