DAT CAJUN PLACE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soft shell crab in fry station drawers at 47F, in cooling unit for around two days, and par cooked chicken wings in fry station lowboy at 50F, in cooling unit since the day before, per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soft shell crab in fry station drawers at 47F, in cooling unit for around two days, and par cooked chicken wings in fry station lowboy at 50F, in cooling unit since the day before, per operator. See stop sale.

Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks in the outside storage/walk-ins shed. One tank in the bar storage room.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bar's reach in coolers holding beers, with buildup of soil in the bottom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over coleslaw and portioned salsa cups in salad station reach in cooler. Manager removed tuna at the time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced green tomatoes in appetizer station at 47F. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Bread pudding in hot holding sham in appetizer station at 115F. Per manager, item placed in oven for reheating for 3 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced green tomatoes in appetizer station at 47F. Per manager, tomatoes stored overnight. See stop sale. Bloody Mary mix in bar walk in cooler at 46F. Per manager, item in walk in cooler for 20 minutes.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Bread pudding in hot holding sham in appetizer station at 115F. Per manager, item placed in oven for reheating for 3 hours. See stop sale.

Basic - Bar reach in coolers interiors soiled.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cooking line wearing a watch.

Basic - Equipment in poor repair. Broken gasket in hot holding sham in appetizer station.

Basic - Ice buildup on the floor under the fans in outside walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in expo line in standing water at 69F. Manager took utensil to ware washing area at the time of inspection. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Double sliding doors reach in cooler in bar area, used for chilled glasses.

Basic - Two ice scoop handles in contact with ice at the bar. Manager appropriately stored them at the time of inspection. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. Large gas tanks in storage building at the back of the establishment. For reporting purposes only.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after preparation. Crawfish salad in walk-in cooler from 11-6 not used by 11-18. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk iced on fry station counter 46F, per manager buttermilk out approximately 1 hour. Ice water added to ice bath, corrected to 41F. Boudin balls on app station counter 62F, per manager item placed on counter approximately 2 hours prior. All Boudin heated and placed in hot holding during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags for pre-shucked oysters being marked for the day the oysters were shucked.

Intermediate - Manager or person in charge lacking proof of food manager certification. No certification provided for Okeito

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer behind bar unlabeled. Employee labeled bottle at time of inspection. Corrected On-Site

Basic - Food stored on floor. Bags of crawfish seasoning on floor in storage building.

Basic - Food stored on floor. Bins of red beans cooling and French fries stored on floor in walk in freezer. Manager placed red beans on shelf. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at oyster bar. Manager placed a sign at sink. Corrected On-Site

Basic - Soiled dry wiping cloth in use at breader station under flour and milk bath.

Basic - Stored food not covered. Multiple pans of sauce and reaped beans stored in walk in cooler and freezer not covered. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spaghetti noodles at 90F. Manager stated only out for 3 hours and put spaghetti back in walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle holders behind bar and ice machines in back of restraint with mold like substance inside. Manager had employees clean holders and ice machines. Corrective Action Taken

Basic - Food stored on floor. Observed pickles and wings on floor of walk in cooler and shrimp on floor of walk in freezer. Manager put all items in both coolers on shelves. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks with food contact side upright. Manager had employee put handles up and run back through dish machine. Corrected On-Site

Basic - Stored food not covered. Observed sauces in walk in cooler and beans in hot well not covered. Manager had employee cover everything. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled shrimp in app station 55F, per manager over night. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright oyster station cooler: shredded cheddar 44F, moved to freezer at time of inspection for rapid cooling. Retemped at 40F. Boiled shrimp in app station 55F, per manager over night. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dish rack over clean squeeze bottles. Drink removed at time of inspection. Corrected On-Site

Basic - In-use ice paddle for ice machine located outside not stored in a protected manner between uses. Items brought inside and washed and relocated. Corrected On-Site

Basic - Soiled floors/carpeting. Debris on floor in front of bar dishwasher.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sandwich station make: shredded cheddar 57F, salsa 56F, per manager over night. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich station make: shredded cheddar 57F, salsa 56F, per manager over night. See stop sale. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided clean up flyer to manager.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement form to manager

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink near dish pit due to leak.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw burger patty 48F, per manager overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patty 48F, per manager overnight. See stop sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Speed rack: dirty rice cooling 106F, to 106F in 50 mins. Manager had rice was transferred to small containers and put in walk-in. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee began cleaning at time of inspection. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to bread pudding under expo line. Employee removed drink. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Oyster knives stored in space between oyster trough and wood frame. Manager removed knives at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinet at oyster bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in walk-in cooler over raw shrimp. Manager removed chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice buttermilk of fry station table 59F, less than 4 hours per manager. Voluntarily discarded by manager at time of inspection. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at bar hand wash sinks. No appear towels at one sink. Manager restocked at time of inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar ice machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling missing in beer walk-in due to condensation issue. Operator working to repair.

Basic - Ice scoop handle in contact with ice. Bar ice well and server station ice well near bar. Manager moved scoops at time of inspection. Corrected On-Site