MO-BAY GRILL

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Bucket empty. Operator replaced 50 ppm 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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Office is locked. Employee cards are in there Warning

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no hair restraint while engaging in food preparation. Manager cooking

Basic - Food stored on floor. Carrots walk in cooler Corrected On-Site

Basic - Stored food not covered. Rice Corrected On-Site

High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler cards locked in office. No key available

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Front of house employee touching garnish's with bare hands. Gloves put on. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler with drawers center of cook line. Top drawer cooked chicken diced 53f, cooked bone in chicken 50f, corn beef 49/51f, potatoes 49f, mushrooms 52f in cooler for 90 minutes per CFM. All moved to reach in freezer. Ambient temperature is 51f. At 2 door reach in cooler with top open under heated pass through window. Brown stew sauce 57f, coconut butter sauce 55f, scampi sauce 56f, Alfredo sauce 60f, curry sauce 59/61f all for 2 hours per CFM. moved to reach in freezer to rapidly chill. Heated pass trough turned off. Ice added to top and top closed. Repeat Violation Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine. Water added to 100ppm. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris. Can opener blade. Repeat Violation Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some new employees without form. Warning

Basic - Employee personal items stored in or above a food preparation area. Cell phone on cutting board. Removed. Corrected On-Site Warning

Basic - Interior of refrigerator in disrepair/has exposed insulation. Reach in cooler next to hand sink at cook line. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce cooling over night 46F Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Dish machine bucket changed, primed and tested at 100 ppm chlorine. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook arrived on line applied gloves without hand washing. Warning

High Priority - Raw animal food stored over or with unwashed produce in the walk in cooler. Moved to properly store. Corrected On-Site Warning

High Priority - Raw steaks over cooked foods in the walk in cooler. Raw tuna over cooked pasta in the cook line cooler. Reach in freezer raw chicken tenders over fries in reach in freezer. All moved to properly store. Corrected On-Site Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For white hose Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer not aware of priming dish machine. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Alfredo sauce stacked and covered. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cook line hand sink used to wash lettuce. Server hand sink items stored in hand sink. Warning

Intermediate - Ice machine soiled. Can opener soiled. Microwave soiled on cook line. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager showed up during inspection. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Expo line Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, curry chicken in the walk in cooler. Warning

Intermediate - Water pressure lacking at hand sink that require the use of water. Prep room. Water turned on. Corrected On-Site Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Bucket of margarine stored on floor in the walk in cooler. Bucket of bag soda on the floor in the dry storage area. Corrected On-Site Warning

Basic - Clean utensils , cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler condenser coils froze up with ice. Warning

Basic - Drain cover(s) missing. Mop sink Warning

Basic - Employee chewing gum while preparing food or while in a food prep. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook wearing bracelets. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. Cook line Warning

Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine. Cleaned and sanitized. Moved to clean surface. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 128F Warning

Basic - Light shield damaged/in disrepair. Prep area Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Shelves in prep area soiled. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flash light. Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Had to use flash light in back prep area. Warning

Basic - Unnecessary items/unused equipment on the premises. At back area. Warning

Basic - Water pouring out ofAC unit causing water to lay on the floor. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line Warning