Blu Cantina

Observed failure to keep food safe, observed a few onions in walk in cooler with mold-like buildup. (1) Condition. Food shall be safe, unadulterated, and honestly presented. P PIC discarded unsafe onions.

Observed mold like build up in the soda gun nozzle located at the front bar area when disassembled. Observed in the interior of ice machine mode like substance on the white flap. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC to disassemble soda gun nose to ensure effective of cleaning (picture attached).

Observed vegetable sink in the kitchen dripping water constantly. 511-6-1.06(2)(r) - System Maintained in Good Repair. System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed crack on back door frame and missing wall base tile. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. PIC will fix with 10 days.

Observed in bar area an ice scoop handle in contact with ice in ice bin. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC removed to clean and scooped ice.

Observed residues on non-food contact surfaces of food equipment in the kitchen and build up and debris in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall keep non-food contact surfaces clean.

Observed crack on back door frame and missing wall base tile. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. PIC will fix with 10 days.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (raw shrimp 54 F, Raw Chicken 45 F, raw beef 51 F and ambient 43F) in walk-in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC moved foods into another cooler. Advised PIC to monitor all temperatures regularly and to have cold holding unit evaluated immediately.

Observed mold like build up in the soda gun nozzle located at the front bar area when disassembled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC to disassemble soda gun nose to ensure effective of cleaning (picture attached).

Observed hot hold fried chicken wings & drums at 79 degrees F in a food container sitting on counter not held at 135 degrees Fahrenheit or above. Time/Temperature Control for Safety Food, Hot and Cold Holding, except during preparation, cooking or cooling or when time is used as the public health control, shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Asked PIC to discard food.

Observed mold like build up in the soda gun nozzle located at the front bar area when disassembled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC to disassemble soda gun nose to ensure effective of cleaning (picture attached).

Observed no date marking on several foods (lettuce, slaw, ready to eat foods) held for more than 24 hours in reach in cooler and walk in cooler. Advised PIC to date mark food items that will be held for more than 24hrs. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours 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. The day of preparation shall be counted as Day 1. Pf

Observed gap beneath and on the side of the back door. Outer openings of establishment cannot be properly sealed when not in operation. Observed daylight across the entire bottom area of the rear door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

Instructed PIC to install an effective door sweep so that all outer openings are completely covered/sealed.

Observed wet floor in bar area (source unknown - still working on it) and residues on non-food contact surfaces of food equipment in the kitchen and build up and debris in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall keep non-food contact surfaces clean.

Observed mold like substance buildup on the interior of the ice machine.Also there was debris buildup on the dishwasher trays.C/A Advised manager to have these items cleaned.

Observed mold-like substance inside the ice machine. Observed accumulation of food particles inside the microwave. CA: Advised PIC to frequently clean food contact surfaces to prevent accumulation. Clean frequent to preclude accumulation of soil or mold.

Observed sticker residue on the food storage containers. CA: Advised PIC to remove stickers before washing dishes. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed no disclosure or reminder for the steak on the menu. CA: Advised PIC that any animal food served raw or undercooked shall have a consumer advisory and disclosure. if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Observed no date marking for ground turkey and cheese sauce that was being held for more than 24 hours. CA: Advised PIC to date mark food items that will be held for more than 24hrs. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours 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. The day of preparation shall be counted as Day 1. Pf