CAJUN SEAFOOD HOUSE health score and inspection history

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.///Completely thawed ROP fish.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Accumulation of rust and food debris on storage shelves in prep area and WI cooler. Accumulation of food debris and grease residue on the exterior of cooking equipment

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.///Handle in the ice in 2 ice machines.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).///CFSM not on duty.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris in floor drains and under cooking equipment. Accumulation of dust on table top fan. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged walls throughout as needed.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. Food debris on the exterior of cooking equipment. Food debris and rust on storage shelves.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Pink slime and black residue drains throughout the facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damage wall, floor tile, base tile and ceiling throughout as needed.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.///Plates, utensils and RI cooler no longer used.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Jackets and purse stored above prep tables throughout facility.