Inspection ReportRelated Reports Bleu Sushi Japanese Inc.
262 S 10th St
PHILADELPHIA, PA 19107
Inspection Date: 09/19/2024
8 The handwash sink in the kitchen prep and sushi prep area was blocked by dishes and not accesible at all times for employee use.
Person in charge removed dishes during the time of inspection.
13 No lids observed on food stored in the reach in freezer and cold prep refrigerator.
Person in charge had all food covered during the time of inspection.
14 Wiping cloths observed stored in sanitizer bucket with sanitizer concentration of 0 ppm.
Person in charge dumped the water during the time of inspection.
35 Containers in the cold prep observed not properly labeled with the names of its contents.
39 Moist wiping cloths observed lying on counter and not stored in sanitizing solution.
43 Dishes and to go containers observed not properly inverted with food surface face down.
45 - Plastic crates observed being used for elevation throughout the facility.
- Non-NSF approved toaster oven observed in the sushi prep area.
- Non-NSF approved reach-in refrigerators and chest freezers observed in the basement storage area.
- The caulking on the hand sinks in the kitchen prep and sushi prep was in poor repair.
- The kickplate was missing from the reach-in cooler in the warewashing area.
- Reach-in cooler handle in the warewashing area was in poor repair and not smooth and easily cleanable.
-No prep sink observed. A variance application sent via email.
45 Hand washing sink, and three basin sink observed needing to be properly sealed to the wall.
45 - Cardboard lining observed on shelving in the kitchen and basement storage area.
- Observed cinder blocks used for elevation throughout the facility.
- Aluminum foil observed being used for shelf liner in the rear kitchen.
- Raw wood shelf observed under the microwave oven.
46 Food facility lacks QUAT sanitizer test strips to monitor sanitizer concentration when using tablets.
47 Ice accumulation observed in all chest freezers.
51 A lidded trashcan was not observed in the restroom.
53 Missing ceiling tile observed at the front entrance.
53 Brooms and dustpans were observed being stored on the floor between uses; not properly hung on a utility rack as required.
53 Debris and grease observed under equipment in the rear kitchen.
54 Static dust accumulation observed on the ceiling vents, exhaust fans, and air conditioner covers.
Bleu Sushi Japanese Inc.
262 S 10th St
PHILADELPHIA, PA 19107
Inspection Date: 08/11/2023
1 The food facility operator shall be the Person in Charge or shall designate a Person in Charge and shall ensure that a Person in Charge is present at the food facility during all hours of operation.
A person with a city of Philadelphia Food Safety Certificate arrived during the inspection.
20 Tofu, prepped vegetables, eggs, chicken tempura, shrimp tempura, and soft shell crab was held at 48 degrees F rather than 41 degrees F or below as required in the prep-refrigerator.
The prep-refrigerator was holding an ambient temperature of 48-50 degrees F. Shrimp and chicken tempura was prepped that morning and were relocated to another refrigerator. The tofu was discarded. The vegetables were prepped in the morning and were labeled for discard after 4 hours (2:00 pm).
37 Food is not stored at least 6 inches above the floor.
43 Boxes of single-service items were observed stored on the floor of the basement dry storage area.
43 Facility was observed reusing 5-gallon buckets and fish containers to hold facility prepared items.
45 - Plastic crates observed being used for elevation throughout the facility.
- Non-NSF approved toaster oven observed in the sushi prep area.
- Non-NSF approved reach-in refrigerators and chest freezers observed in the basement storage area.
- The caulking on the handsink in the kitchen was in poor repair.
- The kickplate was missing from the reach-in cooler in the warewashing area.
- Reach-in cooler handle in the warewashing area was in poor repair and not smooth and easily cleanable.
45 - Cardboard lining observed on shelving in the kitchen and basement storage area.
- Observed cinder blocks used for elevation throughout the facility.
- Aluminum foil observed being used for shelf liner in the rear kitchen.
47 Grease accumulations observed on the outside surfaces of cooking equipment.
53 Debris and grease observed under equipment in the rear kitchen.
53 Brooms and dustpans were observed being stored on the floor between uses; not properly hung on a utility rack as required.
Bleu Sushi Japanese Inc.
262 S 10th St
PHILADELPHIA, PA 19107
Inspection Date: 12/13/2022
8 The handwash sink in the sushi prep area was blocked by a cart and not accessible at all times for employee use.
The cart was relocated during the inspection and the sink was made accessible.
14 Black residue observed on the interior of the ice machine around the top portion of the bin.
Cleaning procedures were initiated during the inspection.
33 Tuna observed being thawed using an unapproved method. Food observed thawing at room temperature on the shelf over the sushi prep area.
39 Moist wiping cloths observed lying on prep surfaces and sink faucets; not stored in sanitizing solution.
39 Sponges observed in the warewashing area and sushi prep area being used to clean food contact surfaces.
41 - Common bowls or food containers observed without handles in direct contact with bulk food ingredients in the basement storage area.
- Rice scoops observed being stored in a plastic container of stagnant water.
43 Boxes of single-service items were observed stored on the floor of the basement dry storage area.
45 - Plastic crates observed being used for elevation throughout the facility.
- Non-NSF approved toaster oven observed in the sushi prep area.
- Non-NSF approved reach-in refrigerators and chest freezers observed in the basement storage area.
- The kickplate was missing from the reach-in cooler in the warewashing area.
- Reach-in cooler handle in the warewashing area was in poor repair and not smooth and easily cleanable.
45 - Cardboard lining observed on shelving in the kitchen and basement storage area.
- Observed cinder blocks used for elevation throughout the facility.
- Aluminum foil observed being used for shelf liner in the rear kitchen.
47 Grease accumulations observed on the outside surfaces of cooking equipment.
53 - Food debris observed on the wall behind cooking equipment and handwash/garbage grinder sink.
- Debris observed under equipment in the rear kitchen and basement storage area.
53 - Floor tiles near the sushi prep area were cracked/in poor repair.
- Penetrating utility lines were observed not sealed.
53 Brooms and dustpans were observed being stored on the floor between uses; not properly hung on a utility rack as required.
54 Hood filters have an accumulation of static dust and grease.
54 - Walk-in unit used for produce observed without any lighting.
- A light in the ventilation hood was observed burnt out at the time of inspection.
Bleu Sushi Japanese Inc.
262 S 10th St
PHILADELPHIA, PA 19107
Inspection Date: 06/13/2022
1 No person shall operate a food establishment that handles, prepares or serves non-prepackaged potentially hazardous food who does not have present and in the employ of the food establishment at all hours of operation at least one (1) person with a valid Food Establishment Personnel Food Safety Certificate issued by the Department.
Person with a City of Philadelphia Food Safety Certificate arrived during the inspection.
14 Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 200 ppm, and not 50-100 ppm as required.
The dishwasher was run again and was measured at 100 ppm.
21 Prepped tofu and sweet potatoes, prepared in the food facility and held for more than 48 hours, located in the *rear kitchen cold prep cooler, were not date marked.
Prep date of the food items were identified and were marked as such.
36 A gap was observed under the screen door to the rear entrance.
37 Bottled beverages were observed not stored at least 6 inches above the floor.
39 Moist wiping cloths observed lying on prep surfaces sink faucets and not stored in sanitizing solution.
39 Sponges observed in the warewashing area and sushi prep area being used to clean food contact surfaces.
41 Common bowls or food containers observed without handles in direct contact with bulk food ingredients.
43 Boxes of single-service items were observed stored on the floor of the basement dry storage area.
45 - Observed cinder blocks, soda crates used for elevation throughout the facility.
- Non-NSF approved toaster oven observed in the sushi prep area.
- Non-NSF approved reach-in refrigerators and chest freezers observed in the basement.
- Aluminum foil observed being used for shelf liner in the rear kitchen.
- Reach-in cooler handle in the warewashing area was in poor repair and not smooth and easily cleanable.
47 Grease accumulations observed on the outside surfaces of cooking equipment.
53 - Food debris observed on the wall behind cooking equipment and handwash/garbage grinder sink.
-Debris observed under equipment in the rear kitchen and basement storage area.
53 A mop and broom were observed being stored on the floor, not properly hung between uses.
54 Hood filters have an accumulation of static dust and grease.
54 Lights in the warewashing and preparation kitchen area are not shielded from breakage.
54 Walk-in unit used for produce observed without any lighting.
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