THE BLU HALO

High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. 87 degrees

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 and the time removed from temperature control cannot be determined. See stop sale.butter at cook line no time stamp

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food inside he hydration machine.

Intermediate - Handwash sink not accessible for employee use at all times. At bar

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 8 pieces of fully thawed ROP fish inside reach in cooler at cook line, right side pull out drawer.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by ice cart near ice machine. . Employee moved 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. 8 pieces of fully thawed ROP fish inside reach in cooler at cook line, right side pull out drawer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table during active prep . Employee moved. Cleaned and sanitized area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. At cook line. Educated Corrected On-Site