Blue Sky Xviii Improves its Sanitary Rating

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Violation: 29-09-1Faucet/handle missing at plumbing fixture.

Violation: 37-05-1Observed wall soiled with accumulated food debris.Kitchen area

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Several cooked products from the day before stored inside walk-in cooler at over 50 degrees .

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tuna salad at 80 degrees stored in front buffet table.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Several Cooked products stored inside walk-in cooler at over 50 degrees,beef stew 52 degrees ,chicken milanesa 50 degrees ,oxtail 50 degrees ,yucca 52 degrees ,baked chicken 52 degrees ,pork 50 degrees ,veal 50 degrees ,beef ribs 50 degrees , pork chunks 51 degrees .

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk in cooler ambient temperature 50 degrees

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed gaskets with slimy/mold-like build-up.Walk-in cooler

Faucet/handle missing at plumbing fixture.

Critical - Observed small flying insects in counter area.

Critical - Observed live flies in kitchen and storage room.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor

Observed wall soiled with accumulated food debris.Kitchen area

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked onions at 98 degrees .Corrected On Site.

Critical - Thermometers not calibrated according to manufacturer's specifications.

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Faucet/handle missing at plumbing fixture.warewashing sink

Critical - No waste receptacle provided at handwash lavatory with disposable towels.

Missing drain plug at dumpster.

Observed open dumpster lid.

Observed garbage on the ground and/or pad around dumpster.

Critical - Observed the accumulation of dead or trapped insects in kitchen area light covers

Observed grease accumulated under cooking equipment.

Observed wall in disrepair.Warewashing area

Observed wall soiled with accumulated black debris in dishwashing area.

Observed dusty ceiling tiles and/or air conditioning vent covers.Kitchen area

Lights missing the proper shield, sleeve coatings or covers.Cold holding equipment

Critical - Manager lacking proof of Food Manager Certification.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food thawed at room temperature.Raw pork and beef

Critical - Observed food stored on floor.

Critical - Observed uncovered food in holding unit/dry storage area.

Observed ice scoop with handle in contact with ice.

Observed employee with no hair restraint.

Observed equipment in poor repair.Cookline area water hoses

Observed insect control device installed over food preparation area.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Grinder

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cookline water hoses

Observed gaskets with slimy/mold-like build-up.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - No waste receptacle provided at handwash lavatory with disposable towels.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed grease accumulated under cooking equipment.

Observed floor area(s) covered with standing water.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated grease.Cookline area

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Observed personal care item stored with food.

Critical - Observed unlabeled spray bottle.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - No conspicuously located thermometer in holding unit.Pastries holding unit

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Observed nonfood-grade containers used for food storage.Grey container

Observed insect control device installed over food preparation area.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed gaskets with slimy/mold-like build-up.

Observed reuse of single-service articles.

Critical - No waste receptacle provided at handwash lavatory with disposable towels.

Critical - Observed live flies in kitchen.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor

Observed grease accumulated under cooking equipment.

Observed wall in disrepair.Backdoor area