BLUE WAVE
457 West Gorrie Drive
Florida, 32328
Franklin County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/28/2024
High Priority
3
Intermediate
5
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Sausages observed thawing at room temperature on a cart in kitchen. Cook moved items to walk in cooler to continue the thawing process. **Corrective Action Taken**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. For oil and vinegar bottles at cook line.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken fillets stored above pork sausage inside freezer at ware washing station. Operator inverted products. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: Flip top: cooked potatoes 64F, Fetta cheese 50F. Observed food in unit stored above rim line. Per PIC food In unit less than 3 hours. Operator moved all foods to walk in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven : Pork (84- 113)Hot holding. Observed unit off. Pork hot holding less than 2 hours. PIC removed and stored in walk in cooler to quick chill. Future usage. **Corrective Action Taken**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with PIc.
- 22-02-4:Intermediate - Cutting boards at cook line soiled
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand wash sink blocked by a container of shrimp thawing under running water. Cook moved foods to walk in cooler.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Micaela Falcon
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All certificates have been photocopied.
Food safety inspection conducted on 2/28/2024 revealed 11 total violations (3 high priority, 5 intermediate, 3 basic).
Inspection on 8/11/2023
High Priority
5
Intermediate
1
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of sugar and metal bowl in container of rice. Employee removed both. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaning equipment on cook line left line, removed gloves, returned to line and put on new gloves without washing hands first. Reviewed proper hand wash procedures with manager and employee washed hands. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) On rolling rack in walk in cooler, flats of eggs above whole muscle beef. Manager moved eggs to bottom of rack. 2) In left fliptop lower cooler containers of raw steak above container of raw fish and container raw chicken above container of raw beef. Employee rearranged all items for proper separation. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In right fliptop lower cooler mashed potatoes (45-46F - Cold Holding). Per date mark in unit 3 days. Item not pulled or used this morning.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right fliptop lower cooler mashed potatoes (45-46F - Cold Holding). Per date mark in unit 3 days. Item not pulled or used this morning. See stop sale.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose missing vacuum breaker at mop sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle employee using to clean equipment. Employee labeled bottle. Corrected On-Site
Food safety inspection conducted on 8/11/2023 revealed 7 total violations (5 high priority, 1 intermediate, 1 basic).