Blue Bay Mexican Grill

Inspector notes: Observed multiple cooked items held longer than 24 hours in walk in cooler without a date marks. COS: Items with known prep dates had date labels added. Items with unknown prep dates were discarded. Rule: Ready to eat TCS food must have a date label if held longer than 24 hours. Discard within 7 days.

Inspector notes: Observed ROP fish placed to that in reach in cooler without packages being opened first. COS: Fish was still frozen. Packages were open and fish removed to thaw. Rule: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Inspector notes: Observed rice being hot held in a grocery bag. COS: Rice and bag were discarded. Grocery bags cannot be used in contact with ready to eat foods.

Inspector notes: Observed accumulation of debris on walk in cooler fan covers. CA: Increase cleaning frequency of non food contact surfaces.

Inspector notes: Observed uncovered cooked ground beef and cut onions in walk in cooler. COS: Items were covered. Rule: Protect food from contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Inspector notes: Observed Certified Food Safety Manager (CFSM) certification for facility expired beyond 60 days. CA: Obtain current CFSM certification.

Inspector notes: Observed grease build-up on hood vent fire suppression lines. Potential for dripping onto cooking equipment/food. CA: Clean often enough to prevent build-up.

Inspector notes: Observed TCS food items in prep-top cooler above 41F in main kitchen at the time of this inspection. COS: TCS foods prepared less than 4 hours previous were moved to walk-in cooler. All other TCS foods discarded. CA: Seek repairs / adjust temperatureof unit.

Inspector notes: Observed grease build up in main kitchen at the time of this inspection. CA: Clean often enough to prevent build up.

Inspector notes: Observed salsa in server station reach in cooler above 41 deg F. COS: All TCS items in cooler were discarded. (Salsa, ranch, whip cream) Cooler is waiting on repair and will not be used for TCS items until able to hold 41 deg F or less reliably.

Inspector notes: Observed handsink at bar did not have soap or paper towels. Observed handsink in kitchen and in bathroom had the hot water turned off. COS: Bar handsink was supplied with soap and paper towels. Hot water was turned back on to both sinks. Rule: Handsinks shall be equipped to supply hot running water and be supplied with handsoap and papertowels.

Inspector notes: Observed facility uses a 3-compartment sink for washing dishes but does not have/use any sanitizer. Rule: For manual rewashing, a three step process is required. Step/sink 1: Wash dishes in hot soapy water. Step/sink 2: Rinse soap off of dishes in sink of plain water or running water. Step/sink 3: Submerge dishes in a sanitizer solution at appropriate concentration. Do not rinse. Let air dry before using. CA: Chlorine is one sanitizer option. Immediately/prior to further warewashing operations obtain plain unscented disinfecting bleach. Use bleach to mix a chlorine solution of 50-100 ppm using test strips supplied by health department. Purchase your own test strips for further use. This solution may be used for all sanitation needs in the facility, including food contact surfaces and di...