BLAU MEDITERRANEAN GRILL LLC

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon dip in reach in cooler. Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. Warning

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

Basic - Soiled dry wiping cloth in use. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crab bisque in reach in cooler at 47°f in reach in cooler. Cooked 2 days prior and placed in cooler. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrective Action Taken

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. Employee touched pizza after cooking. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crab bisque in reach in cooler at 47°f in reach in cooler. Cooked 2 days prior and placed in cooler. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast at 50°f in bottom drawer of cookline cooler. In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast at 50°f in bottom drawer of cookline cooler. In cooler overnight. Corrective Action Taken

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

Basic - Employee cellphone stored in or above a food preparation area.

Basic - Hole in ceiling tile over hot water heater..

Basic - Nonfood-contact surface soiled with food debris,shelf under prep table.