BAIA BLU

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at fish display area, raw salmon container stored over containers of shredded artichoke. Operator removed and stored onto lower shelf. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler raw chicken (50F - Cold Holding). As per operator less than 4 hours from walk in cooler.

High Priority

Floor tiles missing and/or in disrepair.

Basic - Floor tiles missing and/or in disrepair. Observed at dish area.

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line prep table utensils in standing water of 82F.

Basic

Stored food not covered.

Basic - Stored food not covered. Observed at reach in cooler trays of lasagna stored uncovered. **Repeat Violation**

Basic

Unclean building components, attachments or fixtures.

Basic - Unclean building components, attachments or fixtures. Observed for cook line hood filters.

Basic

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed for hand sink at dish area blocked by dishes.

Intermediate

Carbon dioxide/helium tanks not adequately secured.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar.

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed for hand sink at seafood display area used as dump sink.

Intermediate

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed for plates on top shelf at cook line.

Basic