OZONA BLUE GRILLING COMPANY

125 ORANGE ST SOUTH

★★★☆☆ (3.4/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8736494

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda gun nozzles at outside bar. Corrected On-Site

Inspection #: Visit ID: 8688191

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cooks line Repeat Violation
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wiping cloths on prep table of cook line. Corrected On-Site
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream based soup 122F hot hold. Operator to reheat

Inspection #: Visit ID: 8676947

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Large white cutting board on cook line, small cutting boards stored in dish wash area have deep grooves. Repeat Violation
13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding food removed from its original container not labeled with common name. Bottles were labeled during inspection Corrected On-Site

Inspection #: Visit ID: 8655617

14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. End of cook line. Warning - From follow-up inspection 2024-04-18: **Time Extended**

Inspection #: Visit ID: 8545885

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. End of cook line. Warning
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on the cook line no hair restraint Warning
22-41-4: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. Ore Ted to 50ppm Corrected On-Site Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line; Fish (46F - Cold Holding second temperature, second temperature 2:04pm 45F); Fish (44F - Cold Holding, second temperature 2:04 43F); Fish(47F - Cold Holding second temperature 45F) Walk in cooler-; Alfredo (44F - Cold Holding, second temperature 44F cold hold); Fish (45F - Cold Holding, second temperature 43F cold hold); fish (45F - Cold Holding, second temperature 43F cold hold). Ambient temperature 38F in walk in cooler , a large delivery came in and the door was propped open, large amounts of hot soup was placed directly into the cooler below many of the foods that were out of temperature . Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Whisk in hand wash sink Corrected On-Site Warning

Inspection #: Visit ID: 8357501

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drinks from prep table near office Corrected On-Site
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee x2 no hair restraint Repeat Violation
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean food containers stacked before dry.
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line contain food removed from its original container not labeled with common name.
22-41-4: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. Repeat Violation