CAJUN STEAMER BAR & GRILL health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. 4-301.14 Repair or replace ventilation hood systems and devices (including filters).// The baffles in the ventilation system had grease accumulation and were damaged.

(A)(2) Maintain TCS food at 41 F or below.// Cut lettuce, Cut tomatoes, and cheese ranging between 46-54 F. The establishment plans to put the food being stored in the cold well on a time as a public health control plan.

Allow utensils to air dry before stacking.// Wet stacking of dishes on the clean dish shelf.

5-205.15(A) Repair the plumbing system according to law. (sewage)// The hand sink near the WI cooler and ice machine had what appeared to be a clogged drain. The clogged drain was causing the water to come back on the floor from drain. The back flow issue was not spreading throughout the establishment and the station was shut down. The PIC will fix the issue immediately.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Ventilation hoods had debris accumulation.

(A)(2) Maintain TCS food at 41 F or below.// Alfredo sauce with whipping cream , spinach dip with cheese, and different types of cheese ranging between 44-46 F.

3-501.17(A) (If food has been frozen--per guidance from FDA) Properly date mark all TCS food prepared in-house with: date prepared; date frozen; date removed for thawing; date to discard—not to exceed 7 days total (exclude days that the product was froze// Cooked noodles were dated marked for over the 7 day period. The label read that the food was prepared on 5/2/2026 and to use by 5/10/2026. The PIC discarded the food items.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)// The low temp Chlorine dish machine behind the bar tested 0 PPM twice. The establishment will use the three compartment sink or the low temp Chlorine dish machine in the kitchen until the machine is repaired.

JCDH 2.2 Provide food safety training for all food handlers as required.// Five employees had food handlers cards that expired in 2025. There was only proof of one up to date JCDH food handler card and the rest of the employees did not have a card.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Two knives and a container in storage on the clean dish shelf had food debris accumulation.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. 4-301.14 Repair or replace ventilation hood systems and devices (including filters).// The ventilation hoods have debris accumulation and there is a gap in the system. New baffles neeeded

(A)(2) Maintain TCS food at 41 F or below.// Beef, fish, chicken, and gator raanging between 44-51 F in the RI cooler. The food was discarded and the establishment will not use the cooler until fixed or will use ice to help keep the food in the cooler 41 F or below (COS)

Store food wrapped, in packages or in covered containers to prevent contamination. // Food stored in containers uncovered in RI coolers

Allow utensils to air dry before stacking.// Wet stacking of dishes on the clean dish shelf