CAJUN QUEEN

Oct 15, 2026 A 97 · 5 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager onsite during inspection (PIC’s Servsafe expired last month). For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed top layers of raw catfish, sliced green tomatoes, and sausage above 41F during to being overstacked in flip top cooler. Bottom layers of catfish, tomatoes, and sausage were at or below 41F. All other foods in cooler were properly cold holding at or below 41F. PIC stated food was placed in the cooler less than one hour ago. -CDI- PIC removed food above the fill line to the WIC for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed étouffée and pineapple salsa held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items. -Observed chipotle cream without a date mark. -CDI- PIC verified when item was made and properly date marked the item. -Observed portioned cups of ranch and blue cheese with incorrect date marked (date mark sticker on tray stated 10/1, while PIC stated it was actually prepped 10/12). -CDI- PIC corrected the date mark. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. -Observed sanitizer dispenser at 3-compartment sink not dispensing sanitizer at correct concentration (0ppm quat). PIC manually mixed sanitizer to 200ppm quat. Dish machine properly dispenses at 200ppm chlorine. -Repair sanitizer dispenser. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. -No point deduction-

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone and water bottles stored on prep table, next to customer food/clean utensils. Store employee food in designated area to prevent contamination.

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Jun 16, 2026 A 98.5 · 3 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed cooked crawfish, roasted red peppers, sherry remoulade, cooked shrimp, and pineapple salsa without date marks. -CDI- PIC verified the prep dates for all items by speaking with the chef and properly added date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handles for scoops in dry storage (flour, breader, etc) submerged within the food. -CDI- PIC removed handles from the food.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. -No point deduction-

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Feb 11, 2026 A 97.5 · 3 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw pork tenderloin in cold drawer above 41F. All other foods in prep unit were properly cold holding at or below 41F. Ambient temperature of unit was at 37F. -Observed individual pork tenderloins wrapped in plastic wrap, with date mark on each tenderloin for when the tenderloin was wrapped/prepped. -CDI- PIC voluntarily discarded the tenderloins stored in the unit since yesterday (PIC stated the temperature of pork was not checked within the last 4 hours). For the tenderloins wrapped and dated for today, PIC moved to ice bath in WIC for rapid cooling since they have been above cold holding temperature for less than 4 hours (PIC stated they were taken from WIC approximately one hour ago, wrapped, then placed in cold drawer). -By end of inspection, EHS observed pork cool to 41F. EHS and PIC discussed ensuring wrapped tenderloins are properly cooled to 41F in ice baths or WIC, before placing in cold drawer. Temperature of tenderloins can rise when being prepped, and the resulting plastic wrapping may trap heat, preventing efficient cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cooked shrimp cooling too slowly in tall plastic container, covered with plastic wrap and stored in tall reach-in cooler. Observed shrimp cooling at 0 F/min, from 50F to 50F within 30 minutes. -CDI- Because shrimp was still within its cooling window, PIC moved shrimp to ice bath for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. Observed lower plates on two tall RIC with no bottom plates. Replace. -REPEAT- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. -Observed wooden board stored in prep unit, used as a cover for the cold wells not being currently used. Observed wooden board directly adjacent to cold wells in-use (filled with raw shrimp, crawfish, etc). Do not expose absorbent surfaces that cannot be properly cleaned next to food, where splash/contamination can occur.

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Oct 20, 2025 A 95.5 · 4 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above ready-to-eat foods in the reach-in cooler. -CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed spinach held past its 7-day timeframe (prep date of 10/6). Observed cooked shrimp without a date mark. Observed cut cabbage without a date mark. -CDI- PIC verified cabbage was originally prepped yesterday and properly added a date mark. PIC voluntarily discarded the shrimp and spinach. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple containers stored as clean. Air dry all equipment before stacking. -REPEAT-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. Observed lower plates on two tall RIC with no bottom plates. Replace. -REPEAT- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing and cracked sealant around prep sink next to unused door. Either ensure enough room to clean behind or reseal prep sink to wall. -REPEAT-

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Jun 23, 2025 A 97 · 5 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several sauces and cooked shrimp made Saturday, and cut lettuce cut yesterday, with no date mark. CDI PIC date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cup used in tortellini. Must just utensil with handle.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean that were wet nesting. Air dry all equipment before stacking.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. Observed lower plates on two tall RIC with no bottom plates. Replace. Repeat 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing and cracked sealant around prep sink next to unused door. Either ensure enough room to clean behind or reseal.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout throughout kitchen floor tiles. Needs to have grout redone. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy residue and debris on floors and walls in drink station, behind prep unit near unused door. Repeat.

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Dec 12, 2024 A 97 · 6 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in RIC and Prep unit holding above 41F. Ambient checked on both, as well some items holding 41F and below. Items in question had been in RIC overnight. Items in prep unit had possibly been out for prep for extended period of time. CDI Cooked crawfish in prep unit voluntarily discarded. Other Items began to cool rapidly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two sauces in deep well, large quantities in ice baths cooling at an inadequate rate to reach 70 in two hour time frame. PIC added more ice and began to actively cool. Items reached 70F and below in two hour time frame. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing in WIC without being removed from ROP. CDI PIC facilitated fish being removed from packaging.

#45 · Single-use & single-service articles: properly stored & used

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items stored on floor in basement. Store boxes at least 6 inches above floor.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. Observed lower plates on two tall RIC with no bottom plates. Replace. Repeat 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing and cracked sealant around prep sink next to unused door. Either ensure enough room to clean behind or reseal.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout throughout kitchen floor tiles. Needs to have grout redone. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy residue and debris on floors and walls in drink station, behind prep unit near unused door. Repeat.

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Aug 28, 2024 A 96 · 7 violations

#2 · Certified Food Protection Manager

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with food certification. CDI Manager with certification arrived before end of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed two employees wash hands then turn off faucet with bare hands. CDI Both employees re washed hands and used paper towel as barrier to turn off faucet.

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tar tar sauce made with milk, spring mix, and pico with cut tomatoes with no date mark. CDI Tar tar and pico date marked, spring mix was voluntarily discarded. Repeat, no escalation in points, great deal of improvement. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed egg wash held out on time with no written procedures. CDI EHS emailed procedures and filled out during inspection. Also puts chicken broth on time. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. observed fly flying around prep area.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. Observed lower plates on two tall RIC with no bottom plates. Replace. No points taken

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout throughout kitchen floor tiles. Needs to have grout redone. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy residue and debris on floors and walls in drink station. Repeat no points escalated due to great deal of improvement and attention to detail throughout rest of prep area.

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Dec 12, 2023 A 97.5 · 5 violations

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dairy based sauce holding above 41F in WIC, raw beef and raw fish holding above 41F. Other items in WIC holding 41F and below. PIC stated they have called the repairman in the recent past with issues in WIC. CDI Dairy based item voluntarily discarded. beef and fish that was stored on bottom shelf near door was moved further back into the WIC and rapidly cooled. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple RTE TCS foods throughout facility with no date marks. Items made 1-2 days prior. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. No points taken

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy residue/dust on shelving throughout facility. Observed debris in bottom of freezers. Need more frequent cleaning.

#55 · Physical facilities installed, maintained & clean −0.5

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout throughout kitchen floor tiles. Needs to have grout redone. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed residue and debris on floors in corners, on door behind prep unit, and on lower walls from splash. Observed dust/heavy debris on ceiling tile supports.

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Aug 23, 2023 A 99 · details not yet loaded