- Basic - Bowl or other container with no handle used to dispense food. In marinade
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Reuse of single-service articles. Reusing chicken boxes
- Basic - Utensil made of wood and nails. Manager used when cooking chicken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 52f manager placed in walk in cooler. Less than four hours.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken manager placed in walk in cooler. **Corrected On-Site**
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.rice
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.sugar
- High Priority - Nonfood-grade drill used as a mixer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 44f advised
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 109f . Manager states sitting out for 20 minutes placed in walk in cooler. **Corrected On-Site**
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice,corn ,chicken 110f to 119f advised to reheat.chicken 90f less than 4 hours place Ed in walk in cooler.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken at front counter temp at 121°, less than 4 hours. Advised
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. In kitchen
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
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