BLUE COAST RESTAURANT Inspection – April 10, 2024

High Priority 2

#8High Priority14-86-1

High Priority – Non-food grade paper/paper towel used as liner for food container. Paper towels lining pans of scallops and salmon.

#9High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over bucket of uncovered noodles in walk in cooler **Corrected On-Site**

Corrected On-Site

Intermediate 1

#10Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Sponge and silver scrubby in sink. Operator removed. **Corrected On-Site**

Corrected On-Site

Basic 7

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Plastic container in rice and sushi rice. **Corrected On-Site**

Corrected On-Site

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

#3Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top of makeline shelf. **Corrected On-Site**

Corrected On-Site

#4Basic21-05-5

Basic – Cloth used as a food-contact surface. Wiping cloths used on prep table where spatulas and bowls on prep shelf in kitchen.

#5Basic08B-38-4

Basic – Food stored on floor. Bins of food on floor in walk in freezer.

#6Basic29-08-4

Basic – Plumbing system in disrepair. Faucet to handsink in kitchen does not work properly.

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On cookline. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Florida Food Watch