Ocean Blue Caribbean Restaurant & Bar

Inspector's notes

No certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a spray bottle of degreaser without a label. Discussed with person in charge (PIC) that all chemicals and cleaners need a label to reduce risk of chemical contamination. A marker was used to write a label on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a gap between the mop sink basin and the wall. This gap allows water to drip between the basin and the wall and can increase risk of trapped moisture and water damage. Please repair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the floors near the 3-compartment sink have worn. The exposed concrete collects water and food debris. Please seal or replace to an easily cleanable surface. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Three comp sink has a crack along the seam in the divider allowing water to leak through to the floor. Please repair.

Inspector's notes

Corrective Action: Corrected at time of inspection. Raw oxtail thawing unsubmerged in the prep sink. PIC put the oxtail in a deep bowl in the sink so it is submerged under running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of dirt/debris on wall around the mop sink. Please maintain clean. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Corrective Action: Correct prior to next routine inspection. Floors have worn and have exposed concrete that collects water and food debris. Please seal or replace to an easily cleanable surface.

Inspector's notes

Corrective Action: Corrected at time of inspection. Raw chicken thawing unsubmerged in the prep sink. PIC put the chicken in a deep bowl in the sink so it is submerged under running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Raw fish thawed in intact vacuum package. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Utensils stored in a pan of 86*F water. PIC heated up water to above 135*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Floors have worn and have exposed concrete that collects water and food debris. Please seal or replace to an easily cleanable surface.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked beef and raw chicken at 46*F to 49*F internally for unknown time. Embargoed, manager discarded. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Corrective Action: Correct prior to re-inspection 12/17/24. Reach-in by the cook line holding TCS food 46-49*F, min/max read 46.9*F at the time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Inspector's notes

Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.............Raw shrimp was at 44F in a cooler that was holding at 45F on the cooks line. Shrimp was moved. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling..............Reach in cooler across from the cooking station was holding at 45F. Raw shrimp was in the unit. Shrimp was moved to another cooler.....Correct prior to re-inspection on 2/9/24. Correct By: Correct Prior To Reinspection

Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation............Wiping cloths were observed at the bar and cooking area at 0ppm chlorine and 0ppm quat. Towels were in a solution of soapy water. Manager was instructed to make up a sanitizer solution of bleach water at 50-100ppm. :

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.............Ice scoop was observed being stored in the ice machine. Utensils were stored in standing water that was at 125F. Ice scoop was removed from the ice machine and water for the utensils was changed and at 135F or above. Correct By: Corrected At Time Of Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed.........Coved base was missing or in poor repair in the kitchen area. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. - Observed employee wash gloves for less than 6 seconds with soap, not dry hands with a paper towels and then started making an order for a customer. Discussed with employee & Person in Charge (PIC) about proper hand washing procedure. Employees must wash hands with soap & approved hand drying provision. Employee rewashed hands at hand washing sink for 20 seconds using soap & dried hands using single-use paper towels at time of inspection. Priority Foundation-2-301.15, Pf: Where to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. - Observed employee wash hands in 3-compartment sink at time of inspection. Employee rewashed hands at the hand wash sink. Hands must only be washed at designated handwashing sinks. Discussed with employee & PIC about the importance only washing hands at handwashing sinks. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. - Observed employee fill container up at the handwashing sink in the back of house. Discussed proper usage of hand wash sinks with the PIC. Hand wash sinks may only be used for hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. - Observed employee wash with soap and rinse food container, lid, and cup at the 3-compartment sink and put on counter to air dry without sanitizing. Discussed proper sanitization with the employee. Employee properly sanitized the food container, lid, and cup at the time of inspection. Discussed the importance of properly sanitizing food contact surfaces and utensils. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. - Observed cooked beans stored in a deep pot with a lid in the reach-in cooler on the bottom shelf with temperatures between 57 to 61*F. Per cook, beans were cooked the day prior. The cooked beans were embargoed at the time of inspection. Discussed proper cooling with the person in charge (PIC). Discussed with employees and PIC about proper cooling methods (lids off, shallow pans, utilizing ice baths, and ice wands). Cooked foods must be cooled from 135*F-70*F in the first 2 hours and from 70*F-41*F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage....Utensils stored in a container of 88*F water. Employee removed utensils to dish washing. Please store utensils dry, or in water held 135*F or above between use. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils....Heavy ae and on thzerccumulation of food debris on inside bottom shelf of the free Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd