CAJUN CATCH SEAFOOD & BOUCHERIE - KITCHEN

A piece of kitchen equipment was either poorly built, damaged, or in a state of disrepair that could create a food safety risk.

LABEL – PACK AT RETAIL, BULK FOODS, CONTAINERS

NON-FOOD CONTACT CONSTRUCTION

CLEAN EQUIPMENT/SINGLE SERVICE STORAGE

MAINTENANCE EQUIPMENT

The sink used for sanitizing dishes and equipment wasn't set up with the correct amount of cleaning chemicals.

NON-FOOD CONTACT FREQUENCY OF CLEANING

The sink used for sanitizing dishes and equipment wasn't set up with the correct amount of cleaning chemicals.

WALLS AND CEILINGS

NON-FOOD CONTACT SURFACES CLEAN

CLEAN EQUIPMENT/SINGLE SERVICE STORAGE

The ice used to keep food cold is being stored or handled in a way that could contaminate it.

FOOD STORAGE – 6” OFF FLOOR, DRY, COVERED

NON-FOOD CONTACT SURFACES CLEAN

FOOD STORAGE – 6” OFF FLOOR, DRY, COVERED

LABEL – PACK AT RETAIL, BULK FOODS, CONTAINERS

There was no backflow prevention device on the plumbing, meaning contaminated water could potentially flow backward into the clean water supply.

There was no backflow prevention device on the plumbing, meaning contaminated water could potentially flow backward into the clean water supply.

The restaurant didn't have soap or paper towels available at the handwashing sink.

The restaurant didn't have soap or paper towels available at the handwashing sink.