Blue Highway Pizzeria Ocala

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cheese balls in reach-in cooler across from kitchen fryers. Manager placed chicken on bottom shelf. Raw crab stored over cooked cornbread in walk-in cooler. Manager placed crab on bottom shelf. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: rice (47F - Cold Holding). Employee stated rice placed in cooler one hour prior to temperature being taken. Employee placed rice in walk-in freezer to reduce temperature to 41F. Item stored in ice bath on counter across from salad prep reach-in cooler: butter (52F - Cold Holding). Employee stated butter placed in ice bath one hour prior to temperature being taken. Employee placed more ice in ice bath to reduce butter temperature to 41F. Items stored on bottom shelf of prep table across from kitchen ice machine: cheese (47F - Cold Holding); crawfish (46F - Cold Holding). Employee stated items placed in ice bath one hour prior to temperature being taken. Employee placed more ice in ice bath to reduce items temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from walk-in cooler.

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager in charge lacking proof of manager certification.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. No chlorine test kit for dish machine. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.

Basic - Food stored on floor. Plastic containers of mayonnaise and pickles stored on walk-in cooler floor. Manager placed containers on shelf. **Corrected On-Site**

Basic - Ice bucket not inverted between uses. Ice buckets on reach-in freezer next to kitchen ice machine. Employee turned ice buckets over. **Corrected On-Site**

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of reach-in freezer next to kitchen ice machine. Manager washed,rinsed and sanitized scoop then placed scoop in pan. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line grill stored in standing water, 85F. Manager replaced water and utensils and turned grill on, 141F. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.

Basic - Single-service articles improperly stored. To go cups and containers on floor in storage container.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager had employee remake sanitizer water, 200 ppm. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor next to kitchen steamer. Manager placed bucket inside of another bucket. **Corrected On-Site** **Repeat Violation**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, jambalaya 112-120F, employee moved back to steamer and reheated to 164F, also bread with cheese 71F, Manager voluntarily discarded. . **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Container of medicine improperly stored. At the cook line, medicine stored above prep table, manager moved. **Corrected On-Site**

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license, June 1, 2025. **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, white rice 45F, employee moved from cooler 20 minutes before temperature was taken, Manager will placed item on time (10:55-2:55pm). Time as a public heart control form provided. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment have blacked ahi tuna no asterisk next to it, to go menus and regular menu. 3-603.11(A)(B)(C) FC: (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in Paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as 'oysters on the half shell (raw oysters),' 'raw-egg Caesar salad,' and 'hamburgers (can be cooked to order)', or (2) Identification of the animal-derived foods by asterisking them to a footnote that states the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on top of cornmeal container, employee moved. **Corrected On-Site** **Repeat Violation**

Basic - Employee with no beard guard/restraint while engaging in food preparation. For two male employees, **Corrected On-Site**

Basic - Food stored on floor. At the prep area,MOTl jugs on floor, also cases of raw fish in walk-in freezer. **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the bar area, opened employee drink inside cooler, Manager removed. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line, sanitizer bucket on floor, employee moved. **Corrected On-Site** **Repeat Violation**

High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touch head, hat and pockets and continued working with food and touching plates, Manager instructed to stop, removed gloves, wash hands and continue working. **Warning** - From follow-up inspection 2025-04-02: Male employee with dirty hands (flour), placed gloves and no handwash occurred, inspector inspected to wash hands, also male employee pulled pants and touched pants pockets and immediately after handle clean utensils and bread. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line butter on grill 85-95F, Manager moved to grill and reheated above 165F, also aju 121F and reheated. Also jambalaya 130F, Manager voluntarily discarded. **Warning** - From follow-up inspection 2025-04-02: At the cook line, jambalaya 120F-131F, manager will place on time as a public health control, Jambalaya will be discard at 3:00pm. **Admin Complaint** **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, butter packets at 65F, per Manager butter pulled at 11:00am, items will be discarded at the 3:00pm. Time as a public health control form provided digitally.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line butter on grill 85-95F, Manager moved to grill and reheated above 165F, also aju 121F and reheated. Also jambalaya 130F, Manager voluntarily discarded. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, jambalaya made 03/26/25 at 46F, 44F, 46F. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, jambalaya made 03/26/25 at 46F, 44F, 46F. **Warning**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touch head, hat and pockets and continued working with food and touching plates, Manager instructed to stop, removed gloves, wash hands and continue working. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in cooler raw chicken stored above raw eggs, manager moved. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served. For some oyster tags and comatose of clams tags.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to dumped drinks and containers with water.

Intermediate - Spray bottle containing toxic substance not labeled. At the server station sanitizer bottle not labeled, also spray bottle with blue liquid at the dry storage, manager labeled all. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket above service window at the cook line, manager moved. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside grits container, manager moved **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables and ice machine, manager moved all. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers near triple sink.

Basic - Food stored on floor. At the storage area, oil jugs on floor, manager moved all off the floor, also in walk-in cooler clams baskets and bread tray on floor, manager moved all. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line and prep area, manager moved all. **Corrected On-Site**