RAJUN CAJUN Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 50.0F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.MANAGER ADJUSTED THERMOSTAT AIR TEMP IS NOW 40.0F(CRITICAL 7-38-005A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURE OF COOKED FOODS DATED 9/24/15 STORED INSIDE OF WALK IN COOLER SUCH AS 17.5 GALLONS SPINACH 49.4FF,49.7F,57.0F,60.9F,15LBS COOKED CHICKEN 49.7F,4 GALLONS CAULIFLOWER 49.8F,5 GALLONS LENTIL SOUP 47.8F,5GALLONS & 8LBS.CHICK PEAS 48.0F-49.2F,5 GALLONS GREENS 56.3F.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW. APPX 36 GALLONS,2LBS. $500.(CRITICAL 7-38-005A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST STORE PLASTIC WEAR IN UPRIGHT POSTION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR BROKEN FLOOR BASIN IN MOPSINK.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST ADJUST THRESHOLD AT REAR DOOR.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST ADJUST THRESHOLD AT REAR DOOR.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.