CAJUN BISTRO 7

FOUND 3 PROPANE TANKS INSIDE THE DRY STORAGE ROOM. [CA] REMOVE THESE TANKS FROM THE FACILITY.

REPEAT VIOLATION MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS. [CA] WITHIN 2 WEEKS, PROVIDE THE FOOD SAFETY CERTIFICATE FOR MANAGERS.

FOUND WASTE WATER INSIDE THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.

FOUND THE OUTSIDE OF THE CRAY FISH CONTAINERS IN THE REACH IN REFRIGERATOR WITH GREASE AND GRIME. [CA] CLEAN THE CONTAINERS MORE OFTEN.

FOUND THE SAUSAGE AT 77F STORED ON THE FOOD PREP COUNTER. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE FOOD HAS BEEN OUTSIDE THE REFRIGERATOR FOR ABOUT 1 HR, PER OPERATOR. IT WAS PLACED BACK IN THE REFRIGERATOR.

FOUND A COUPLE OF WIPING CLOTHS STORED ON THE FOOD PREP AREAS IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.

FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.

FOUND THE WALLS AND FLOOR NEAR THE FOOD PREPARATION SINK AND THE HAND WASH SINK IN THE KITCHNE WITH MOLD LIKE SUBSTANCE AND FOOD DEBRIS. [CA] CLEAN THESE AREAS MORE OFTEN.

FOUND CONTAINERS WITH FOOD STORED ON THE FLOOR IN THE WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.

MISSING A PROBE TYPE THERMOMETER TO TAKE THE INTERNAL TEMPERATURE OF THE BEEF. [CA] PROVIDE THERMOMETER.

FOUND THE RAW BEEF AT 62F ON THE KITCHEN COUNTER. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE; THE BEEF WAS RELOCATED TO A WORKING REFRIGERATOR.

FOUND THE MUSSELS AT 72F, THE OYSTERS AT 62F, ON THE FLOOR IN THE KITCHEN, THE SHRIMP AT 51F AND THE COOKED NOODLES AT 67F AT THE FOOD PREP SINK. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE OPERATOR STATES THEY HAVE BEEN OUT OF TEMPERATURE FOR ABOUT HALF AN HOUR. SA: THEY WERE RELOCATED TO THE REFRIGERATOR.

FOUND THE CRAWFISH BEING SEPARATED (DEAD/ALIVE) ON THE FLOOR IN THE KITCHEN. FOUND THE OYSTERS ON THE FLOOR AND THE MUSSELS ON THE FLOOR. [CA] ENSURE TO DO THIS ACTIVITY ON THE FOOD PREPARATION TABLE OR SINK.

FOUND COCKROACHES THROUGHOUT THE FACILITY AT: THE HAND WASH SINK IN THE KITCHEN, ON THE FLOOR IN THE DRY STORAGE AREA BELOW DRY STORAGE SHELVES, ON THE HALL WAY TOWARDS THE RESTROOM, OUTSIDE THE WALK IN COOLER. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE ENTERING THE BUILDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $298 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR OR OR $645/2-HOUR MINIMUM DURING NON-BUSINESS HOURS, AND UPON INSPECTOR AVAILABILITY. CALL MARCELA AT 408-687-3451 WHEN READY FOR A RE-INSPECTION.

FOUND EVIDENCE OF FLY ACTIVITY.

FOUND A LARGE OPEN BAG OF SUGAR IN THE DRY STORAGE ROOM. [CA] ONCE OPENED STORE ITS CONTENTS IN A FOOD GRADE WASHABLE CONTAINER WITH A LID AND LABEL.

THE FLOOR UNDER THE FOOD PREPARATION SINK HAS MOLD. THE FLOOR IN THE WALK IN FREEZER HAS EXCESSIVE FOOD DEBRIS.[CA] CLEAN THE FLOORS MORE OFTEN.

FOUND A POT WITH CRAWFISH BEING WORKED ON ON THE FLOOR IN THE KITCHEN. [CA] USE FOOD PREPARATION AREAS TO WORK ON CRAWFISH SEPARATION. FOUND BOXES WITH FOOD STORED ON THE FLOOR IN THE WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.

MISSING THE LAST 3 MONTHS OF OYSTER AND MUSSEL TAGS. [CA] STORE 3 MONTHS OF TAGS AND MAKE THEM AVAILABLE FOR REVIEW.

FOUND THE SCOOP INSIDE THE ICE MACHINE WITH THE HANDLE TOUCHING THE ICE. [CA] STORE THE ICE SCOOP OUTSIDE THE ICE MACHINE OR IN A WAY THAT THE HANDLE DOES NOT TOUCH THE ICE.

FOUND THE INSIDE OF THE FACILITY TO BE AROUND 85F WITH NO AIR CONDITIONER WORKING. [CA] ALL AREAS OF A FOOD FACILITY SHALL HAVE SUFFICIENT VENTILATION TO FACILITATE PROPER FOOD STORAGE AND TO PREVENT A REASONABLE CONDITION OF COMFORT FOR EACH EMPLOYEE, CONSISTENT WITH THE JOB PERFORMED BY THE EMPLOYEE.

1. FOUND A JACKET STORED ON THE DRY FOOD SHELF IN THE BACK ROOM. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. 2. FOUND THE MOP INSIDE THE BUCKET. [CA] HANG THE MOP TO AIR DRY. 3. FOUND THE FRONT DOOR OPEN. [CA] CLOSE THE DOOR.

FOUND THE BEAN SPROUTS AT 62F IN THE SERVICE REFRIGERATOR IN THE KITCHEN. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. COS: PER OPERATOR THE SPROUTS WERE HERE ONLY 1 HR. THEY WERE TRANSFERRED TO A WORKING REFRIGERATOR.

THE SERVICE REFRIGERATOR IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR. DO NOT USE IT TO STORE POTENTIALLY HAZARDOUS FOOD UNTIL IT IS IN GOOD WORKING ORDER.

1. THE HAND WASH SINK IN THE KITCHEN IS MISSING PAPER TOWELS IN THE WALL DISPENSER. [CA] PROVIDE PAPER TOWELS. 2. FOUND THE EMPLOYEE WASHING UTENSILS AT THE FRONT HAND WASH SINK. [CA] USE THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE DISHES AT THE 3 COMPARTMENT SINK.