Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
CAJUN CAFE & GRILL
License Number:
NOS6215513
Rank:
Non-Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
27001 N US HWY 19 #2082 CLEARWATER, FL 33761
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
04/12/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
5
8
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table next to rice cooker and cutting board in back kitchen **Corrected On-Site**
Basic - Equipment and utensils not sanitizing after washing and rinsing - reviewed proper use of triple sink with manager - containers rewashed, rinsed , sanitized . **Corrective Action Taken**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine - manager changed solution - 100 ppm chlorine **Corrected On-Site**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. 129°inside warmer - reheated to 166° **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice on prep table 66° for 1 hour per manager - moved to walk in cooler - rice reheated **Corrective Action Taken**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. More than 200 ppm chlorine at front line - solution changed to 50 ppm chlorine **Corrected On-Site**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer washing food containers/ cutting boards without sanitizing them - discussed proper use of triple sink **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing. Employee added water to sanitizer bucket and rinsed towels in front line hand sink - discussed proper use of hand sinks - for washing hands only **Corrective Action Taken**
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Using chlorine but have quaternary test strips
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
