Raising Cane's Chicken Fingers

Inspector notes: Observed brown organic matter on the inside of soda nozzles located behind the counter soda machine. Informed person in charge (PIC) that the nozzles need to be kept clean to sight and touch. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed the hand soap dispenser not functioning at the hand sink near the fryer and breading station. The dispenser is also unable to close properly. Employee replaced the dispenser batteries at time of inspection and supplied the sink with hand soap. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection

Inspector notes: Observed black organic matter on the inside of soda nozzles of the dining room and behind the counter soda machine. Informed PIC that the nozzles need to be kept clean to sight and touch. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed clean linens and single-use articles in the same room as mechanical components, open wheeled trash receptacles, and chemicals. Clean linens should not be stored in mechanical or garbage storage rooms, and should not be stored under chemicals, in order to prevent cross contamination. Single-use items should not be stored in these areas, to prevent cross contamination. Please store these items in a way that will prevent cross contamination prior to next routine inspection. Cleaned and sanitized equipment, utensils, laundered linens, and single service and single-use articles may not be stored in locker rooms; in toilet rooms; in garbage rooms; in mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination

Inspector notes: Observed no Certified Food Protection Manager on premises at time of inspection. Informed PIC that a Certified Food Protection Manager needs to be on the premises during all hours of operation. PIC stated that they are in the process of getting theirs. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed brown/black organic matter on the front self-service and back crew soda machines when wiped with an alcohol wipe. Informed PIC that these nozzles need to be cleaned and continue to be cleaned at a frequency which prevents the build-up of organic matter/soils. All food-contact surfaces must be cleaned to sight and touch