RICKY'S BLUE HEAVEN

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per manager approximately 1 hour prior.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (52F - Cold Holding) at reach in cooler drawers at cook line. As per chef, less than 2 hours. Employee placed bag of ice over product. Observed pancake batter (71F - Cold Holding) at room temperature at cook line. As per Chef, less than 2 hours. Discussed time as a public health control with manager. Corrective Action Taken Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Manager set up 3 compartment sink to sanitize. Quaternary solution tested at 200ppm. Manager called repair technician during inspection.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees at back preparation area preparing food with no hair restraints.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gaps at sides and bottom of screen door at kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink near ice bin across from warehouse washing area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (73F - Cold Holding) at front preparation area. As per employee, less than 1 hour. Employee removed excess product from container. Corrective Action Taken Repeat Violation

Intermediate - Equipment drain line draining into handwash sink. Observed drain line from air conditioning unit draining into hand sink at back preparation area. Observed drain line from soda gun holster stored inside hand sink at bar. Manager removed line at bar area. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed case of raw shrimp stored on floor at protein walk in cooler. Manager placed product on shelf. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sinks at cook line and bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods at cook line soiled with accumulated grease.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Employees placed cloths in sanitizer solution.

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. Dish machine in dish area, 0 ppm. Manager primed machine, 50 ppm. 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 eggs and handled clean plates without washing hands. Manager had employee wash hands, change gloves and use a different plate.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in back kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over steaks in walk-in cooler. Employee placed beef beneath steaks. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in coolers across from grill: sour cream (48F - Cold Holding); eggs (47F - Cold Holding). Manager stated items placed in coolers 1 hour prior to temperature being taken. Manager placed items in ice bath to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin of ice machine on the left. Deflector plate inside of ice machine on the right. Mixer head of floor mixer in bakery area. Cutting boards on reach-in coolers across from cook line grills. Tea nozzle in wait station. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in wait station. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in coolers across from grills.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in front prep area. Manager had employee finish eating in dining room. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf next to dish machine.

Basic - Food stored on floor. Limes on floor in front kitchen. Managers placed limes on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in coolers. Vents above grills greasy.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in wait station. Employee turned filters over.

Basic - Stored food not covered. Coffee prepped in filters in wait station. Employee placed cover on item. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lobby bar: soda nozzles soiled. - From follow-up inspection 2022-08-02: Lobby bar: soda nozzles soiled. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink in the kitchen blocked by a shelve clean dishes stored on it. - From follow-up inspection 2022-08-02: Observed the hand washing sink in the kitchen blocked by a shelve clean dishes stored on it. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. By the cook line. Corrected On-Site - From follow-up inspection 2022-08-02: No handwashing sign provided at a hand sink used by food employees. By the cook line. Time Extended