BLUE WATER CAFE

Basic - Ice scoop handle in contact with ice.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed bar attendance touching hairs and then engaging in food preparation.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide were needed.

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.

Basic - No handwashing sign provided at a hand sink used by food employees. Provide were needed.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Provide around food preparation area.

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

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.

Basic - No handwashing sign provided at a hand sink used by food employees. All employee handwashing sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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.

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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired 10/01/21. Operator paid the license during the inspection. Confirmation number 216014834. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most coolers.