Blue Dory

Inspector notes: Pretzel bites were observed adulterated (mold grown on them). Pretzel bites were voluntarily disposed of (see attached disposal form).

Inspector notes: Food was observed held at 43-60 degrees Fahrenheit in refrigerator #3. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been out of temperature since the day prior. Food was voluntarily disposed of (see attached disposal form). Refrigerator had an ambient air temperature of 50 degrees Fahrenheit during time of inspection. Refrigerator was taken out of service during time of inspection and must not be used until it is repaired/replaced and can maintain an internal food temperature of 41 degrees Fahrenheit or below. Per person in charge, a new refrigerator has already been ordered but has not been delivered yet. Please email inspector proof of repair/replacement of refrigerator.

Inspector notes: Food was observed held at 43-46 degrees Fahrenheit in refrigerator #2. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been out of temperature for more than 4 hours. Food was voluntarily disposed of during time of inspection (see attached disposal form). Refrigerator had an ambient air temperature of 45 degrees Fahrenheit during time of inspection. Refrigerator was taken out of service during time of inspection and must not be used until it is repaired/replaced and can maintain an internal food temperature of 41 degrees Fahrenheit or below. Please email inspector proof or repair/replacement.

Inspector notes: Milk was observed held at 67 degrees Fahrenheit in an ice bath on the counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, milk had been on the counter for about 2 hours. Milk was relocated to a refrigeration unit during time of inspection.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Please email inspector proof of enrollment in a food safety course.

Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.

Inspector notes: Food was observed held at 43-53 degrees Fahrenheit in refrigerator #3. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the refrigerator since the day prior. Food was voluntarily disposed of (see attached disposal form). Refrigerator was taken out of service at time of inspection and must not be used until it is repaired or replaced.

Inspector notes: Tomatoes were observed with mold on them. Food must be in good condition, safe, and unadulterated. Tomatoes were voluntarily disposed of (see attached disposal form).

Inspector notes: An employee was observed dumping food and washing equipment in the handwashing sink. Handwashing sinks must only be used for handwashing.

Inspector notes: Establishment is lacking an allergy sign notifying customers of their obligation to notify staff if they have a food allergy.

Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.

Inspector notes: The handwashing sink in the kitchen is lacking a handwashing sink sign

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Per person in charge, she is in the process of taking the course. An invoice was provided during time of inspection.

Inspector notes: The door to the outside, located in the basement and front door, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: Single-use articles (disposable cups) were observed stored on the floor in the dry storage area. Single-use articles must be stored at least 6 inches off the ground.

Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils.

Inspector notes: Ginger was observed with mold on it in the refrigerator. Ginger was voluntarily disposed of (see attached disposal form).

Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.

Inspector notes: There was not an allergy statement notifying customers of their obligation to notify staff if they have a food allergy.

Inspector notes: Soap was not available at the hand-washing sink in the bathroom. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.

Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.

Inspector notes: Multiple food items (see temperature observations) were observed held at 43-47 degrees Fahrenheit in the refrigerator #3. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 44 degrees Fahrenheit at time of inspection. Refrigerator was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Refrigeration temperature dial was set at the warmest setting during time of inspection. Per person in charge, establishment will call refrigeration services if the unit can not be adjusted to the proper temperature to store food at 41 degrees Fahrenheit.

Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Per person in charge pest control services will be contacted.

Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher.

Inspector notes: The door to the outside, located in the basement and the front door, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment must enroll additional employees in a food safety course. Please email inspector proof of enrollment in a food safety course.

Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.

Inspector notes: Spices and potatoes were observed stored on the floor in the dry storage area. Food must be stored at least 6 inches above the floor.

Inspector notes: Multiple food items were observed uncovered in the refrigeration units. Food must be covered during storage to prevent contamination.

Inspector notes: Multiple food items (see temperature observations) were observed held at 47-52 degrees Fahrenheit in the refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 50 degrees Fahrenheit at time of inspection. Refrigerator was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Refrigeration temperature dial was set at the warmest setting during time of inspection. Per person in charge, establishment will call refrigeration services if the unit can not be adjusted to the proper temperature to store food at 41 degrees Fahrenheit.

Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.