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Restaurant: BLUE FISH JAPANESE STEAKHOUSE INC
Address: 5425 Airport Pulling Rd, Naples, FL 34109
Type: Permanent Food Service
License #: 2103097
Total inspections: 9
Last inspection: 09/01/2010
Inspection findings | Inspection Date | Type | Disposition |
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- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. seafood items
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. will attempt time as control procedures
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.wait stations
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Observed incorrect information on Hotel and Restaurant license.
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09/01/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-21-1 Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served.
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3/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. nuts sauces
- Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed open dumpster lid. Corrected On Site.
- Critical. Employees not informed of acceptable sanitary practices. hot hold temps
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3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. sushi bar
- Observed ice scoop with handle in contact with ice. bar
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Corrected On Site.
- Table-mounted nonfood-contact equipment is not installed to allow easy cleaning.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. sushi area
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed incorrect information on Hotel and Restaurant license. owner should be corporation
- Critical. No list of certified food service managers available at the establishment.
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Corrected On Site.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications. plus8
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Exposed, unused utensils not removed when a consumer is seated.
- Observed build-up of grease on nonfood-contact surface. between equipment
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. dish wash area
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Critical. Observed incorrect information on Hotel and Restaurant license. need application business is a corporation
- Critical. Employees not informed of acceptable sanitary practices. temps setting up 3 sink
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed cloth used as a food-contact surface. sushi rice
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. using quat strip
- Observed old labels stuck to food containers after cleaning.
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Critical. Observed incorrect information on Hotel and Restaurant license. seating 210, should be corporation, not single propritor
- Critical. No list of certified food service managers available at the establishment.
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7/23/2009 | Routine - Food | Warning Issued |
| No report available. | 1/21/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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