BLUE RIBBON RESTAURANT, THE

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Inspection history

1. Nov 17, 2025

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   14 violations

   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical:Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • In use food dispensing utensils improperly stored
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)