THE BAYOU KITCHEN & LOUNGE Inspection – July 24, 2024

High Priority 1

#9High Priority22-48-5

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. – establishment using 101 bleach at triple sink. Advised operator to obtain a chlorine bleach that can be used for sanitizing. Quat sanitizer available at bar.

Intermediate 1

#10Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. – provided to operator

Basic 8

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. – bulk rice at cook line

#2Basic51-11-4

Basic – Carbon dioxide tanks not adequately secured. – operator chained up **Corrected On-Site**

Corrected On-Site

#3Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. – red fish – salmon

#4Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. – on cook line

#5Basic35B-08-4

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment.

#6Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted. – provided to operator

#7Basic06-01-5

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

#8Basic29-17-4

Basic – Waste line missing at soda gun holster.

Florida Food Watch