Cajun Experience (The), 14 Loudoun St, Leesburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 09, 2009 | Follow-up | 1 | 1 | Details / Comments |
|
May 27, 2009 | Routine | 3 | 3 | Details / Comments |
June 09, 2009 (Follow-up)
Violations:
- 0800 - Critical Repeat Foods are not being adequately cooled to prevent the growth of harmful bacteria. A container of food cooked last night was measured at 50F.
Discard the improperly cooled food. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 additional hours. - 1610 - Repeat The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Do not resume use of the machine until it has been adjusted to provide 50 ppm chlorine. Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
Correct the remaining critical violation within 24 hours, the other within two weeks. Reviewed cooling and cooling methods with operator.
May 27, 2009 (Routine)
Violations:
- 0450 - Corrected During Inspection Critical An employee was observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0470 - Corrected During Inspection Critical Raw shell eggs stored above ready-to-eat foods in the walk-in cooler.
Store raw animal foods below ready-to-eat foods. - 0800 - Critical Seafood gumbo noted not being adequately cooled to prevent the growth of harmful bacteria. This item was date marked as being prepared on 05/26 and was measured at 55F.
Discard the improperly cooled food. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Do not resume use of the machine until it has been adjusted to provide 50 ppm chlorine. Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. - 2000 - A box of disposable napkins were found stored on the floor.
Store single use items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3340 1 - Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Correct the critical violations within 24 hours, all others within two weeks. Provided cooling charts to operator. Reviewed reheating for hot holding with operator. Recommend adding additional ice making capability and refrigeration capacity in preparation area.
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