BLUE STAR GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over biscuits in walk in cooler, operator moved beef below. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oj nozzle.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for kitchen staff.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler (ham, tomatoes, potatoes, etc).

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at server station, operator labeled. Corrected On-Site

Basic - Food stored on floor. Raw beef on floor in walk in cooler, operator placed on shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. 3 pairs on oven handle on cook line.

Basic - Light shield damaged/in disrepair. Cracked light shield above dish machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks soiled in walk in cooler. Fan guard in walk in cooler. Grease under flat top. Reach in cooler gasket soiled under flat top. Can storage soiled. Repeat Violation

Basic - Uncovered food stored near sink exposed to splash. Dry flour mix next to Handwash sink on cooks line under paper towels, operator placed lid on container. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cracked eggs then immediately touched spatula and clean plate and plated cooked pancakes. Spoke to employee about changing gloves and washing hands in between.

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. Manager had one gloved hand, rolled omelet burrito with both hands one hand no glove. Spoke to employee about wearing gloves on both hands in this situation.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mac n cheese in walk in cooler dated 3/23.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter pats labeled as 9-3, written plan states item is held on 4 hour time control, server rewrote label to 9-1. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary ammonia for Three compartment sink but also has a chlorine dish machine no strips for machine, inspector gave operator a few strips until he orders some. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee working in the kitchen for 6 months.

Basic - Ceiling tile missing. 2 tiles missing above single service storage in side storage room. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on top of reach in cooler on cooks line, manager moved below. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on middle door of reach in cooler across from fryers.

Basic - Grease receptacle lid open, broken, or missing. Lid open, operator closed. Corrected On-Site

Basic - Light shield damaged/in disrepair. Above Three compartment sink/dish machine area the light shield is cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Reach in cooler gaskets soiled with food debris on cooler under grill. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from fryers.

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. 0ppm,operator primed line and retested 50ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meatballs dated 6/28 and chicken dated 9/17, operator stated those items were made a few days ago but container has old labels. Operator put correct labels on containers. Corrected On-Site

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. Butter at front counter, operator placed time mark on butter. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside back door no Backflow preventer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Apple juice nozzle. Interior ice machine. Interior microwave. Employees started cleaning all items. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Deli meat sliced, portioned, frozen, then thawed no date mark. Items were pulled yesterday, operator put date marks on items. Corrected On-Site

Basic - Ceiling tile missing. Above walk in cooler/storage area.

Basic - In-use tongs stored on equipment door handle between uses. 2 pairs on tongs on oven door handle. Knife in between ticket printer and shelf on cook line. Employees moved items to correct locations. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom portion of prep table in back area, operator cleaned. Reach in cooler drawer gasket soiled on cooks line. Corrective Action Taken Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage not inverted, operator flipped over. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs on cooks line, grabbed clean plate and with spatula put cooked pancakes on plate, operator stopped employee and had him change gloves and wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (68F - Cold Holding) items sitting on counter, operator stated items were brought out of cooler at 9am, operator filled out time as a public health control application and time marked butter. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Wd40 can on back prep table, operator moved. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside back door of kitchen with green hose attached.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Ice chute on drink machine in lobby. Oj dispensing nozzle. Cutting board on cooks line reach in cooler stained. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee serving. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Multiple employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf, chicken wings, and deli meats in reach in coolers on cooks line, operator stated items were made Monday. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Small cup in red pepper flakes, croutons, and coleslaw in the salad area. Employee removed cups. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on ledge next to nuts on cooks line, employee moved nuts. Employee food on top of reach in cooler on cooks line, operator moved food. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and drill on top of salt bin, operator moved items. Corrected On-Site

Basic - Food stored on floor. Multiple items (beef, salami, etc.) on floor in walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer by ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above cooks line. Repeat Violation

Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Peppers and lettuce in original cardboard boxes over cooked potatoes, cut onions/peppers, and noodles in walk in cooler, operator moved all unwashed to the bottom. Corrected On-Site

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. 0ppm, Sanitizer line and rinse aid line were in wrong buckets, operator changed lines around and primed line, retested at 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg French toast batter over ready to eat sauces in walk in cooler. Operator moved eggs mix to the bottom. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheesecakes marked 6/6, employees stated they go through cheesecake every 4 days and did not update date mark, cheesecake was dated 7/23. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (70F - Cold Holding) items at room temperature on cooks line, operator he uses time control but no time mark or filled out application. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven at end of cooks line. Tea urn nozzle and oj nozzle. Cutting board on cooks line stained. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink near dish washing area, operator replaced paper towels. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 servers working at time of inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging in cart by server station no label, employee stated it is sanitizer. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In rice container inside walk in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees cup of coffee on clean cutting board in prep area, operator moved item. Corrected On-Site

Basic - Equipment in poor repair. Cutting board on cooks line with cut marks. Ice build up in chest reach in freezer.

Basic - Exterior door has a gap at the threshold that opens to the outside. In dry storage area.

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cooks line. Can opener table attachment soiled. Interior reach in freezer on cooks line.

Basic - Stored food not covered. Cooked potatoes in walk in cooler made previous day. Operator covered. Corrected On-Site