BLUE FIN RESTAURANT

Observed several dented cans in dry storage to be used. CA: Dented cans should be removed from storage and placed in area to be returned to supplier or discarded. COS: pic removed dented cans from storage and placed in office for return.

Observed personal drinks in open cups on prep make table around food. CA: Personal drinks should be in single use cup with lid and straw and stored away from food prep surfaces or food. COS: pic removed personal drinks and moved personal drinks to a designated employee area.

Observed container of teriyaki sauce at 155 degrees cooling in prep cooler. CA: Adequate cooling methods must be used for rapidly cooling Time/Temperature controlled foods during the 2 step cooling process. (ice baths, ice wands, etc.) COS: pic removed sauce from prep cooler and placed into ice bath.

Observed knife stored in crevice between equipment and prep coolers with. CA: Storage of knife or other in use utensils shall be stored on a clean portion of food preparation table. COS: pic cleaned and sanitized knife. COS

Observed handles of scoops stored down in dry food containers. CA: Scoops with handles must be stored above the top of the food and container to prevent handle from touching food. COS: scoops were removed and washed, and pic will educate staff on proper storage of scoops to prevent hand contamination.

Observed single use plastic cup floating in soy sauce bucket at server station area. CA: Single use cups should not be re-used and should not be stored in food containers. COS: pic removed plastic cup.

Observed torn gaskets on several coolers. CA: Gaskets shall be maintained in good condition. COS: pic will have torn gaskets replaced. Health Dept. will re-check

Observed multiple TCS foods being held on the counter using TPHC labeled with 11:30-3:30 at the start of the inspection (11:05 am.) Corrective Action: Discussed proper use of time as a public health control, including monitoring starting temperatures and documenting accurate start times with PIC. PIC rechecked temperatures to ensure items were starting at 41 deg F or below and re-labeled with the appropriate start and discard time. PIC to re-train staff.

Observed rice serving utensils stored in standing water at a temperature less than 135 deg F (crock pots.) Two crock pots were found to not be functioning properly and unable to maintain temperature. Corrective Action: PIC was notified. PIC designated employee to boil water to use time as a public health control (4 HR limit) in both crock pots until crock pots are replaced. This will be rechecked by the Health Department.

Observed multiple in-use utensils not stored with the handle above the top of the food and the container. (sugar, marinade powder, crunch) Corrective Action: Discussed proper storage of in-use utensils with PIC. PIC used a gloved hand to remove utensils. PIC will educate food service employees on proper storage of in-use utensils.

Observed food service employee using designated handwashing sink in main kitchen to make sanitizer bucket. CA: Discussed proper use of handwashing sink with PIC. Food service employee was educated by PIC and relocated to three compartment sink to finish preparing bucket. Handwashing sinks may not be used for purposes other than handwashing.

Observed food containers placed into reach in cooler not cooled back down to 41 degrees F or below after preparation and portioning of food. CA: discussed cooling food and monitoring temperatures of prepared foods before placing into reach in cooler for service with pic-food was removed and placed into walk in cooler in smaller/open containers for proper cooling

Observed shrimp on make table thawed out to above 70 degrees F during the thawing process. CA: discussed thawing foods to prevent a rise in temperature that is unsafe with pic (less than 1 hour) shrimp was placed into walk in cooler/freezer to cool down quickly. Educated staff and pic to monitor thawing foods and food placed onto prep top cooler.

Observed buckets of sauces being prepared and set on floor. CA: discussed preparation of food and keeping containers on food prep surfaces for safety with pic-food was removed and properly stored

observed plastic containers with no handles inside sauce containers. CA: discussed storage of proper scoops/utensils with pic to prevent hand contamination with pic-pic removed plastic cups

Observed torn gaskets with pic-pic will have all torn gaskets replaced

Observed residue buildup on interior of ice machine. CA: Discussed cleaning methods and frequency with PIC. PIC will have ice machine cleaned and will increase cleaning frequency. This will be rechecked by the Health Department.

Observed food stored on floor in sushi making area, and in main kitchen. CA: discussed storage of food 6" off floor with pic-pic stored properly