BLUE POINTE OYSTER BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near cook line; raw chicken breast (46F - Cold Holding). Per operator raw chicken breast stored in reach-in cooler for 2 hours. Operator moved raw chicken to freezer. Corrective Action Taken

Basic - In-use tong stored on equipment door handle between uses at cook line. Operator moved tong to proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with food debris at bar.

Intermediate - Spray bottle containing toxic substance not labeled at front counter. Operator labeled spray bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured at prep area.

Basic - Equipment in poor repair. Reach-in cooler at cook line; door handler broken.

Basic - In-use tongs stored on equipment door handle between uses at front counter. Operator removed tongs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of inspection. Corrected On-Site

Basic - In-use tong stored on equipment door handle between uses at server station. Operator removed tong. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored with clean plates at service station. Operator removed sanitizing bucket to proper storage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sternos stored over single use cup lids at dry storage. Operator removed sternos at bottom shelf. Corrected On-Site

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.

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - No Heimlich maneuver/choking sign posted. Provided operator choking sign and operator has posted sign at time of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket next to drinking water jar. Operator removed it. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots, pans, ice buckets not stored inverted or in a protected manner. Ice buckets not inverted. Operator put as inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper 50F cold hold less than 4 hours. Operator put bags of ice on top and put lids on containers. Observed Butter 47F cold hold, lobster tails 46F cold hold less than 4 hours. Operator just had delivery and turned down walk in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Operator placed paper towels at sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust substance. Kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Ice buildup in ice cream reach-in freezer.

Basic - Plumbing system in disrepair. Observed toilet in men's restroom not flushing. Operator fixed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour bins.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (52 F - Cold Holding). Per operator coleslaw has been out for 2.5 hours. Operator put in ice bath to rapidly chill. Temperature taken again 30 minutes later coleslaw (38 F - Cold Holding) Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water. Operator drained water and put lobster under cold running water. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching raw fish and not changing gloves and washing hands before putting on new gloves. Educated employee. Employee washed hands and put on new gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 45F cold hold, tomato paste 45F cold hold, raw grouper 45F cold hold. Operator just had delivery. Operator turned down walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled utensils stored in hand wash sink at oyster bar. Operator removed utensils. Corrected On-Site

Intermediate - No hot running water on right side of three-compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Operator placed paper towels at hand wash sink. Corrected On-Site

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.

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

Basic - Covered waste receptacle not provided in women's bathroom individual stalls.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on shelving near food items. Operator placed employee belongings on bottom shelf. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door.

Basic - No copy of latest inspection report available.

Basic - Single-service articles improperly stored on floor.

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. Observed dish machine at 0ppm chlorine. Operator halted dishwashing and called for maintenance. Operator began to set up 3 compartment sink for proper sanitization. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vent in kitchen near mop sink.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed fork in cooked shrimp in oyster bar area. Operator moved item for proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled holster on soda gun in bar area.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler closest to dish machine.

High Priority - Pesticide-emitting strip present in food prep area. Operator removed strip. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cole slaw (46°F - Cold Holding); salsa (45°F - Cold holding) for 20 mins per operator. Explained to operator time as a public health control.

Basic - Floor soiled/has accumulation of debris. Observed soiled floor behind cook line.

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