KELLY'S CAJUN GRILL

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Operator cooked chicken to 156F initially. Than reheated temperature up to 171F. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. On the dry storage shelf across from prep table. Oyster sauce can found with bent seam.

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator fixed. Corrected On-Site

Basic - Floor area(s) covered with standing water. Near the reach in cooler, collection of water can be seen.

Basic - Floor soiled/has accumulation of debris. In front of the wok station area is soiled with grease and some food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler soiled with water and other substance.

Basic - Standing water in bottom of reach-in-cooler.

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-07-22: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils washed in soap and chlorine and then rinsed with water. Intensional not sanitized after use. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed an accumulation of old food debris on can opener attached to prep table next to walk-in cooler. Employee washed can opener. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler red beans cooked 11/19 not date marked. Warning

Basic - Food not stored at least 6 inches off of the floor. Observed cooked chicken stored less than 6inches of the floor. Employee removed and stored appropriately. Corrected On-Site Warning

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth stored on top of sugar bin next to flip top cooler in kitchen. Employee removed and stored appropriately. Corrected On-Site Warning

Basic - Stored food not covered. Observed cooked peas stored uncovered in walk-in cooler. Warning

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed bourbon chicken (135-200F - Cooking). Employee placed chicken back on grill to complete the cooking processes. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried fish (125F - Hot Holding). Per operator,item has been out of temperature for approximately 5mins. Reheated to 190F. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored next to cans of oyster sauce.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in kitchen. PIC replaced sign. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed +200. Corrected to 100ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (61F - Cooling). Per operator item has been cooling for more than 6 hours but did not make it to 41F. See stop sale. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (61F - Cooling). Per operator item has been cooling for more than 6 hours but did not make it to 41F. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spaghetti (124F - Hot Holding) at front counter. Per operator Item was placed on line approximately 45mins prior to inspection. Item was out of temperature for approximately 15 mins. Employee voluntarily discarded.

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. Observed Justin P. employed one week.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed packs of single service boxes stored on top of and next to employee bag. Employee removed back and stored appropriately. Corrected On-Site

Basic - Food stored on floor. Observed bucket of seasoning stored on floor across from standing freezer. Employee removed.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Walk in cooler Observed spaghetti (50F - Cooling). Per operator, item was placed in cooler the day prior to inspection but did not make it to 41F within 6 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Walk in cooler Observed spaghetti (50F - Cooling). Per operator, item was placed in cooler the day prior to inspection but did not make it to 42F within 6 hours. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Storage shelf above flip top cooler. Observed employee beverage stored next to spices and seasoning above flip top cooler across from cooking unit. Manager removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor next to mop sink.

Basic - Food stored on floor. Kitchen Observed: - Bucket of salt stored on floor next to reach in cooler - Bucket of fish seasoning stored on floor next to storage shelf.

High Priority - Employee washed hands with cold water. An employee washed their hands with cold water. Inspector educated the employee on proper hand washing procedures. Employee re-washed their hands properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup ob the can opener blade.

Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical sprat bottle at the mop sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside of the white chest freezer in the back kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is grease dripping from the hood filters over the grill.

Basic - Wet mop not stored in a manner to allow the mop to dry. There is a wet mop stored inside of the wringer of the mop bucket.

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket in hand-wash sink at front counter. Operator removed. Corrected On-Site

Basic - Working containers of cornstarch removed from original container not identified by common name. Operator labeled. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vacuum breaker missing between hose and faucet of mop sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee beverage stored in front counter handwash sink. Operator removed and restored access. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at handwash sink at front counter. Operator provided with towels at time of inspection. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser unable to dispense soap at front counter dispenser. Operator provided with alternative soap. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in rear kitchen area with heavy cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on front counter ice machine. Operator removed and stored appropriately. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed torn gasket on chest freezer and standing freezer. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket. Still damp. Operator removed and stored hung up on wall to allow to dry. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breaded fish (120°F - Hot Holding) in small tray not in contact with water under at front steam table. Operator stated was cooked at 12pm, observed at 3:03 pm. Operator reheated to 165°F. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed hose attached to mop sink and no vacuum breaker installed between them.

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee working with raw shrimp using bare hands to remove from water bath used to thaw product and item moved to walk-in cooler; item is not being heated until later.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in rear warewashing area blocked by equipment stored on floor such as mop bucket, empty containers, cleaning supplies. Operator removed and stored appropriately. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Operator items stored in handwash sink at front counter to rinse. Operator removed items. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in front counter area with mold like substance on shield.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee beverages on cook line. One of shelf above make table and one on container of flour. Operator removed and stored appropriately. Corrected On-Site

Basic - Equipment in poor repair. Observed chest freezer with gasket torn off from door and hanging in unit. Repeat Violation

Basic - Food stored on floor. Observed fry oil and container of soy stored on floor in kitchen. Operator removed and stored appropriately off of the floor. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with food debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). Operator remade to 100 ppm. Corrected On-Site