CAJUN EXPRESS, 2740 Eastland Mall #3, Columbus, OH 43232 - Restaurant inspection findings and violations



Business Info

Restaurant: CAJUN EXPRESS
Address: 2740 Eastland Mall #3, Columbus, OH 43232
Total inspections: 12
Last inspection: Oct 2, 2012
Score
(the higher the better)

97

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Equipment is not approved by a recognized agency or authority.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food employees did not wash hands properly.
  • In-use utensils are improperly stored.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • The person in charge was not ensuring that employees were effectively cleaning their hands as required.
Standard Inspection Mar 29, 2010 82
No violation noted during this evaluation. Followup Inspection Apr 12, 2010 100
No violation noted during this evaluation. - Apr 30, 2010 100
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Single-service articles or single-use articles were reused.
Standard Inspection Oct 27, 2010 98
No violation noted during this evaluation. Standard Inspection Apr 18, 2011 100
  • The operator did not have a food thermometer readily accessible.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Standard Inspection Oct 18, 2011 94
  • A handwashing sign was not posted at all handwashing sinks.
  • After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Plumbing system is not maintained in good repair.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The operator did not have a food thermometer readily accessible.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Mar 8, 2012 74
No violation noted during this evaluation. Critical Control Point Mar 8, 2012 100
No violation noted during this evaluation. - Mar 8, 2012 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The physical facilities are not cleaned as often as necessary.
Followup Inspection Mar 22, 2012 93
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Equipment is not approved by a recognized agency or authority.
  • Food-contact surfaces were dirty.
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • Observed unacceptable employee beverage containers.
  • Personal care items are not stored in a designated employee storage area.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
Standard Inspection Sep 14, 2012 77
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Equipment is not approved by a recognized agency or authority.
  • Personal care items are not stored in a designated employee storage area.
Followup Inspection Oct 2, 2012 97

Violation descriptions and comments

Mar 29, 2010

Updated Green Placard
*Will return within 14 days and violations must be addressed/corrected to prevent further action
PIC: Lee

Apr 12, 2010

The following violations were corrected at the time of the follow-up inspection:
*Hand washing lavatories were properly being used by the food employees
*The person in charge was ensuring that food employees properly washed their hands.
*Large containers ,for soy sauce storage, have been ordered (owner must email the invoice to the e-mail provided on the business card by the end of the week to prevent further action).
*****Facility has until April 28, 2010 to remove non-commercial rice cooker

UPDATED GREEN PLACARD

Apr 30, 2010

*Owner wanted me to verify that the container was commercial and ok to use
PIC:Xioalong Li

Oct 27, 2010

Updated Green Placard
PIC: Lee

Apr 18, 2011

PIC = JARWONO HEDY
UPDATE GREEN PLACARD

Oct 18, 2011

PiC Dante
updated green Sign

Mar 8, 2012

PIC- Dante
Green sign updated
inspection completed with Mike Thiel

Mar 8, 2012

III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees (+)
Hand washing facilities are adequately supplied (+)
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less, Discussed cooling of spagheitti noodles with PIC. Before being placed in cooler noodles are cooled by rinsing with cool water and placing on ice
Hot foods are being held at 135 F and cold foods are being held at 41 F, at time of inspection all hot foods were above 135 degrees

Mar 8, 2012

inspection with Rachel Dekold

Mar 22, 2012

PIC Dante
Critical violations from standard inspection were corrected.
Inspection conducted with Jennifer Panian

Sep 14, 2012

PIC Dante
Updated green sign

Oct 2, 2012

PIC: Dante
Please have general manager call me at 614.645.0021 when grey trash bins have been replaced.

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