BLUE JACKET’S GASTROPUB Inspection – August 23, 2024

High Priority 1

#4High Priority35A-02-6

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects at bar. Not on food or food contact surfaces

Intermediate 3

#5Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar

#6Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#7Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has training session scheduled

Basic 3

#1Basic06-09-1

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. Corvina, mahi, tuna, . Operator removed from packaging **Corrected On-Site**

Corrected On-Site

#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Tongs on fryer **Corrected On-Site**

Corrected On-Site

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler

Florida Food Watch