THE BLUE DOOR

Violations (1)

• 03G-50-1

  Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting sous vide. Operator has submitted plan, but not yet approved due to lack of continuous temperature monitoring device proof. -

  Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting sous vide. Operator has submitted plan, but not yet approved due to lack of continuous temperature monitoring device proof. **Repeat Violation** **Warning** - From follow-up inspection 2026-05-21: Operator has submitted HACCP plan and is awaiting final approval. Operator provided updates to recipe temperatures and provide information on type of reduced oxygen packaging. Awaiting response. **Time Extended**

  Intermediate