MOJO GRILL & CATERING COMPANY

High Priority - Live, small flying insects found. 1. One fly flying in kitchen near dish machine. 2. One fly flying in kitchen, near back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep surface beside trays and single-use lids near fountain machine. An employee removed the drink from the table during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on cutting board at cookline. Manager removed the phone during this inspection. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. Cracked plastic pan on clean dish rack. Manager discarded the pan during this inspection. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Lid of dumpster cracked and/or damaged.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of white chip bin soiled with grease and/or food debris. 2. Green wire shelving throughout kitchen soiled with dust. Repeat Violation

Basic - Plumbing system in disrepair. 1. Slow draining handwash sink near walk-in cooler. 2. Leaking pipe on wall behind building. Repeat Violation Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws displayed at corner of bar for customer self-service. Straws are not protected from potential contamination. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Wall and ceiling tile at cookline soiled with dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in server station. Manager returned the cloth to the sanitizer bucket during this inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer in bucket near warewash area 100ppm. Manager dumped and refilled the sanitizer, then 200ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler: consomme 100F and jambalaya 80F. Both were cooked 5 hours ago. Manager began reheating both. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched clothes then continued to scoop ice without washing hands. Repeat Violation Admin Complaint

Intermediate - Non-service animals permitted in the premises of the establishment. Long hair dog jumping into customers lap at bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at bar and on wall near bathroom. Also, pot on top of oven. All were flipped over. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee scooping nice wearing bracelet and ring. Repeat Violation

Basic - Floors not maintained smooth and durable. Several deep grooves between tiles in kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.) Exterior of walk in cooler soiled with food debris. 2.) Exterior of hot box and oven soiled with food debris.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in ware wash area.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. 1.)Two caddy's with unwrapped straws at bar. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions on top of keg of beer. Moved during this inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. One in server station. Manager placed tray under bucket. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two male employees on cookline resting gloved hands on apron between orders then continuing to cook without washing hands and changing gloves. Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg in beer walk in cooler. Manager discarded. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed DBPR form

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. Missing for 4 employees. Provided DBPR form during this inspection. Employees signed form during this inspection. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Several areas of cove molding missing. Deep grooves between floor tiles in kitchen.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cookline.

Basic - Floor area(s) covered with standing water. Between floor tiles under hand sink and near walk in beer cooler. Standing water on walk in cooler floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors and gaskets of reach in make table on cookline soiled with food debris and black substance. Exterior of chip containers holding cabinet and chip bins soiled with grease and food debris. Repeat Violation

Basic - Soiled dry wiping cloth in use. Several towels soiled with grease and food debris in pile on cutting board. Manager discarded towels in dirty towel area. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws in caddies at bar. Manager removed straws. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Near back door.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: rice (44F,46F - Cooling). Manager stated item prepared at 5:00 pm the previous day.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: rice (44F,46F - Cooling). Manager stated item prepared at 5:00 pm the previous day.

High Priority - Employee switched from working with raw food to clean utensils without washing hands. Employee handled raw chicken, changed gloves and handled clean plates without washing hands. Inspector stopped employee and had employee wash hands and change gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: ham (46F - Cold Holding). Manager stated item was placed in cooler thirty minutes prior to temperature being taken. Manager moved ham to inside of reach-in cooler to cool down to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener in prep area. Water nozzle for wait station tea machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drinks stored in reach-in cooler across from cook line. Manager removed drinks from reach-in cooler during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on shelf next to bar walk-in cooler. Employee removed backpack during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on top of dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for reach-in freezer at end of cook line.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in front of walk-in cooler.

Basic - Open dumpster lid. Dumpster in corner of parking lot.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line fryers: ham (50F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Item in reach-in cooler next to fryer: chicken (48F,47F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle of wait station tea machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles stored in reach-in cooler across from cook line. Employee stated item cooked the previous morning. Employee placed proper date mark on item. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in storage shed behind building.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container of Gatorade stored on shelf in walk-in cooler behind bar. Manager removed container of Gatorade. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf outside of walk-in cooler. Manager placed pans on their side to air dry. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over keg in walk-in cooler behind bar. Manager moved keg to different area of walk-in cooler. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor beneath wait station hand washing sink. Manager placed bucket on top of pan. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. More than 10 employee training certificates are written on photo copy of original certificate. Also, more than 10 employees training certificates missing DOB.Repeat Violation Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl in Parmesan in server station. Removed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Stacks of plates with food contact surface up. Top plate wrapped to cover stack. Cups in blue rack wet nested. Manager separated. Pans on top shelf of clean dish shelf not inverted. Manager flipped. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over seasonings in kitchen area. Moved. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor on cookline soiled with grease and food debris under cooking equipment. Also, floor in walk in cooler has puddle of standing water.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Handle of spatula melted on cookline. Manager discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in make table on cookline soiled with food debris. Fan in kitchen soiled with dust and food debris.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in beer cooler: cases of unwashed tomatoes and cucumbers on shelf over kegs of beer. Bags of unwashed onions sitting on top of kegs. All were moved. Corrected On-Site

High Priority - Employee washed hands with cold water. At the Server area, server washed her hand with Cold water.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line spinach dip 90F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line spinach dip 90F.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Four Photocopies Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, drink next to cooler, also two drinks in walk-in cooler above customers food, manager moved. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Male employee at the cook line, employee place a hair restraint. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked near walk-in cooler entrance.

Basic - Single-service articles not stored inverted or protected from contamination. At the server area, to go containers not inverted, manager inverted. Corrected On-Site

Basic - Stored food not covered. In walk-in freezer ice cream container, manager covered. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets at the cook line, Manager moved. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 49F, milk 50F, butter milk 51F, Cubans 52F, hot dogs 48F. Warning - From follow-up inspection 2022-07-07: Reach-in cooler at the end of cook line, raw chicken containers 48-52F, manager added more ice. Admin Complaint