BLUE MATISSE RESTAURANT

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 ceviche (52F - Cold Holding) at flip top unit salad station.

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher personnel handling cleaned sanitized plates without washing hands or wearing gloves.

High Priority

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 cleaned sanitized raw shell eggs stored over cheese at flip to unit cook line area. Chef relocated the eggs. **Corrected On-Site**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed ceviche (52F - Cold Holding at flip to unit salad station, product seems to be fermented and unwholesome, staff discarded it voluntarily.

High Priority

In-use tongs stored on equipment door handle between uses.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored at food cart handle.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover used in kitchen prep area dusted.

Basic

Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed at walk in cooler , chef provided the tags. **Corrected On-Site**

Intermediate

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed unit at coffee station area blocked by garbage can.

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed cleaned sanitized at both ice machines, kitchen manager requested engineering to clean and sanitize the units. **Corrective Action Taken**

Basic

Packaged food not labeled as specified by law. .

Intermediate - Packaged food not labeled as specified by law. . Observed container of sugar, flour and panko not labeled with common name at kitchen area. Staff labeled it. **Corrected On-Site**

Intermediate

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.

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. Observed salmon portion still frozen in the process of thawing as per management, coached management on new regulations on ROP thawing fish , provided with procedure pamphlet. Staff removed portions from the ROP bag. **Corrected On-Site**

Basic

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at flip top unit at cook line area.

Basic

Food stored on floor.

Basic - Food stored on floor. Observed two cases of frozen product stored on the walk in freezer floor, staff relocated to the rack. **Corrected On-Site**

Basic