Blu Island Bistro, 625 S Tamiami Trl, Venice, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine ppm 10 ppm. Corrective action taken called vista serve to come out.
- Basic - Worn, torn and/or soiled floors/carpeting. Concrete floors.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shelled eggs 52°F. Corrective action taken ice bath over eggs in marketable.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing bleach bottle **Corrected On-Site**
|
09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Warning**
|
5/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 45°F. Chipped beef 46°F. Cut melons 46°F. Walk in cooler **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish area. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler. **Warning**
|
5/1/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In kitchen area along walls and behind equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured. By back doors.
- Basic - Cove molding at floor/wall juncture broken/missing. Along wall by reach in cooler.
- Basic - Floor tiles missing. Under reach in coolers in kitchen area.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Lids for containers in dirty bin next to hand sink also exposed to splash and drip.
- Basic - Soil residue build-up on nonfood-contact surface. Lower shelving on prep tables.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in on rack holding cheeses.
- Intermediate - Slicer blade soiled with food debris.
|
1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
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