Blue Sky Lounge

Inspector's notes

Observed a deli slicer with excessive food debris along the blade and behind the sheath. Per PIC the slicer was last used the day prior to time of inspection. Educated PIC that all food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrected at time of inspection.

Inspector's notes

Observed a large deep container of hummus inside a large refrigerated reach-in with an internal temperature of 61*F. Internal temperature registered with an internal probe thermometer. Per PIC the hummus was cooked the night before, then placed in reach in unit to cool with a lid on. All TCS foods improperly cold held were discarded by PIC at time of 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. Corrected at time of inspection.

Inspector's notes

Observed TCS food in prep-unit with an internal temperature of 50-52*F. Internal temperature of food registered with internal probe thermometer. Ambient temperature of unit measured with min/max thermometer registered 60*F. TCS food inside the unit included; cooked lamb stew, cooked chicken wings, cooked lamb, and cooked chicken shawarma. All TCS foods improperly cold held were discarded by PIC at time of 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. TCS food cannot be placed within the unit until the unit is repaired to maintain 41*F or less. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held in prep-unit with an internal temperature of 52*F. Ambient air of unit measured with min/max thermometer registered 61*F. Observed visible ice build up over the vents in back of the unit. 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. Correct prior to re-inspection on 4/18/25.