- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning** No proof of parasite destruction for smoke salmon was provided on 10/27/14
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and cheese at 52°f in overloaded containers at the flip top cookline reach in cooler. Corrective action taken, removed excess food and placed inside the unit. **Warning** Observed cut tomato, peppers, cream cheese dip, tomato salad, sliced provolone cheese, sliced American cheese, turkey, cooked mushrooms, and diced chicken at 72-74°f in the fliptop cookline reach in cooler. This unit was not working. Stop sale issued.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** No test kit provided for dish machine chlorine sanitizer. 10/27/14
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** BRIAN and ROBERT FOOD SAFETY FIRST certificates were provided. According to PIC all staff ( aprox 15 employees) are going to be certified on 10/28/14.
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10/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site** **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and cheese at 52°f in overloaded containers at the flip top cookline reach in cooler. Corrective action taken, removed excess food and placed inside the unit. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Chicken and French fries. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, corn salad and beans in the walk in cooler. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottle with soap at the 3 compartment sink **Corrected On-Site** **Warning**
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08/26/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tomato sauce on the walk in cooler
- Basic - Ceiling tile missing. Over the water heater
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable. Wooden floor in walk in cooler
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Outer openings not protected with self-closing doors. Backdoor
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and forks at the waitress station
- Basic - Wall in disrepair. Next to water heater
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Alfredo sauce, pizza sauce.
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2/19/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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