The Cajun Quarter, 118 W Ruby St, Tavares, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Build-up of grease/dust/debris on hood filters. Above charbroiler.
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters portioned in buckets in cooler by raw bar.
- Basic - Covered waste receptacle not provided in women's bathroom. ADA restroom in pool room.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Retested at 50ppm. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cheese grits in walk-in cooler. Clams over ice cream in reach in freezer. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hand wash sink closest to dirty dish drop and right end of cook line. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. End of cook line.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
|
10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Prep cooler at cookline. TCS foods in unit less than 2 hours. corrective action taken: product iced.
- High Priority - Dented can present. Tomato paste. corrective action taken: can segregated for return to vendor.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Waitress adding spices to plated foods with barehands. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. raw shell eggs stored over cooked foods. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Prep cooler at cookline. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
|
12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
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