Blue Star Diner

The light fixture above the prep line is in disrepair. , , Light fixtures must be maintained in good repair to prevent physical (broken glass) contamination on food where it is prepared below. , , Repair/replace the light fixture.

***Outstanding violation - noted March 10, 2025***, , Some flies were observed in the basement prep kitchen and the main floor kitchen.

The light fixture above the prep line is in disrepair. , , Light fixtures must be maintained in good repair to prevent physical (broken glass) contamination on food where it is prepared below. , , Repair/replace the light fixture.

Dented can of tomatoes stored on the shelves., , Canned foods should not be kept once they are damaged or dented to avoid the growth of foodborne botulism and its toxins. Inspect canned foods regularly/prior to use and discard if damaged or dented. , , The operator discarded the canned tomatoes at the time of the inspection.

1. Two buckets of quats sanitizer solution measured 150ppm. , , Quats sanitizer solution must be maintained at 200ppm to effectively sanitize food contact surfaces. Ensure the sanitizer solution is tested and remade regularly. , , The operator remade the quat sanitizer solution and measured 200ppm at the time of the inspection., , 2. Wet cleaning cloths contained no sanitizer was stored on the counter. , , Cleaning cloths must be stored in a sanitizer solution when not in used to prevent the growth of bacteria. , , The operator placed the cleaning cloth in a quats sanitizer bucket of 200ppm at the time of the inspection.

Sauces were stored underneath the soap dispenser in the main kitchen area. , , Food must be stored in a manner that protects it from contamination. Ensure food is stored away from the designated hand wash station. Move the prep table at least 1 meter away from the hand sink. , , The operator removed the sauces and placed it in another area at the time of the inspection.

Plastic container without a proper handle were used as a scoop and stored inside the dry ingredient bulk container. , , Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with , the handle upright to avoid contamination of the food., , The operator removed the plastic container from the bulk supply at the time of the inspection.

Quat test strips were discolored and could not be used to measure the concentration of the sanitizer solution. , , Ensure appropriate test strips are used to test the quat solution on a regular basis. , , The operator replaced the quat test strips at the time of the inspection.

***Outstanding violation - noted March 10, 2025***, , Some flies were observed in the basement prep kitchen and the main floor kitchen.

The light fixture above the prep line is in disrepair. , , Light fixtures must be maintained in good repair to prevent physical (broken glass) contamination on food where it is prepared below. , , Repair/replace the light fixture.

Dirt and grime build up on the exterior side of the white cooler in the basement and on the bulk containers., , All food equipment and surfaces must be maintained in a clean and sanitary manner. , , Please clean.

Spatulas stored in the main kitchen area are in disrepair. , , Food utensils must be maintained in good condition to ensure they are adequately cleaned and sanitized and to prevent physical contamination of food. Discard utensils once they are damaged or in disrepair. , , The operator discarded the spatulas at the time of the inspection.

Dust accumulating on the ceiling tiles above the preparation table. , , All areas in the facility must be maintained in a clean and sanitary manner to protect food from contamination. , , Ensure the ceiling tiles are regularly cleaned to remove dust and debris.

A few containers of high risk foods were stacked on top of other container on the steam table. The temperature was around 35C., , Ensure hot held foods are over 60C.

Some flies were observed in the basement prep kitchen and the main floor kitchen.