BLUE HIGHWAY AT TIOGA

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink near mixer. Manager replenished the towels during this 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. Employee's personal knife bag stored directly on top of pan containing sugar in prep room. Employee's personal knife removed the bag from the area during this inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid of semolina bin cracked.

Basic - Missing drain plug at dumpster. Dumpster missing drain plug.

Basic - Open dumpster lid. Lid of dumpster left open.

Basic - Single-service articles improperly stored. Foil single-use pans stored not inverted on top shelf in prep room.

Basic - Working containers of food removed from original container not identified by common name. Bin containing semolina near mixer missing label. Manager added the proper label during this inspection. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped ice without wearing gloves in bar area.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Several employees with facial hair not wearing beard guards at cookline.

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 down inside semolina in bin near mixer. Manager repositioned the scoop during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. 1. Air vent on ceiling in ware wash area soiled with dust. 2. Wall behind ice machine soiled with dust. Repeat Violation

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. In shelf inside walk-in cooler: Tomato and pepper sauce with date mark of 2/9. Manager stated the sauce is made in-house with tomatoes. Manager discarded sauce during this inspection. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing on one side of splitter added to mop sink. Manager placed a backflow prevention device on splitter during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on drying shelf near dish machine.

Basic - Unclean building components, attachments or fixtures. 1. Ceiling in kitchen near dish machine soiled with dust. 2. Air vent in alcohol storage room soiled with dust. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly flying around dining area inside restaurant. Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Several pans containing green herbs and cheese lined with paper towels inside cooler at cookline.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler drawer across from pizza oven: cooked squash (47F - Cold Holding). Pan is dated 9/4. Employee at cookline stated the squash has been held inside unit overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler drawer across from pizza oven: cooked squash (47F - Cold Holding). Pan is dated 9/4. Employee at cookline stated the squash has been held inside unit overnight. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pan of butter and oil garlic mixture at cookline time marked 11-3. The time is now 10:45. Manager stated that both items were placed on counter at 10:30 this morning ad added the proper time marks. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave at cookline soiled with food debris. 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. Two FRLA food handler certificates expired: 1. Alexander G. Expired 08/07/2024 2. Guy P. Expired 06/28/2024.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stack of bowls stored on top shelf of dish rack near cookline not inverted.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on top of fountain soda box on shelf near back door. Manager removed the hat from area during this inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee at cookline with substantial beard without bear guard.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop stored down inside container of calamari at cookline. Manager replaced scoop with a clean scoop with the handle out of product during this inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink inside single-stall inside men's restroom.

Basic - Unclean building components, attachments or fixtures. 1. Ceiling tile at cookline near hood soiled with dust. 2. Several ceiling tiles at cookline stained. 3. Air vent above dish machine soiled with dust.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Pan containing cooked garlic and oil mixture with date mark of 02/06 on shelf inside walk-in cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five small flying insects flying around floor drain at kitchen entrance near large mixer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler at cookline: pasta (51F - Cold Holding). Bags of pasta filled above safe-load line inside unit. Employee stated the pasta has been stored inside unit overnight. Pasta below safe-load line is 40F. Stop sale issued on pasta above safe-load line only.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: pasta (51F - Cold Holding). Bags of pasta filled above safe-load line inside unit. Employee stated the pasta has been stored inside unit overnight. Pasta below safe-load line is 40F. Stop sale issued on pasta above safe-load line. Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital thermometer outside walk-in cooler reads 92F. Actual ambient temperature inside walk-in cooler is 39F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline stained.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf in server station. Manager moved all cups to the warewash area to be sanitized. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box containing unwashed mushrooms stored on shelf above container of cooked chicken wings inside walk-in cooler manager moved unwashed mushrooms to another shelf during this inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at cookline Quat 100ppm. Manager emptied and refilled sanitizer bucket at three-compartment sink, then 400ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside make-tables near pizza oven at 1:45pm: Mozzarella (46F - Cold Holding); grilled squash (53F - Cold Holding); butter (73F - Cold Holding); diced tomatoes (46F - Cold Holding); bruschetta (48F - Cold Holding); ranch dressing (45F - Cold Holding); cut lettuce (48F - Cold Holding); roast beef (50F - Cold Holding) Manager stated the make-tables were stocked from the walk-in cooler at 11am and began placing items in the walk-in cooler to cool to 41F. After cooling inside walk-in cooler with ice: Mozzarella (46F 1:45, 43F 2:40- Cooling); grilled squash (53F 1:45, 42F 2:40 - Cooling); diced tomatoes (46F 1:45, 39F 2:40- Cooling); bruschetta (48F 1:45, 43F 2:40- Cooling); ranch dressing (45F 1:45, 43F 2:40 - Cooling); roast beef (50F 1:45, 41F 2:40 - Cooling) Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Several containers of sanitizer wipes stored on shelf beside containers of spices and condiments on lower shelf of table in server station. Manager removed wipes from shelf during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle used as scoop in container of salt in server station. Manager discarded condiment cup during this inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with long beard preparing food at cookline without beard guard.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf of prep table in prep room soiled with rust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table near cookline. Manager placed cloth back into sanitizer bucket during this inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bin of cornmeal near large mixer missing label. Manager added proper label during this inspection. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Inside make-table near pizza oven: sliced lamb with date mark of 1/30 and salami with date mark of 1/31. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near pizza oven: Mozzarella 50F. Manager stated it was placed in cooler from walk-in cooler approximately two hours prior and placed back into walk-in cooler to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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. None available. Inspector provided during this inspection. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. None available. Inspector provided during this inspection. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone stored beside and above spices in server station. Manager moved spices to shelf above employee items during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on shelf near dish machine.

Basic - Food storage container/container lid cracked or broken. Plastic pans on shelf near dish machine. Manager discarded during this inspection. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle behind building.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash signs missing from hand sink on cookline and hand sink at kitchen entrance. Employee printed and hung signs at both during this inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bin of flour near mixer in kitchen missing label. Employee placed label on flour during this inspection. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched pants and handled ready to eat food without washing hands. Inspector stopped employee and had employee wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on counter next to pizza oven: butter (78F - Cold Holding). Manager stated item placed on counter one hour prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Item in reach-in cooler across from pizza oven: mozzarella cheese (45F - Cold Holding); shrimp (45F - Cold Holding); blue cheese (45F - Cold Holding); ham (46F - Cold Holding). Manager stated item placed in cooler at 10:00 am, manager moved items to reach-in freezer to reduce temperature to 41F: blue cheese (38F - Cold Holding); shrimp (35F - Cold Holding); mozzarella (40F - Cold Holding); ham (41F - Cold Holding). Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pasteurized eggs in reach-in cooler next to three compartment sink. Manager stated item opened the previous day. Manager placed proper date on item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from pizza oven. Can opener blade of can opener on prep table.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on chemical storage shelf in dish area. Manager placed label on bottle. Corrected On-Site

Basic - Ceiling tile missing. Ceiling tile missing in front of ice machine.

Basic - Cloth used as a food-contact surface. Wiping cloth touched food item when employee was wiping rim of bowl before serving it to a customer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over pan of flour on cook line. Manager discarded drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored over to go cup lids in wait station. Manager moved lids to a different shelf. Corrected On-Site

Basic - Equipment in poor repair. Gasket for reach-in cooler on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles in wait station. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on shelf across from water heater. Manager turned containers over. Corrected On-Site

Basic - Stored food not covered. Bacon in walk-in cooler. Manager voluntarily discarded item. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fruit fly on cook line. Observed two fruit flies in room with dough mixer.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Scampi butter on counter across from pizza oven. Owner placed proper time on item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach-in cooler on cook line Mixer head on dough mixer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Meat Balls had been out and in use during lunch rush 30 minutes prior (47°F - Cooling)

Intermediate - Observed eight employees working at establishment. No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Carbon dioxide tank not adequately secured. In back area of kitchen Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand wash sign at hand wash sink in kitchen area. Inspector provided sign and manager posted at hand wash sink. Corrected On-Site