Kelly's Cajun Grill

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface. Still observed.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Still observed.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Still observed.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Still observed.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Still observed.
  • Basic: Hole in or other damage to wall. Still observed.
• Manager certification and employee training
  • Intermediate: Food manager certification expired.
  • Intermediate: Required employee training expired for all employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed tomato sauce, hoisin sauce and oyster sauce cans opened and held more than 24 hours not properly date marked after opening on shelves at preparation table.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed crispy chicken (47°F - Cold Holding) on preparation table at kitchen, as per operator less than 1 hour.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed breaded fish fillets (128°F - Hot Holding) on steam table at front counter, as per operator less than 1 hour.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Observed at walk in cooler.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (frozen) case on preparation table at kitchen.
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container at kitchen area.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
• Wiping cloths and linens
  • Basic: In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area, operator removed.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed food stored on soiled containers on shelves at walk in cooler.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves,
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 6 rodent droppings next to hand wash sink. Observed 4 rodent droppings on top of soda syrup case next to ice machine. Observed approximately +17 rodent droppings on floor at kitchen area, and approximately +20 rodent droppings under and next to ice machine at kitchen area. Observed 3 rodent droppings on top of seasoning containers at dry storage area.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Observed some floor tiles in disrepair throughout kitchen.
  • Basic: Hole in or other damage to wall. Observed a hole on wall next to 3 compartment sink.
• Manager certification and employee training
  • Intermediate: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Peihua Feng. 09/17/2021 expired.
  • Intermediate: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

The inspector came back and found the problems fixed.

• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Still observed cooked chicken not date marked.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed breaded fish (46°F - Cold Holding); cooked chicken (46°F - Cold Holding) rice (46°F - Cold Holding) cooked potato(48°F - Cold Holding) from previous day. Operator discarded during inspection.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Still observed.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Still observed.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Still observed.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Still observed.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked crispy chicken prepared onsite and held more than 24 hours not date marked at walk in cooler.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed breaded fish (46°F - Cold Holding); cooked chicken (46°F - Cold Holding); raw chicken (48°F - Cold Holding) on walk in cooler, as per operator less than 2 hours. Operator stated door was open.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. Observed at walk in cooler.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (frozen) in standing water at 3 compartment sink. Employee moved to walk in cooler.
• Food protection and cross-contamination
  • Basic: Stored food not covered. Observed sauces containers not covered at cook line. Employee covered during inspection.
  • Basic: Food stored on floor. Observed a cooking oil container stored on floor at kitchen area, employee stored properly.
• Handwashing and hygienic practices
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks without changing gloves, coached employee.
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee coming from bathroom and begin work without washing their hands. Coached employee on proper procedures.
• Wiping cloths and linens
  • Basic: In-use wet wiping cloth/towel used under cutting board. Employee removed.
  • Basic: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine +100ppm)
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed food stored on dirty plastic containers at walk in cooler.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 10 dead roaches inside reach in freezer at cook line. Observed approximately 3 dead roaches under equipment at cook line. Observed approximately 6 dead roaches inside walk in cooler.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 4 rodent droppings under preparation table at kitchen area.
• Floors, walls, ceilings and ventilation
  • Basic: Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
  • Basic: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
  • Basic: Floor tiles missing and/or in disrepair. Observed floor tiles missing and in disrepair at kitchen area.
  • Basic: Floor area(s) covered with standing water. Observed under shelves at walk in cooler.
  • Basic: Unclean building components, attachments or fixtures. Observed unclean lights covers at kitchen area.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of microwave.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry.