BLUE POINTE BAR AND GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over spinach dip at walk in cooler. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw scallops at reach in cooler on cook line. Operator stored products properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Black beans opened 10/23 at walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bar beverage cooler: half½ (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bar beverage cooler: half½ (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. flip top on cook line: chicken wings (46F - Cold Holding) Observed overstocked over rim of food storage pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator cut portion in half and placed in lower portion of cooler. Repeat Violation Admin Complaint

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. Butter missing time stamp at cook line. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw scallops over sauerkraut at low boy cooler in prep area. Operator stored products properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Cooked black beans made 9/23, bruschetta topping (diced tomatoes) made 9/23 at walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by char grill: Fish (50F - Cold Holding); beef patties (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator added ice bags to product. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb by outdoor walk in coolers.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: horseradish sauce (sour cream) (50F - Cooling) at 2:14; cooling since 1:29 - 50F at 2:50 Observed in deep container with tight fitting lid. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product on ice bath inside cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at bar. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on interior of Both ice machines on side of building.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 200ppm quaternary sanitizer. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At reach in cooler at prep area- salmon bearing label not removed from packaging -see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- sliced cheese 50- cold holding, raw burger 50F- cold holding- food not prepared or portioned today- food out temperature for 45 minutes- food over stacked above fill line- operator moved to reach in cooler to quick chill. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At area table on prep table- Hollandaise sauce 120F- hot holding- food out of temperature for 1 hour- operator placed to be reheated.

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Oyster tags not marked with last date served.

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. At reach in cooler at prep area- salmon bearing label not removed from packaging -see stop sale.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and prep counter at cookline- operator removed.

Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler- In use avocados with stickers- still attached- operator removed and removed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over guacamole and mushrooms low boy cooler in prep area. Raw scallop over cooked shrimp at walk in cooler. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by double stack oven: lobster (50F - Cold Holding) Observed in overstocked pan. Operator placed overstocked portion inside cooler; pina colada sauce (51F - Cold Holding) Unit not functioning properly. Operator placed on time control for remaining 2 hours. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in: beef skewers (50F - Cooling) at 3:10; cooling since 1:30 - 49F at 3:44 At current rate of cooling product will not reach 41F within 4 hours. Operator iced down product. Corrective Action Taken

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. Emailed to operator and posted during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top refrigerator ; coleslaw overnight (50F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top refrigerator ; coleslaw overnight (50F - Cold Holding). See stop sale

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed a few without last date marked

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed plantain defrosting at room temperature at cook line. Operator moved to refrigerator Corrected On-Site

Basic - Water draining onto floor surface. Observed 3 compartment sink leaking.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna 43°F in walk in cooler kept inside sealed package since yesterday.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked plantains 50°F, in flip top cooler at cook line. Not prepped or cooked today. Stored double panned in the top part of cooler, since yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked plantains 50°F, in flip top cooler at cook line. Not prepped or cooked today. Stored double panned in the top part of cooler, since yesterday. See stop sale.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche containing undercooked cobia and Blue Pointe Oysters served raw not identified on menu. Operator identified during inspection. Corrected On-Site

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. Tuna 43°F in walk in cooler kept inside sealed package since yesterday. See stop sale

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw coconut shrimp no commercially packaged over potatoes tots not commercially packaged at reach in freezer at cook line; operator reversed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (41-50F - Cold Holding); roasted garlic oil (77F - Cold Holding) by pizza oven. Food taken out if cooler in the morning and left at room temperature; food out of temperature for less than 2 hours; food moved in ice and moved to cooler; in unit #2 at cook line across from the grill; food overstocked Foods not prepared or portioned today; foods out of temperature for approximately 1 hour; Operator made smaller portions and moved foods on the bottom of cooler to quick chill; Corrective Action Taken Repeat Violation Admin Complaint

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- plantains; chicken tenders and garlic butter at cook line; as per operator foods outside since10:00am; operator time marked ; Corrected On-Site Repeat Violation Admin Complaint

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. Multiple drinks on prep table at cook line; on drying clean dish rack at three compartment sink ; next to flat breads by ovens Operator removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment- between reach in cooler and chest freezer at cook line; Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatulas at 90 F on the grill Operator discarded water Corrected On-Site

Basic - Ripped/worn plastic covers used as shelf covers in walk-in cooler

Basic - Time/temperature control for safety food thawed in an improper manner- scallops in standing water at three compartment sink Operator moved to walk-in cooler Corrected On-Site Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored above chicken wings in reach in cooler at cook line; Operator reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (40-48F - Cold Holding); streak skewers (44-45F - Cold Holding); in reach in cooler at cook line; Food not prepared or portioned today; Food out of temperature for less than 4 hours; Foods moved to walk-in cooler to quick chill Corrective Action Taken

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- chicken tenders and egg wash at cook line on four hour plan ; As per operator food on time since 10:00. Operator time marked foods; Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line soiled;

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Cobra in ceviche is raw and not identified on the menu

Intermediate - oysters tag removed from original container prior to container being emptied. Operator placed tag with the container. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues/ mold like growth - all at cook line;

Basic - Working containers of food removed from original container not identified by common name. Flour in the kitchen; Operator labeled. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter, plantains

Basic - Food stored on floor. Pretzels/Red wine vinegar containers/kitchen/corrective action taken/operator stored foods properly. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Plastic containers/by dishmachine area.

Basic - Working containers of food removed from original container not identified by common name. Flour/kitchen/corrective action taken/operator labeled food. 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. Dishmachine sanitizing at 0/ppm chlorine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over cooked lobster meat/walk in cooler/corrective action taken/operator stored raw scallops on bottom shelf. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk/opened over 24 hours before/walk in cooler/corrective action taken/operator date labeled food.. Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.clarified butter/cookline

Basic - Food stored in a location that is exposed to splash/dust.beef stored under 3 compartment sink (defrosting)/corrective action taken/operator stored foods back in cooler. Corrected On-Site

Basic - Food stored on floor. Chicken/walk in cooler/corrective action taken/operator stored foods properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop/cookline/corrective action taken/operator stored utensil properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar/kitchen

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2021-07-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. 3 door reach in freezer stored outside. Warning - From follow-up inspection 2021-07-07: Time Extended

Basic - - From initial inspection : Basic - Food stored outside. 3 door freezer stored outside not fully enclosed has overhead protection and is secured. Warning - From follow-up inspection 2021-07-07: Time Extended