Bluefin Grill And Bar

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee wearing watch while prepping food

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Scoop handle in seasoning container. Operator removed. Corrected On-Site

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed tomatoes stored over washed asparagus. Operator corrected shelves. Corrected On-Site Repeat Violation

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

0ppm at dish machine in bar area

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

3 live flies in dish machine area

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw fish stored over buns in walk in freezer. Operator corrected shelves. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

egg batter (54F – Cold Holding) operator added ice to tray Corrective Action Taken

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

Sushi rice in cook line area. Employee printed time stamp label. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

lemon butter sauce (113F – Hot Holding) operator moved item to stove to reheat to 165F. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Can opener blade soiled. Employee cleaned during inspection. Corrected On-Site Repeat Violation