Mojo Grill, 4496 Se 100 Pl, Belleview, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- No Violations Were Observed
|
09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert cooler .
- Basic - Standing water on floor area throughout kitchen .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 44°f, chicken 47°f, pork 47°f-48°f in walk-in cooler . **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Black bean patties dated 8/17. VOLUNTARILY DISCARDED.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoon . **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and bar area . **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Bar area . **Corrected On-Site**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient air temp 49°f
|
09/10/2014 | Routine - Food | Warning Issued |
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sauted onions at grill area.
|
4/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of fries in walkin freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Covering shrimp in drawer . **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. Cook line.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage area. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Heavy cream in reach in cooler- temp 44°f . UNIT ADJUSTED .
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food container stored in ice used for drinks. See stop sale. Container with Zing Zang .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans -temp 44°f . VOLUNTARILY DISCARDED .
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken in reach in cooler . **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Plumbing parts stored in sink . Sink is broken .
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sauted onions at grill area.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and beans in reach in cooler .
|
2/13/2014 | Routine - Food | Warning Issued |
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