BLUE SKY RESTAURANT

Two live German cockroaches observed on the dish machine and underneath 3 comp sink. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.

*REPEAT VIOLATION* Minor dent observed on canned bamboo shoots. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged.

*REPEAT VIOLATION* Raw food items stored on shelving directly above ready to eat food. [CA]: Properly store raw items beneath and separate from ready to eat food.

*REPEAT VIOLATION* 1. Personal beverage in unsecured cup stored on shelving above prep line unit at cook line. 2. Personal items such as bags are stored on shelving at the dry storage rack at back prep area. [CA]: Personal items shall be stored in a designated area separate from food and food contact surfaces.

1. Dark colored grime on interior surface of ice machine. No direct contamination at the time of inspection. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Accumulation of dried food residue on and around the blade of counter-top slice machine. No in active use at the time of inspection. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues. Food contact surfaces shall be washed and sanitized every 4 hours or as needed. [COS]: slice machine cleaned and sanitized.

Utensils and scoops stored in ice water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

*REPEAT VIOLATION* Frozen raw chicken thawing underneath prep table at back prep area. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process

*REPEAT VIOLATION* 1. Multiple containers of food stored on the floor throughout food preparation areas and walk in coolers. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination 2. Open bags of food stored in dry storage areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

1. Observed Vermin: Documented in the following areas: -3 live German cockroaches on dish machine. -dry rodent droppings on canned food near back prep table -dry rodent droppings on floor at back dry storage area Pest control report not provided. Pest control invoice from Western Exterminator provided from 01/06/2026. Manager stated pest control service occurs monthly. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Jessica Z. 4. Notification: The person in charge during inspection, Michael, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

*REPEAT VIOLATION* Food items such as chicken and noodles are part of the time as a public health control procedures but are not being followed (no time markings). [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: Instructed manager to add time markings on food items. TPHC written procedures to be filled out and submitted to Specialist via email at Princess.Lagana@deh.sccgov.org. per Manager only the noodles will be on TPHC.

Refuse containers are not covered with close-fitting lids and trash stored outside of refuse containers. [CA]: All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be provided and covered at all times.

Washed and wet utensils and equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

*REPEAT VIOLATION* Accumulation of grease and debris underneath equipment throughout the cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris

1. Personal beverage in unsecured cup stored on shelving above prep line unit at cook line. 2. Personal items such as bags are stored on shelving at the dry storage rack at back prep area. [CA]: Personal items shall be stored in a designated area separate from food and food contact surfaces.

Noodles and raw bean sprouts are under TPHC but not time marked at the time of inspection. [CA]: When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS]: Noodles and raw beans sprouts were time marked to be discarded at 6 pm, 4 hours after it was removed from temperature control.

*REPEAT VIOLATION* In the prep sink, raw pork measured at 70F in stagnant water. Per staff, raw pork began thawing approximately 1 hour prior to measurement. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Specialist instructed staff to begin preparation process.

Accumulation of grime on prep sink faucets. [CA]: Clean prep sink faucets and maintain non food contact surfaces clean.

*REPEAT VIOLATION* Multiple containers of food stored on the floor throughout food preparation areas and walk in coolers. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.

*REPEAT VIOLATION* 1. In ice bath near walk in cooler, raw pork measured at 45F and raw shrimp measured at 48F. Insufficient ice bath observed in which only the bottom containers are touching the ice. Per staff, food items have been in the ice bath for approximately 2 hours prior to measurement. 2. In prep line cooler 2, shrimp measured at 52F and gyoza measured at 56F. Food items stacked on top of metal inserts at prep top. Per staff, food items have been in the unit for approximately 1 hour prior to measurement. 3. Cooked chicken on flat top grill measured at 86F. Per staff, chicken was cooked approximately 1 hour prior to measurement. Per Manager Michael over the phone, cooked chicken is on Time As A Public Health Control (TPHC) in which it is discarded 4 hours after it was removed from temperature control. Updated TPHC guidance that states cooked chicken was not provided. [CA]: Potentially Hazardous Food shall be cold held at 41F or below OR hot held at 135F or above at all times. [SA]: 1. More ice and water were added to cold hold food items sufficiently. 2. Food items were relocated to prep line reach in to cool down. 3. Chicken was reheated to at least 165F for at least 15 seconds. Cooked chicken to be added to TPHC guidance by Manager and submitted to Specialist via email at Princess.Lagana@deh.sccgov.org.

Minor dent on canned bamboo shoot. [CA]: Maintain food in good condition. Canned bamboo shoot was voluntarily discarded by staff.

1. In the walk in cooler near cook line, raw chicken was stored on shelving above ready to eat food. 2. In the walk in cooler at the back prep area, raw shell eggs were stored on shelving above ready to eat food. [CA]: Properly store raw items beneath and separate from ready to eat food.

Accumulation of grease and debris underneath equipment throughout the cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.

Accumulation of black debris on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Gap of greater than 1/4 of an inch underneath the exterior back door. [CA]: Close all gaps greater than 1/4 of an inch to prevent entry of vermin.

Live adult cockroaches observed in the following areas: -(2) underneath the dish machine -(1) on the inside of the right small door of walk in cooler facing cook line Dead cockroaches of varying life stages observed in the following areas: -underneath the dish machine -on the hood above dish machine -at the dry storage room -underneath the soda beverage dispenser at the front line -underneath ice machine at the front line -shelf above hand sink at the front line Pest control service receipt provided. Most recent service occurred on 10/10/2024. Pest control receipt stated cockroach activity. [CA]: FACILITY ORDERED CLOSED DUE TO ACTIVE VERMIN (COCKROACH) ACTIVITY Eliminate all live vermin and evidence of vermin in a safe, effective and legal manner. 1. Discontinue food preparation and put away food and utensils. 2. Clean and sanitize all areas with heavy grease buildups and old food debris throughout the facility. 3. Use safe and legal pest control measures. Facility shall make available any pest control treatment records and invoices upon re-inspection and re-open. 4. Properly clean and sanitize all food preparation surfaces and impacted areas. 5. Properly vermin proof facility by sealing visible holes and cracks that could harbor or allow entrance of vermin. 6. Remove any stagnant water. 7. Construct, equip and maintain the food facility so as to prevent entrance and harborage of animals, birds and vermin (cockroaches, rodents and flies). Facility shall remain closed until all vermin have been abated and county health specialist approves facility to re-open. Contact county health specialist when ready to re-open. Closure sign is not to be removed, hidden or relocated.

Multiple containers of food stored on the floor throughout food preparation areas and walk in coolers. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.

1. At the cook line prep line table, noodles and dumplings measured at 66F and 64F respectively. Staff stated it's been on the prep table for approximately 1 hour prior to measurement. 2. At the sauce cart at the cook line, garlic with oil measured at 72F. Staff stated it was made approximately 2 hours prior to measurement. 3. At the cook line prep table top well, raw pork measured at 48F. Staff stated it's been in the unit for approximately 2 hours prior to measurement. 4. Raw shrimp and raw chicken in ice bath measured at 45F and 53F respectively. Ice bath observed insufficient and was only touching the bottom containers of the food items. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Discussed Time As A Public Health Control (TPHC) with Staff and Manager. TPHC written procedures provided. [COS]: PHFs that have been out of temperature were time marked to be discarded on the 4th hour after it was removed from temperature control. PHFs in ice bath were placed in sufficient ice bath as instructed by Specialist. TPHC written procedures filled out by Manager during inspection.

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Chlorine sanitizer solution at the sanitizer bucket at the back prep area near back door measured greater than 200 ppm. [CA]: Chlorine sanitizer solution in sanitizer buckets shall be maintained at 100 ppm at all times.

Employee was washing wiping cloth at the food prep sink. [CA]: Discontinue washing wiping cloth at food prep sink. Wiping cloth may be washed at the 3 compartment sink's first compartment.

Hand sink station at the back preparation area did not have single use towels in the dispenser. [CA]: Hand sink stations shall be provided with single use towels at all times. [COS]: Single use towels were provided at the dispenser.

Frozen squid and scallop improperly thawing in stagnant water at cook line. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Food items were relocated to cooling unit.

Food handler training not provided for all food handler employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times