Krazy Cajun Seafood & Hibachi

Inspector's notes

Observed beverages stored in front of the hand wash sink at bar area, hand wash sink was not accessible at time of inspection. All hand wash sink must be accessible at all times. Manager moved the beverages away from the hand wash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fly strips hanging from the ceiling directly above food storage/preparation areas. Insect control devices shall not be located directly over exposed food, clean equipment, utensils, linens, unwrapped single-service articles, or food-contact surfaces. Manager removed fly strips at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed garlic in oil stored on food prep bench with internal temperature of 65*F, manager stated the garlic in oil was taken out from cold holding unit less than one hour prior to inspection. Explained why garlic in oil is a TCS food to manager. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager put the garlic in oil back to cold holding unit at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Rice scoops stored in containers of 88*F water. PIC provided hot water for the scoop storage. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks stored on and above prep table. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee rinsed hands at the sink without soap then dried with a cloth towel. Manager had employee wash hands properly. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Hand washing sink immediately next to the sanitize side of the 3 comp sink with no splashguard. Please provide splashguard to the hand washing sink to prevent splash contamination of clean dishware.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee washed pan at the 3 comp sink and put it back on the rack of clean equipment without sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. PIC had pans re-washed and sanitized.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked crawfish, cut sausage and raw beef stored above the top of pans in the top of the cook line cold table at 50*F to 54*F internally. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Please maintain TCS foods below the proper fill level to ensure they are kept cold. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks stored on shelves above prep tables. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. In cook line cold table, raw chicken stored above raw beef and in the top of the cold table, raw chicken stored behind the raw beef. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Corrective Action: Corrected at time of inspection. Bottle of Dayquil and first aid kit stored on shelf above prep table and cold table. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Shut-off nozzle connected to hose on mop sink faucet downstream of an atmospheric vacuum breaker. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers.

Repeat Violation Noted the fryers are at the edge of the hood. Please move the equipment 6 inches inside the hood or provide stainless steel side wing from top of the hood to the 6 inches from the floor. 6-201.16 - Core: Wall and Ceiling Coverings and Coatings