THE BLU HALO

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine only reaching 141°.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and mixer head.

Basic - Accumulation of debris inside warewashing machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 50°F, goat cheese 48°F, items left out in between transfer from walk in to prep line.

Intermediate - Handwash sink used for purposes other than handwashing. Rinsing coffee basket.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drink in reach in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 55°F Less than 4 hours per operator.

High Priority - Toxic substance/chemical improperly stored. Spray bottles stored on dishwasher.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil left on counter 63°. Less than 4 hours per operator put in freezer. Corrective Action Taken

Intermediate - oyster tags not marked with last date served.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of windex above liquor. Properly stored during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - In-use ice scoop stored on soiled surface between uses.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Partially used box no tag.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

High Priority - Toxic substance/chemical improperly stored. Chemical stored by dishes and on ice maker, and on dishwasher.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and mixer head.

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Wall in dish area has mold-like substance.

High Priority - Toxic substance/chemical improperly stored. Spray bottles by cleaned dishes.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine >200 ppm.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided sign. Corrected On-Site

Basic - Food stored on floor. Oysters and beef in pans on floor of walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two drawer reach-in on line gaskets.

High Priority - Toxic substance/chemical improperly stored. Soap and stainless polish on dish machine. Properly stored during inspection.

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. Repeat Violation

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge reading 120°, actual temp 158°.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old labels on cleaned containers.