BLUE MOON FISH COMPANY

High Priority - 1. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Storage room reach in freezer - raw fish stored over ready to eat prepared spinach. Operator stored all items properly. 2. Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - 1 entree of cooked fish stored under raw lobster on speed rack. Operator stored all items properly. Corrected On-Site

High Priority - Dish employee handled soiled utensils and then handled clean utensils without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw beef burgers stored over raw fish. Operator stored all items properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Seafood area - flip top #2 - meringue (58-60F). Per operator item ambient cooling since 10:30am, current time 3pm. Reviewed proper cooling. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood area - flip top #2 - key lime pie (48-52F). Per operator item placed in unit almost 4 hours ago. Operator moved item to walk in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Seafood area - flip top #2 - meringue (58-60F). Per operator item ambient cooling since 10:30am, current time 3pm. Reviewed proper cooling. See stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline- Sanitizer Bucket (Quaternary over 400ppm). Operator diluted solution. Quaternary 400ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Operator cleaned during inspection. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine #1 and flake ice maker.

High Priority - Dented/rusted cans present. See stop sale. Fronte Pomodoro San Marzano dell' Argo Sarnese- Nocerino two 5 lb cans Seawatch ocean clam juice 14 oz

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up dropped mushroom from floor with gloved hands while preparing food item then continued food preparation. Reviewed proper hand washing, Employee washed hands and changed gloves. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In container of ceviche at front line, operator stored properly. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line.

Basic - Standing water in bottom of reach-in-cooler at front line dessert reach in cooler. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -Prep area 1 dented 64oz can of V8 vegetable Juice.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Cookline; 1 door reach in raw chicken stored over ready to eat cooked noodles and sauce. Operator stored properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar; soda gun nozzles soiled with mold like substance, operator washed rinsed and sanitized at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwashing sink, operator provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Dessert Storage room: Bowl used as scoop in bulk brown sugar and flour. Operator removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Prep area reach in; employee beverages stored on top shelf over restaurant food. Operator removed and stored properly. Corrected On-Site Repeat Violation

Basic - Presetting of unwrapped silverware and/or tableware outdoors. -Outdoor dock seating area.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided

Intermediate - Handwash sink not accessible for employee use at all times. Observed in warehouse washing area. Operator removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at bar area. Operator removed Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 1 door stainless right side cook line Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Interior of refrigerator in disrepair/has exposed insulation. Kool-it unit on cookline. Warning - From follow-up inspection 2024-05-14: Next unannounced. Service call in Time Extended Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mushrooms (53F - Cooling) in one door reach in at cook line; as per operator food cooked last night; food covered and overstocked; Food never reached 41° F within 6 hours; See Stop Sale

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina used for ceviche - no proof of parasite destruction ; operator provide during inspection; Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged stored above shrimp commercially packaged Operator reversed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mushrooms (53F - Cooling) in one door reach in at cook line; as per operator food cooked last night; food covered and overstocked; Food never reached 41° F within 6 hours; See Stop Sale 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- butter and roasted garlic at raw bar station has no time mark; as per operator food out for 15 minutes; operator time marked; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (105-121F - Hot Holding) at steam table at cook line; as per operator food cooked 15 minutes prior and placed in steam table; food double panned; operator removed one pan and placed food to be reheated to 165F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- in sugar and rise containers Operator stored properly Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- rise scoop in water at 101 F Operator discarded water Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit at raw bar station with food to be served to customers. Operator removed Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher requested to wash hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over fish in 2 door reach in freezer. Raw foods moved and properly stored. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. No tag on/for original container of raw, in-shell clams/mussels/oysters. Clams and mussels in flip top cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. key lime pie (41-49F) in flip top cooler stacked above cold holding line. Key lime pie in cooler less than 3 hours per cook and containers placed inside cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (100-140F - Hot Holding) in steam table double panned. Butter sauce in unit less than 2 hours per Chef and moved to reheat above 165F. Corrective Action Taken

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Clams and mussels in flip top cooler. See stop sale.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder in walk in cooler prepared 2 days ago per Chef. Date label added. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle in prep table. Water bottle removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water at expo area next to rice warmer and scoops at oyster bar. Utensils removed, cleaned and placed in dry container. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees, sink next triple sink in dish area and sink next to ice machine in outside storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters at bar. Holsters cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped straws at bar. Straws moved. Corrected On-Site

Basic - Soiled dry wiping cloth in use at Oyster bar. Wiping cloth moved to inside sanitizer bucket. Corrected On-Site

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. Bar dish machine 0ppm

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop and spoon at bar in water 74F. Containers removed and water discarded. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored above dessert in 2 door reach in freezer. Raw fish moved to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) corn salsa (43-50°F) on ice 2) butter (67°F) on prep table at oyster bar Containers out less than 3 hours per chef. Ice added and container moved to inside cooler. Corrective Action Taken

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Handwash sink not accessible for employee use at all times. Plastic basket in hand wash sink removed, Corrected On-Site

Intermediate - No soap, paper towels, or sign provided at handwash sink. New sink added outside by ice machines.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup and chicken stock in walk in cooler parred 2 days ago per Chef. Date labels added. Corrected On-Site

Intermediate - Some Clam/mussel/oyster tags not marked with last date served.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar cleaned. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At oyster bar. Wiping cloth removed. Corrected On-Site