Cajun Steamer Bar & Grill

What the inspector found

• 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Cooked noodles dated for 7/4/26, which exceeds the 7 day limit. Also, cooked crab cakes were not date marked at all. When asked the PIC said they were cooked Monday 7/13/26.
• 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Walls and Ceilings had debris accumulation throughout the establishment.
• 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// There was no verifiable EHP.
• 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// The scoop handle was being stored directly in the flour basket, the was not handle up.

As listed in the inspection report.