Blue - A Savannah Bistro

Observed build up on drink nozzles at beverage station.

CA: PIC cleaned drink nozzles before service. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed build up on ice baffle in the main kitchen.

RCA: Advised PIC to increase cleaning frequency. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed half and half and fruit juice with an expiration date of April/May 2026.

CA: PIC discarded items. Advised him to ensure products are discarded once they've passed best use-by date.

Observed a heavy presence of roaches in the main kitchen area.

RCA:The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed heavy build-up and debris in several reach-in units.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed employee frozen drink with lid stored on the top shelf of reach-in freezer with facility food. Observed two employee gatorades stored on the middle shelf of the reach-in freezer.

CA: PIC placed items in a designated area to prevent contamination of facility foods.

Observed build up on drink nozzles at the drink station.

CA: PIC immediately clean drink nozzles before service. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed build on ice baffle in the main kitchen.

RCA: Food-contact surfaces and utensils shall be clean to sight and touch.

Observed several TCS/RTE foods (tomatoes, spinach, calamari, pico, etc.) without date marking.

RCA: Food shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

Observed facility to not have inspection report posted.

RCA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed a water cup stored on prep table. Observed employee drink stored in reach in cooler with food prepped for guests.

CA: PIC discarded items. Employees should place personal items in designated areas to prevent contamination.

Observed several TCS food items (blue cheese and feta cheese) to be cold-holding over 41F in prep-top cooler (see temperature log). Observed ambient temperature of 56F. COS: PIC placed newly prepped TCS items in ice bath to rapidly cool and will have prep-top cooler serviced. Items were placed in prep-top less than 2 hours prior.

Observed several TCS food items to be cold-holding over 41F in prep-top cooler (see temperature log). COS: PIC had kitchen staff discard all TCS food items in prep-top cooler. Newly prepped items will be held in ice-bath until prep-top is serviced. Engineering was called to service cooler.

Observed debris on baffle of ice machine.

RCA: Melt ice, drain machine, clean baffle and interior walls, allow ice to refill machine.

Observed food debris on in microwave, in bottom of reach in coolers, on grill.

RCA: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed 2 hood lights out in hood system during routine inspection.

RCA: 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.