BLU Seafood

Inspector's notes

PIC could not provide food protection certificate 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 no paper towel at hand wash sink at bar area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC put paper towel at the hand wash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed hand wash sink in the kitchen was blocked by food prep table. The hand wash sink was not accessible at time of inspection. All hand wash sinks must be accessible at all times. PIC moved the food prep table away from the hand wash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef stored above raw sea food in the walk-in cooler at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed chlorine sanitizer concentration less than 10 ppm at ware wash machine in the kitchen. The establishment has 3-compartment sink for ware wash and contacted technician for repairing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked onion salsa stored at room temperature with internal temperature of 66*F. PIC stated the salsa was taken out of cold holding unit less than one hour prior to inspection. 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. PIC moved the salsa to walk-in cooler for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several generic spray bottles in the kitchen and bar without a label of the substance on them at the time of the inspection. Generic spray bottles should always have a label of their common name to prevent misuse. Person in charge stated they were detergents and labeled them accordingly at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk in refrigerator, raw chicken being stored above raddishes and potatoes. PIC rearrange food items for chicken to be on the bottom shelf, below ready to eat foods.

Inspector's notes

Observed no certified food manager present in establishment when open and operating. Food handler cards shall be available in the establishment for inspector verification upon request. With a certified food protection manager present whenever establishment is open and operating. Corrective Action: Correct prior to next routine inspection. **1ST REPEAT VIOLATION

Inspector's notes

Observed <10ppm quat concentration in a sanitizer bottle used for tables. PIC refilled the bottle. Discussed checking sanitizer levels routinely, as they can dilute over time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two unlabeled spray bottles of chemicals. Staff labeled the bottles. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager present in establishment when open and operating. Per employee, they have the certification but not with them. Food handler cards shall be available in the establishment for inspector verification upon request. With a certified food protection manager present whenever establishment is open and operating. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager present in establishment when open and operating. Per employee, they have the certification but not with them. Food handler cards shall be available in the establishment for inspector verification upon request. With a certified food protection manager present whenever establishment is open and operating. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment does not have printed procedure for bodily fluid clean up. Discussed having printed procedures or a kit available for bodily fluid accidents. PIC ordered a kit at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the kitchen and bar handwashing stations no soap was available. Employee replaced soap at both locations. Soap shall be available at every hand washing sink for employees to properly wash their hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Per menu and PIC, establishment has raw oysters delivered on Thursdays for weekend service. Shelltags have not been kept. Discussed keeping, and writing date the last shells were sold on the tag and keeping those for 90 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw eggs being stored above a box of fruit. Employee rearranged so the eggs are on the bottom shelf and the produce above. Food shall be stored according to final cooking temperature with raw chicken/eggs on the bottom and ready to eat foods at the top. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the kitchen and bar dishwashers, chlorine concentration at 0 ppm. After priming the machines, concentration was still at 0 ppm after cycle. PIC directed employees to handwash dishes until machines can be repaired. Quat concentration at 3 compartment sink was at 200 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed on menu, consumer advisory statement but without the designation of what items are served raw or undercooked. Update the menu to designate which items are served raw or undercooked. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed establishment using quaternary ammonia (quat) and chlorine for sanitizers without having test strips available. Test strips shall be available to ensure quat concentration is between 200 and 400 ppm, and chlorine concentration is between 50 and 100 ppm. During inspection PIC ordered both kinds of test strips to be delivered this week. Corrective Action: Corrected at time of inspection.