CAJUN CAFE ON THE BAYOU

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatloaf in reach in freezer not dated Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handler certificate expired Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Alligator thawing in standing water, running water turned on Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatloaf in freezer not dated

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate expired

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Standing water in bottom of reach-in-cooler. Beer cooler behind bar

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White baffle soiled Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine behind the bar has mold like substance.

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. At 0ppm. Discussed setting up triple sink to wash dishes. Employee set up to 200ppm quaternary and began to re-sanitize dishes. Corrective Action Taken

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) Discussed setting up three compartment sink with sanitizer until dish machine is fixed

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -meatloaf prepped on 1/22/22 Discussed date marking with operator

Basic - Bowl or other container with no handle used to dispense food. -bowl in salt at back storage area Employee moved bowl during time of inspection. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plastic cups at front counter

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf next to oil Operator moved drink during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone and keys on shelf with clean plates Employee moved personal items during the inspection Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at front counter

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in salt at back storage area Employee moved handle during time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven at cooks line has accumulation of food residue

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station in kitchen

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Corrected to 200 ppm during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -container with flour at cooks line -red squeeze bottle in kitchen Repeat Violation