MOTEK GABLES

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Kitchen and prep area. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soft Cheese 48°, hummus 48°F, beef 50°F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus 48F, beef 50°, coleslaw 48F Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees with lack of knowledge about hot holding temperatures. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board solid at prep area. Can opener soiled, cutting table soiled, reach in cooler at front line soiled with front debris. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cook line, Kitchen . Observed at prep area kitchen by the corner. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen's prep area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning

Basic - Equipment in poor repair. Observed at the salad station two units not working properly. Warning

Basic - Floor tiles missing and/or in disrepair. Observed at cook line and front of dishwasher machine. Warning

Basic - Food stored on floor. Observed at walk in cooler/ walk in freezer boxes with poultry stored on floor. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation Warning

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Soiled dry wiping cloth in use. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line and dishwashing area. Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee using gloves but no hand washing.

Intermediate - Handwash sink not accessible for employee use at all times. At front bar, sink blocked by garbage can. Employee removed them.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front bar. Bar tender place soap.

Intermediate - No soap provided at handwash sink. Observation front bar.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishwashing area.

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

Basic - Cove molding at floor/wall juncture broken/missing. Dishwashing area.

Basic - Floor area(s) covered with standing water. 36-22-4 Observed: Floor area(s) covered with standing water. Observed at dishwashing area, underneath the dishwasher machine, area that's located inside the restaurant, floors partially covered with sewage water coming out from drain and covering the area where the machine is functioning. According to the employee the situation started this morning. According to the manager the plumbing company has been notified and they are in they way to fix the problem.

Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temperature taking 87°

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and shelves at walk in cooler soiled.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed at mop sink and hand sink located at cook line.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Warning - From follow-up inspection 2024-11-08: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Kitchen. Warning - From follow-up inspection 2024-11-08: location placed an order for cutting boards replacing. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed 4 units no cooling properly. Warning - From follow-up inspection 2024-11-08: unit partially fixed a being helped by ice. Time Extended

Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Hand wash sink located by cook line ( grill) Warning - From follow-up inspection 2024-11-08: Time Extended

High Priority - Employee washed hands with cold water. Employee at dough station. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ground beef (55F - Cold Holding); Fish (55F - Cold Holding); Beef (55F - Cold Holding). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (55F - Cold Holding); Fish (55F - Cold Holding); Beef (55F - Cold Holding). Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Warning

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Cook line. Warning

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. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At dough station. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Kitchen. Warning

Basic - Employee with no hair restraint while engaging in food preparation. For some employees at kitchen and prep area. Warning

Basic - Equipment in poor repair. Observed 4 units no cooling properly. Warning

Basic - Food stored in a location that is exposed to splash/dust. Hand wash sink located by cook line ( grill) Warning

Basic - Food stored on floor. Observed at walk in freezer. Warning

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

Basic - Plumbing system in disrepair. Hand sink at prep area, faucet broken. Warning

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

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed a prep area out of the kitchen with a prep table used for storing and preparing food. The room needs a hand sink. Warning - From follow-up inspection 2024-04-15: Pending, time granted. Time Extended

Intermediate - - From initial inspection : Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. For most of hand sinks in the kitchen. Warning - From follow-up inspection 2024-04-15: Most of hand sinks with hot water running except the one by dishwasher machine. Time Extended

Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. Warning - From follow-up inspection 2024-04-15: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2024-04-15: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees no washing hands due to lack of hot water. Kitchen. Warning

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. For most of the hand wash sinks in the kitchen and prep area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus 46°F, cut tomatoes 50°F, cheese 50°F. According the chef the items were brought from the walk in cooler approximately at 10 am. Time of the inspection 12:00. Items were stored with ice and placed in another unit. Warning

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Kitchen. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed a prep area out of the kitchen with a prep table used for storing and preparing food. The room needs a hand sink. Warning

Intermediate - No hot running water at three-compartment sink. Warning

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. For most of hand sinks in the kitchen. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef sent for a new roll and soap. Cook line. Corrective Action Taken Warning

Intermediate - No running water at mop sink. Warning

Intermediate - No soap provided at handwash sink. Cook line. Warning

Intermediate - Nonfood-grade basting brush used in food. Warning

Intermediate - Water pressure lacking at fixtures that require the use of water. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area at the kitchen. Warning

Basic - Equipment in poor repair. Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Warning

Basic - Food stored on floor. Three boxes with meat at WIF. Warning

Basic - Ice buildup in walk-in freezer. Warning