BLUE BAMBOO

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee garnishing completed cooked foods with bare hand contact. Manager intervened. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 Packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced.

Basic - Carbon dioxide/helium tanks not adequately secured. One unsecured CO2 tank/s at hallway. Secured by manger. 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. 6 Packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced.

Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaning compound stored next to single service containers. Moved by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.

Basic - Single-service articles improperly stored. Single service to go items stored close to Hand Wash Sink. Kitchen. Moved by manager. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine. 0ppm. Person In Charge reset supply line. 100 ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked noodles date marked 1/20

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food prep employee handled cooked broccoli with bare hand contact. Manager intervened. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen.

Basic - Food stored on floor. Salt bags on floor by water softener. Boxed foods on floor in walk in freezer.

Basic - Stored food not covered. Uncovered Prepped vegetables in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil mixture , placed about 1 pm , at 68° by cookline. Moved by manager to cooler Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

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. Thawed tuna in packaging still uncut. Cut by manager.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 73°. Kitchen. Moved by manager Corrective Action Taken

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Single Service to go containers by Hand wash sink. Moved by manager Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish Machine chlorine 0 ppm. Service company called at time of inspection.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between coolers. Prep line. Moved by manager. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw egg 69°. Stock 68°. At prep line. Per Person In Charge. Items placed about 45 mins ago. Items Moved by manager. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to drinks at bar. Moved by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks by wait-station. Secured by manger. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soiled apron next to cleaned dishware by Dish machine rack. Moved by manager. Corrective Action Taken

Basic - Food stored on floor. Bag Of water softener salt on floor in rear storage. Moved by manager. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Items m m. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in kitchen Hand Wash Sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Old food stuck to clean dishware/utensils. Old food on exterior of cleaned pans.

Basic - Stored food not covered. Uncovered ice in ice trays. Reach in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 06/01/2021. Establishment license expired. Person In Charge paid at time of inspection. CONFIRM # 18648856 Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Breaded raw chicken over ready to eat sauces in reach in cooler. Moved by manager .

Intermediate - Food employee handling animals/service animals. Employee drink on prep table. Moved by manager. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Rear Hand wash sink blocked by equipment. Moved by manager. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in kitchen Hand wash sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over restaurant foods , plates. Moved by manager. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of dusty Ice machine. Moved by manager. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

Basic - Single-service articles improperly stored. Single service food containers on floor. Dry goods room.