3-501.16 Maintain potentially hazardous food at 41 F or below. /Raw hamburger meat and pork sausage were out of temperature at 60-75F due to thawing too long in prep sink. In addition, flounder, spinach dip, and dirty rice on make table cooler was out of temperature at 45-47F. Buttermilk stored in ice bath was out of temperature at 48-50F. These foods were voluntarily discarded, violation was COS. 6-501.111 Provide effective insect control. /Live roaches were observed on food shelves and walls in prep area of kitchen. 4-601.11 Clean exteriors of equipment and storage shelves throughout the kitchen. 4-901.11 Allow utensils to air dry before stacking. 4-903.11 Store clean equipment and utensils covered or inverted. 5-501.113 Keep dumpster closed. 5-501.115 Remove unnecessary items from refuse storage area. Clean the refuse storage area as often as necessary to maintain cleanliness. 5-501.116 Clean dumpster.
4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold. 3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. 4-601.11 Clean exteriors of equipment, interiors of refrigeration units, and storage shelves throughout the kitchen. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. 4-901.11 Allow utensils to air dry before stacking. 5-205.15 Repair condensate leak in WI freezer. 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean. /Toilet in mens restroom was not clean.
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