BLEU BEACH RESORT CORP Inspection – August 19, 2024

High Priority 4

#5High Priority35A-02-6

High Priority – Live, small flying insects in bar kitchen, food preparation area, food storage area and/or bar area.

#6High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touching face, then went to working cooler to prepare food without removing gloves and washing hands.

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Stop Sale

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar area Bar reach in cooler ; pico 54F raw shrimp 52F raw chicken 54F raw tuna 46F Maui 46F Prep kitchen raw shrimp 48F raw chicken 49F

Intermediate 2

#9Intermediate01C-02-4

Intermediate – Establishment not maintaining oyster tags for 90 days.

#10Intermediate02A-01-4

Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Ahi tuna server medium

Basic 4

#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.

#2Basic08B-41-4

Basic – Food being prepared on a grill outside that has no enclosed walls open on the east side and not able to close up at night. Posted provisions in the comments

#3Basic35B-02-4

Basic – Insect control device installed over single service items in the dry storage area off the prep room.

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Main prep kitchen

Florida Food Watch