CHAO CAJUN

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean food containers stored next to hand wash at dishwashing area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee personal foods stored in walk in cooler not identified from establishment foods.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle their personal items and immediately after, donned one glove to replace line item

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. minced garlic in oil (46F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 4hrs. Observed food item not properly seated inside kitchen flip top, but above container of chopped carrots. Operator placed inside walk lowboy cooler underneath flip top for quick chill Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 50ppm). Operator remade to 100ppm Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 50ppm). Operator remade to 100ppm Corrected On-Site Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cash register handled cash and loose change with gloves on. Same employee without changing gloves or washing hands grabbed to go cups for free samples. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fryer; fried chicken (104-138F - Hot Holding). Observed food in frying basket. Heat from fryer only heating up the bottom of the food inside the frying basket as the top is colder. Operator dropped food in fryer 169F Corrected On-Site Repeat Violation Admin Complaint

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 50ppm). Operator remade to 100ppm Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mixed veg (121F - Hot Holding). Observed food in shallow pan, also observed pan of food not directly seated in hot table. Operator made to reheat to 165F Corrective Action Taken

Basic - Stored food not covered. Container of mixed veg not stored covered in kitchen flip top. Operator covered Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bucket of cornstarch and water mix not labeled in walk in cooler. Operator labeled Corrected On-Site