Blue Water Bay

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. At call back observed 2 flying insects in the kitchen.
  • High priority: Rodent activity present as evidenced by rodent droppings found. At call back observed approximately 12 rodent droppings in the following areas: 5 in front dry storage, 2 in back liquor room, 3 in front entry way, 1 in paper-goods area, 1 in wine room.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 5 vacuum sealed packages of fish were thawed in the walk-in freezer. Manager threw the fish away.
• Labeling, date marking and consumer advisory
  • Intermediate: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Camembert cheese open in flip-top cooler/drawer without a date mark for when the product was opened. Manager stated opened within a couple of days.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Egg wash temperature at 58°F, moved to reach in freezer to bring temperature down.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in a raw gator. Raw gator being thawed in standing water, manager turned water on.
  • Basic: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. 5 vacuum sealed packages of fish were thawed in the walk-in freezer. Manager threw the fish away.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shrimp over potatoes in tall reach in cooler on cook line. Raw beef over raw fish in short reach in cooler on cook line.
  • Basic: Stored food not covered. Observed uncovered biscuits in walk-in freezer next to produce cooler.
  • Basic: Food stored on floor. Beef tallow for fryer stored on floor. Manager stated it was going back into the fryer to cook food.
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs stored in cut lettuce with handle in cut lettuce not above the food. Handle removed from lettuce.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Reach in cooler on cook line ambient air 47°F, door was not closing correctly due to the door not being aligned on the hinges.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor of walk-in freezer.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning. Dish stored on clean dish shelf observed with an old label attached. Manager removed label and dish from clean shelf to be rewashed.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine observed with black/green mold like substance. Table top can opener observed with food debris and rust.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gun holster at the bar observed with black/green mold like substance where waste line attaches. Observed soiled reach in freezer gasket on cook line.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of dishes on dish area shelf.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Basket in sink
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 2 flies observed in back of kitchen.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed a total of 16 rodent droppings in unattached dry goods and alcohol storage building: 7 rodent droppings along wall under hush puppy mix. 1 rodent dropping on top of can of garbanzo beans on dry storage shelf. 1 rodent dropping under shelf where honey is stored. 2 rodent droppings under shelf with gloves. 5 rodent droppings in back liquor room.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food storage area. Paint is flaking from pipes on ceiling in walk-in cooler.

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler on cook line, shrimp (47°F - Cold Holding); swai (46°F - Cold Holding); deviled crab (47°F - Cold Holding); chicken wings (46°F - Cold Holding);ribs (45°F - Cold Holding) per operator stored in reach in cooler since opening around 11 or overnight. Operator discarded the products.
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. In cook line reach in cooler, 6 packages of cobia and 2 packages of grouper fully thawed and sealed in vacuum packaged bag with label to remove prior to thawing.
  • High priority: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler chicken thighs, ribs, brisket and hushpuppy mix all expired on 7/14. Operator began to remove.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In front line reach in cooler used for salad prep, cheese (47°F - Cold Holding) stored in smaller container inside of larger container blocking air flow and above cooling plane. Employee relocated to inside reach in cooler. In glass door reach in cooler on cook line, shrimp (47°F - Cold Holding); swai (46°F - Cold Holding); deviled crab (47°F - Cold Holding); chicken wings (46°F - Cold Holding); ribs (45°F - Cold Holding) per operator stored in reach in cooler since opening around 11 or overnight. Operator discarded the products. Door gasket separated from cooler door.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Cooked peas thawing at ambient air temperature on top of reach in cooler. Employee relocated to reach in cooler.
  • Basic: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cook line reach in cooler, 6 packages of cobia and 2 packages of grouper fully thawed and sealed in vacuum packaged bag with label to remove prior to thawing.
• Food protection and cross-contamination
  • Basic: Food stored outside. Reach in chest freezer with frozen shrimp stored outside in front of walk in cooler.
• In-use utensils properly stored
  • Basic: Ice bucket/shovel stored on floor between uses. Ice bucket stored on the floor of the wait station area.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler prep space. Operator relocated.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. In Parmesan cheese containers, plastic portion cups used as scoop with no handles.
  • Basic: Equipment in poor repair. Two door reach in cooler at front counter with broken door held together with duct tape. Glass door reach in cooler on cook line with torn door gasket hanging from door. Broken flip top lid to cook line reach in cooler.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with build up of food debris on the blade.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Broiler over with build up of burned on food debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple door gaskets with food debris build up. Backside of fryers around exhaust portion with grease/food debris build up. Fan on prep table with accumulation of dust. Cook line hood filters with accumulation of dust/debris.
• Single-service items
  • Basic: Single-service articles improperly stored. Single service cups stored on floor in exterior storage building.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed dead road at bar area closet and in liquor storage room. Bartender swept and discarded dead roach by bar area.
  • High priority: Rodent activity present as evidenced by rodent droppings found. In unattached storage building used for dry food storage and alcohol storage observed 5 rodent droppings found on cardboard box on top shelf. Observed 21 rodent droppings on ground under metal storage shelf. Observed 4 rodent droppings on opposite wall on the ledge above glue traps.
  • High priority: Rodent rub marks present along walls/ceilings. Observed rodent rub marks along interior wall at top corner of shelf leading to ceiling area.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Debris build up on floor under cook line equipment.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Chemical spray bottle of sanitizer on speed rack of bar counter facing syrup bottles. Employee relocated.
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification. Person in charge at time of inspection unable to provide food manager certification.