Kelly's Cajun Grill

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed food items on the floor in main kitchen. CA advised PIC that all food items must be 6 inches off the ground. least 6 inches (15 centimeters) above the floor.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed opened drinking water bottle in non employee area . CA advised PIC that beverages need to be in a single use cup and in employee area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Food separated and protected — Inspector Note: Observed raw chicken over shrimp in WIC. CA advised PIC of proper meat order. Food shall be protected from cross contamination

Food stored covered — Inspector Note: Observed uncovered food in RIC and RIF. CA advised PIC that food must be protected. this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed. I sanitizer in 3 compartment sink. CA advised PIC to put in a maintenance order. Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.