Blue 32 Sports Grill

Inspector notes: Observed several containers of strawberries with visible organic matter (mold) stored in the walk-in cooler. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection

Inspector notes: Observed employee with one glove on one hand and the other hand did not have a glove on; employee took RTE bread from the grill with the gloved hand and then proceed to arrange bread on the a plate for a customer with his bare hand without the glove. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items

Inspector notes: Observed cracked and grout missing from the tile floor throughout the establishment; and water pooling in the cracked tile at the dish machine area

Inspector notes: Observed raw meats (Chicken and Beef) on a shelf above blocks of cheese in the walk-cooler. Discussed with person in charge (PIC) that raw and ready to eat food need to be organized according to cooking temperature. Also gave PIC a couple of printouts displaying proper hierarchy and food separation. PIC reorganized the storage in the walk-in at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed a cleaning spray bottle with blue liquid behind the bar without a label. Discussed with employee that all chemicals need to be labeled to reduce risk of chemical contamination. Employee used a marker to write on the spray bottle at time of inspection

Inspector notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed queso and artichoke dip with an internal temperature of 75F stored in steam unit under prep table. Per prep employee, the food items have been re-heating for less than 2 hours prior to inspection. The temperature of the water in the steam table was 109F; and discussed re-heating time with PIC and staff. Prep employee moved food items to a water bath on the stove for rapid re-heating and raised temperature knob on steam unit to high. Checked water again at the steam table after 15 minutes and the water temperature was at 150F. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding