THE CAJUN HOUSE

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Inspection history

1. Sep 9, 2026

   ✓
   8 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Post the Certified Food Protection Manager certificate.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Protect food from cross-contamination by using packages or covered containers.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Clean non-food contact surfaces of equipment. Keep them clean.

2. Aug 21, 2025

   ✓
   3 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

3. Aug 6, 2025

   ✕
   20 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Protect food from cross-contamination by using packages or covered containers.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Discontinue removing shellstock tag or labels from original container until the container is empty.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the plumbing system in good repair.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Keep non-food contact equipment surfaces clean.

4. Aug 20, 2024

   ✓
   6 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Protect food from cross-contamination by using packages or covered containers.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

5. Aug 7, 2024

   ✕
   25 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Protect food from cross-contamination by using packages or covered containers.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Discontinue removing shellstock tag or labels from original container until the container is empty.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Have hand soap at all handwashing sinks.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Keep non-food contact equipment surfaces clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.

6. Aug 10, 2023

   ✓
   3 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Protect food from cross-contamination by using packages or covered containers.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.