CAJUN CITY SEAFOOD AND WINGS

Violations (5)

• 2-2ERepeatCorrected on site

  Response procedures for vomiting & diarrheal events

  Violation of Code: [511-6-1.03(6)] Facility did not have EPA registered disinfectant effective against Norovirus. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. COS: PIC bought bleach containing sodium hypochlorite. Corrected On-Site. Repeat Violation.

• 4-2B

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(7)(a)1] Observed brown and pink buildup along food contact surface of main kitchen ice machine baffle and interior walls. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. New Violation. Correct By: 10/23/2026

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several cold held TCS food items holding above 41F in main kitchen walk in cooler and front food service reach in cooler *see asterisks*. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: All items discarded. Corrected On-Site. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed turkey necks not cooling at a rate to reach 70F within 2 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C) COS: Turkey necks were moved to walk in freezer; reached 94F at 4:28pm. Turkey necks were discarded Corrected On-Site. New Violation.

• 14ACorrected on site

  In-use utensils: properly stored

  Violation of Code: [511-6-1.04(4)(k)] Observed scoop handle for cajun seasoning touching seasoning on main kitchen countertop. Observed container used as portioning container for two bulk containers of cajun seasoning in main kitchen on rack. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon COS: Scoop was replaced with longer spoon for handle to be above food, containers were removed from bulk container of cajun seasoning. C/A: Corrected On-Site. New Violation.