FRANK'S CAJUN AND SOUL KITCHEN

Nonfood-contact surfaces clean — Inspector Note: Observed heavy grease build-up along sides and back of fryers in main kitchen. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink in main kitchen with bags and containers stored in sink basin. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS: all items removed from hand sink.

Contamination prevented during food preparation, storage, display — Inspector Note: 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

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Food stored covered — Inspector Note: 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.

Proper date marking and disposition — Inspector Note: 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.