FRANK'S CAJUN AND SOUL KITCHEN

Observed no overhead protection provided for in-use outdoor grill area.

C/A: Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete

Correct in 30-days.

1/14/2026: Operator informed EHS via email that facility will discontinue use of smoker due to being unable to satisfy outdoor cooking area requirements. EHS will conduct informal to verify use of outdoor cooking area/smoker has been discontinued.

COS- Informal 1/21/2026: EHS conducted informal to verify discontinuation of smoker. EHS observed smoker not in-use.

1/28/26: Outdoor grill/cooking area approved for use by health authority; photos taken and added to file.

Observed several ready to eat foods (greens, mac/cheese, cooked brisket, shredded iceberg lettuce, and comeback sauce) prepared more than 24-hours ago stored in RIC 1, RIC 2, and 2-door prep cooler in main kitchen without date markings.

CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

COS: All foods date marked.

Observed several cases of bottle beverages stored in employee restroom in main kitchen.

C/A: Food may not be stored in toilet rooms.

Remove in 3-days

Observed no CDPH Inspection report posted in public view for facility.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

1. Observed floor with several tiles missing or in disrepair throughout the facility.
2. Observed accumulated dust and drippage along walls throughout facility.

C/A: All physical facilities shall be maintained in good repair.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed numerous ready to eat foods rice, mac/cheese, potato salad, corn, green beans, collards in the two door reachin prepared Sunday without date markings. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: All foods date marked November 10.

Observed utensils stored in two pans of water at 111F and 113 F on the counter top. CA: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

CORRECT WITHIN 10 DAYS

Observed utensil handles touching sugar, brown sugar, and rice in bulk containers. CA: Utensils shall be stored in the food with their handles above the top of the food and the container; CORRECT WITHIN 10 DAYS

Observed no test strips to test quaternary ammonia solution. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. CORRECT WITHIN 10 DAYS

Observed floor with tile missing or in disrepair throughout the facility. CA: All physical facilities shall be maintained in good repair. REPAIR SHOULD OCCUR WITHIN 30 DAYS.

Observed green beans and beans hot holding in steam well in main kitchen below 135F. (see asterisks) C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: Food items reheated to 165F.

Observed hand sink in main kitchen not accessible due to towels and container stored in sink basin. C/A: Hand sink must remain fully accessible at all times. COS: Items removed and sink cleaned

Observed paper towel dispenser in disrepair and hand-wash sink in main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. PIC has new paper towel dispenser on-site to be mounted today.*

Observed no internal thermometers for RIC 1 or RIC 2 in main kitchen. C/A: Provide internal thermometers for each unit.

Observed RIC 1 near door with odor and spillage along base of unit in main kitchen. C/A: Clean/sanitize unit; Ensure all surfaces are cleaned often enough so as to be free of accumulations.

Observed floors with grease, dirt, and debris throughout main kitchen area of facility. C/A: Physical facilities must be kept clean and good repair. All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.