RICKY’S BLUE HEAVEN Inspection – July 29, 2024

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (73F – Cold Holding) at front preparation area. As per employee, less than 1 hour. Employee removed excess product from container. **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

Intermediate 2

#7Intermediate31A-10-4

Intermediate – Equipment drain line draining into handwash sink. Observed drain line from air conditioning unit draining into hand sink at back preparation area. Observed drain line from soda gun holster stored inside hand sink at bar. Manager removed line at bar area. **Corrective Action Taken**

Corrective Action Taken

#8Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic 5

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#2Basic08B-38-4

Basic – Food stored on floor. Observed case of raw shrimp stored on floor at protein walk in cooler. Manager placed product on shelf. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Observed at hand sinks at cook line and bar.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods at cook line soiled with accumulated grease.

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Employees placed cloths in sanitizer solution.

Florida Food Watch