THE BAYOU KITCHEN & LOUNGE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - Dishwasher (Chlorine 0ppm) Warning

Basic - Accumulation of debris on dish trays. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. - plastic portion cup no handle used to scoop rice Warning

Basic - Floor soiled/has accumulation of debris. - at corner below steam box station Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE LEFT; - cooked shrimp (45F - Cold Holding); - spinach dip (46F - Cold Holding); - crab cake mix (45F - Cold Holding); - brisket (44F - Cold Holding) Employee put on ice Corrective Action Taken Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - both cutting board at cookline stained Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit for dish machine

Basic - Accumulation of debris on dish trays

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Clean linens stored on floor. - at storage closet

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of ice machine

Basic - Time/temperature control for safety food thawed in an improper manner. - gator meat, shrimp sitting in container of standing water Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below dish station

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cookline prep cooler: crab 42-47F; brisket 43-46F; less than 1 hour. Advised to reduce overstocked product; - reach in cooler pasta (47F - Cold Holding); rice (45f-62fF - Cold Holding); spinach dip (46F - Cold Holding) Manager states less than 4 hours. Moved to freezer for expedited cooling - raw gator (52 - Cold Holding). Manager states less than 4 hours. Moved to freezer for expedited cooling Warning - From follow-up inspection 2025-02-25: Mac and cheese 47f Rice 46f Crab base 48f Crab meat 48f Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-02-25: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets - From follow-up inspection 2025-02-25: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment handle between uses. Corrected On-Site - From follow-up inspection 2025-02-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - vents on ice machine have dust build up - grease on exterior of flat grill - From follow-up inspection 2025-02-25: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine - From follow-up inspection 2025-02-25: Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. - From follow-up inspection 2025-02-25: Time Extended

High Priority - Raw animal food stored in same container as ready-to-eat food. - packaged raw burger in same container with cooked chicken wings. Manager moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cookline prep cooler: crab 42-47F; brisket 43-46F; less than 1 hour. Advised to reduce overstocked product; - reach in cooler pasta (47F - Cold Holding); rice (45f-62fF - Cold Holding); spinach dip (46F - Cold Holding) Manager states less than 4 hours. Moved to freezer for expedited cooling - raw gator (52 - Cold Holding). Manager states less than 4 hours. Moved to freezer for expedited cooling Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine tested over 200 ppm Manager made new solution. Final read 100ppm

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle provided to dispense food. - onions

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - shoes stored on boxed oil jug in storage closet

Basic - Food stored on floor. - bag in box syrup - boxed oil jug in closet

Basic - In-use tongs stored on equipment handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - vents on ice machine have dust build up - grease on exterior of flat grill

Basic - Single-service articles improperly stored. - boxed gloves in the floor in storage closet

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine

Basic - Waste line missing at soda gun holster.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Advised operator to stop using and set up triple sink Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum sealed salmon not thawing per manufacturers instruction to remove from package while frozen

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offers poached eggs on the brunch menu.Emailed operator consumer advisory Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Chemical in spray bottle not labeled at bar Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at cooks line

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle at cooks line Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Vacuum sealed salmon not thawing per manufacturers instruction to remove from package while frozen

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 Ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cheese

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training certificates available

Basic - No handwashing sign provided at a hand sink used by food employees. Bar sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -missing a filter in the main hoods/ filters dirty

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawed in standing water

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Finish has worn down