BLU ON THE AVENUE

Basic - Drain cover(s) missing. Mop sink

Basic - Equipment in poor repair. Torn Gaskets in prep cooler

Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris behind cook line

Basic - Food storage container/container lid cracked or broken. Cracked containers in dish area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in small reach in cooler next to prep station

Basic - Standing water in bottom of reach-in-cooler. Prep cooler next to sushi station

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 and buttermilk not date marked for more than 24 hours

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in seasoning container Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust above kitchen

Basic - Equipment in poor repair. Gaskets in disrepair at salad station

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at salad station

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake mix and Oreo cream mix dated 7/29

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters at 46-48F in seafood reach in cooler. Au gratin potatoes 50F and cooked pasta 50F in cook line reach in cooler over 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters at 46-48F and Au gratin potatoes and cooked pasta at 50F over 4 hours

Basic - Bowl or other container with no handle used to dispense food. In Oreo container Corrected On-Site

Basic - Cloth used as a food-contact surface. Cloth inside cucumber container Corrected On-Site

Basic - Drain cover(s) missing. In mop sink

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Equipment in poor repair. Gaskets in disrepair in reach in cooler in salad station

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at 101F Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. In salad station

Basic - Standing water in bottom of reach-in-cooler. In both reach in cooler in bar area

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Basic - Equipment in poor repair. Gaskets at the line make cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks linev

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Light not functioning. In the dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up at the fryer, between the fryer and range

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards used at raw oyster station - From follow-up inspection 2023-09-01: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at first cooks line next to the wall - From follow-up inspection 2023-09-01: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Tuna and Bibb lettuce lined with cloth napkins at first prep line Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Desserts in reach in freezer at first line in seaweed containers Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ceviche 50F Blue cheese dressing-47F Salmon-47F Per operator items were in reach in cooler over 24 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ceviche 50F Blue cheese dressing-47F Salmon-47F Per operator items were in reach in cooler over 24 hours Facility has many reach in coolers to store items. ceviche and house made blue cheese dressing were located at reach in fridge next to prep table Salmon was located at reach in cooler at the sushi station

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer between sushi line and cooks line

Basic - Bowl or other container with no handle used to dispense food. Flour had bowl instead of scoop with handle Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Knives stored between two make tables on cooks line Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards located at dish wash area

Basic - Equipment in poor repair. Reach in fridge next to prep table keeping temperature at 55F

Basic - Food storage container/container lid cracked or broken. Cracked lid covering flour

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in fridge next to prep table are torn

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour no label Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling tiles have dust over cook line. Warning - From follow-up inspection 2022-11-15: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have debris. Warning - From follow-up inspection 2022-11-15: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Reach in cooler close to back door have rusted shelves. Warning - From follow-up inspection 2022-11-15: Time Extended

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

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.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Cup used to scoop cooked pasta Cup used to scoop brown sugar Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets upright cooler Insulation on back freezer door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer and cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by back door Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Brown sugar Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle stored with open glasses of water and tea Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled, degreaser on line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cooks line

Basic - Cutting board has cut marks and is no longer cleanable to boards on line

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

Basic - Floor soiled/has accumulation of debris. Heavy grease build up next to fryers and under fryers

Basic - Food storage container/container lid cracked or broken in walk in cooler

Basic - Food stored on floor, case of cooking oil and water salt pellets on floor next to ice machine Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation to 2 door freezer back storage room

Basic - No handwashing sign provided at a hand sink used by food employees in men's room Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface to salad cooler off cooks line Upright seafood cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust under dish machine Repeat Violation