MOSI TEA LOUNGE & SUSHI

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and yogurt.

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.

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.

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.at least one new employee.

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

Basic - Bowl or other container with no handle used to dispense food. Repeat Violation

Basic - Clean utensils stored between equipment and wall. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Advised rapid chill to 41f or colder.

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board attached to reach in cooler

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Dead roaches on premises. 2 dead roaches In floor next to front counter hand wash sink

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook employee

Basic - Employee with no hair restraint while engaging in food preparation. Cook employee

Basic - Floor soiled/has accumulation of debris. Accumulation of grease behind fryers. Under walk-in cooler shelves.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets Exterior of reach in cooler Walk-in cooler shelves Walk in cooler fan cover Exterior of Food containers

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3 bay sink and prep area.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/21 Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid. Reviewed the correct procedure. Pest control invoice was showed to me.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked fried rice in walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fried Rice 107°, no stop sale per manager rice was made less than 2 hours. Label was placed on it. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Raid next to flours Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board attached to prep reach in cooler Very soiled; food containers in walking cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Next to flours shelves Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler front of cook line; hood filters very greasy and back area of cooking equipment; faucet of hand wash sink next to 3 bay sink

Basic - Exterior door has a gap at the threshold that opens to the outside. Back gate

Basic - Floor soiled/has accumulation of debris. Grease under cooking equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walking cooler shelves heavy soiled.

Basic - Reach-in cooler front of cook line interior/shelves have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, other white powders in cook line cart.