Blue 32 Sports Grill

Inspector notes: Observed a final sanitizer concentration of 0ppm chlorine at the chemical dishwasher. Observed chemical supply bucket empty. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC placed a work order to have supplies delivered at the time of inspection and filled the 3 comp sink with quat sanitizer until service on the unit was completed. Food-contact surfaces were properly sanitized at time of inspection

Inspector notes: Observed an employee with gloved hands place dirty dishes in the dishwasher and then remove cleaned dishes to be placed on the drying rack. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed white wine butter sauce and diced RTE chicken in the prep cooler at 81*F and 71-80*F, respectively. Per PIC, these foods were on time as a control from 1-3pm on the grill (observed at 2:45pm). Discussed that once committing to using time as a control that foods can no longer be cooled down, reheated, or otherwise repurposed. Since the foods were placed on TAC less than 2 hours prior, the PIC resumed using time as a control for the butter sauce and chicken. Advised PIC these foods may also be hot held in a steamer since both foods will ultimately be served hot. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC revised the timestamp to 1-5pm for a total of 4 hours

Inspector notes: Observed an ambient air temp of 44*F with a min/max in the prep cooler closest to the walk in coolers. Inside the cooler, observed TCS foods holding between 46-48*F when measured with a probe thermometer. Inside the drawer cooler, observed TCS foods holding between 47-55*F when measured with a probe thermometer. Observed the air temp at 37*F in the top right drawer where out-of-temperature foods were observed. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed deep grooves, scratching and discoloring on the prep cooler cutting boards on multiple units. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Replace/resurface cutting boards prior to the next routine inspection