BLUE JEAN BLUES

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. Milk at bar - per operator opened 2 days ago. Operator date marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun. Operator cleaned during inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna. Reviewed menu updating with operator. Operator began updating menus during inspection. Corrective Action Taken

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. 1. Cookline microwave. 2. Storage area reach in coolers. Repeat Violation

Basic - Ice buildup in storage area reach-in freezer.

Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris.

Basic - Standing water in bottom of reach-in-cooler. Low boy unit under service window. Repeat Violation

Intermediate - Can opener soiled. Warning

Intermediate - No soap provided at handwash sink in kitchen, operator provided. Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Buildup of food debris/soil residue on reach in cooler door handles. Repeat Violation Warning

Basic - Ceiling vents soiled with accumulated mold-like substance in kitchen. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Food storage container/container lid cracked or broken. Warning

Basic - Standing water in bottom of reach-in-cooler next to dishwasher. Warning

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 handout to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Expo soda gun.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu. Operator updated menus during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Small cup in marinara - flip top. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cookline microwave.

Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Back 3door reach in cooler; raw shell eggs stored over washed cut lettuce,operator stored properly. Corrected On-Site

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. -Cookline reach in cooler on the right of reach in chest freezer, raw salmon and raw mahi thawing in reduced oxygen packaging, operator removed fish from packaging. Corrected On-Site

Basic - Equipment in poor repair. -cookline reach in cooler gaskets, in disrepair.

Basic - Nonfood-contact surface soiled with slime: Bar soda gun holster.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook arrived at work, entered kitchen, put on gloves and proceeded to prepare food without washing hands - touched ready to eat quesadillas. Reviewed proper procedures and cook washed hands. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef burgers then proceeded to handle ready to eat tomatoes without changing gloves and washing hands. Cook washed hands. Corrected On-Site

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 handout to operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Expo bar soda gun and holder. Operator cleaned during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand sink being used for food prep. Food thawing in hand sink. Operator removed. Corrected On-Site

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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator and reviewed. .

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on all cookline refrigerated equipment door handles, doors and gaskets.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. 3 dead roaches by back door kitchen entrance leading to storage area. Operator removed dead roaches and cleaned/sanitized the area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Covered storage area.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in visibly soiled, rusty container. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water. Reviewed proper thawing. Removed item and placed in reach in cooler. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent to pizza station unclean.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior to beer cooler at bar.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Both chef changing gloves, not hand wash while preparing food. Reviewed hand washing procedures, both washed their hands. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked egg rolls inside chest freezer in kitchen.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards soiled in kitchen.

Intermediate - 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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in guest bathroom. Operator replaced towels. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ladies room bathroom water at 86°

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in storage area and Bar.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensil stored inside dirty container by salad flip top in kitchen. Trays in kitchen by cooling rack.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen.

Basic - Equipment in poor repair. Chest freezer in back storage: rusty lid, insulation exposed. Reach in cooler at pizza station: gaskets held on by duck tape.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. In use utensils in dirty container at cook line.

Basic - Light not functioning at pizza station.

Basic - Nonfood-contact surface soiled with food debris and dirt on handles of reach in cooler in storage area and cook line. Mold-like substance in beer coolers in bar area.

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust around kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. For 2 towels in kitchen.

Basic - Working containers of food removed from original container not identified by common name. For dressings and sauces in kitchen.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2021-11-30: Observed same Admin Complaint

Basic - - From initial inspection : Basic - Interior of freezer has exposed insulation. Deep reach in freezer next to walk in cooler Warning - From follow-up inspection 2021-11-30: Observed same Time Extended