MOFONGA HOUSE REST

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Stewed goat, Oxtail, Beef soup, per operator all prepared 25-48 hours prior, no date marks.

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

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. Observed all items in Grista cooler at 43°-44°F. Operator to move to other properly functioning coolers until repaired.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed hoods with buildup of grease with potential to drip into food being prepared on the stove.

Basic - Food stored on floor. Observed cases of plastic beverage bottles stored directly on the floor. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Light not functioning. Ceiling fixture burnt out/ flashing.

Basic - Light shield damaged/in disrepair. Missing on ceiling fixture.

Basic - No conspicuously located ambient air temperature thermometer in all cold holding units.

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

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grista Reach in cooler-Cooked Mangu (50F-Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation on lid. See Stop sale.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to get a clean container to stored cooked food without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grista Reach in cooler-Cooked Mangu (50F-Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation on lid. See Stop sale

Basic - 1) Containers of oil stored on floor in dry storage area. 2) Cases of soda stored on floor in hallway across from dry storage area. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine

Basic - Ceiling vents soiled with accumulated grease, dust, or mold-like substance.

Basic - Wet mop not stored in a manner to allow the mop to dry. Sep mop stored in mop bucket next to exit door.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee enters building while using her personal phone proceeded to reach out for soufflé cups to portioned sauces without washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Plastic bag of raw chicken stored above plastic bags of raw beef in grey freezer in kitchen. Manager inverted. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. U-Star - ; Cooked Rice (55F - Cold Holding) Cooked Mangu (54F- Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Per cook unit was left opened overnight See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. U-Star - ; Cooked Rice (55F - Cold Holding) Cooked Mangu (54F- Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Per cook unit was left opened overnight See stop sale.

Basic - Cases of sodas and water on floor in hallway.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above container of cheese in reach in cooler. Manager inverted. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine

Basic - Container of oil stored on floor in dry storage area. Manager elevated. Corrected On-Site

Basic - Cooked Sausage stored in cook line reach in not covered. Employee covered. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Reach in cooler in cook line shelves soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2024-01-17: Same - Time Extended - From follow-up inspection 2024-02-23: Same Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning - From follow-up inspection 2024-01-17: Same- Time Extended - From follow-up inspection 2024-02-23: Same- Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hands washing sink front counter. Sign provided to operator. Warning - From follow-up inspection 2024-01-17: Not posted Time Extended - From follow-up inspection 2024-02-23: Same- Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet in triple sink leaking water. Warning - From follow-up inspection 2024-01-17: Same- Time Extended - From follow-up inspection 2024-02-23: Same- Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beer reach in- ; Cooked soup (50F - Cooling); Cooked beef (51F); Cooked goat (49-51F - Cooling) . Per cook food items in unit overnight. Items not prepared or portioned today. Observed item covered in deep pans. See stop sale. Repeat Violation Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handed a to go container to serve customer food without washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beer reach in- ; Cooked soup (50F - Cooling); Cooked beef (51F); Cooked goat (49-51F - Cooling) . Per cook food items in unit overnight. Items not prepared nor portioned today. Observed item covered in deep pans. See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked oxtails (117-120F - Hot Holding) Per Manager food item in unit over 2 hours. Manager reheated. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hands washing sink blocked with 2 bottles of cleaner.

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

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle container orange substance not labeled in kitchen.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No water in hand washing sink front counter.

Basic - 1) Cases of oils stored on floor in kitchen. 2) Cases of juices and sodas stored on floor in storage room. 3) Cases of oils stored on floor in hallway next to storage room Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee stored on prep table in kitchen next to cooked food. Manager removed. Corrected On-Site

Basic - Light shield damaged/in disrepair. 1 light shield missing in kitchen.

Basic - Plumbing system in disrepair in hand washing sink front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning - From follow-up inspection 2023-02-20: Same. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2022-10-21: Same- Time Extended

High Priority - Container of medicine improperly stored. Multivitamin on prep table in kitchen. Operator moved Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Raw shrimp thawing inside hand sink in cook line. Operator moved to cooler. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved bottle water. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn or in disrepair inside UStar reach in cooler in cook line. Repeat Violation

Basic - Floor soiled/has accumulation of grease under cooking equipments in cook line. Under fryer Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Containers of oil next to steam table in kitchen. Operator elevated Corrected On-Site

Basic - Ice scoop handle in contact with ice in bar. Operator moved to be washed and sanitized. Corrective Action Taken

Basic - Interior of microwave soiled. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature inside 3 compartment sink in kitchen. Operator placed under cold running water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sweet plantains and cooked beef inside glass cooler in cook line. Cook moved raw beef to bottom shelf and stored correctly.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ( Amary)

Basic - Case Single-service to go containers improperly stored on floor in hallway to restroom.

Basic - Equipment in poor repair. Gasket torn or in disrepair inside UStar reach in cooler in cook line.

Basic - Floor soiled/has accumulation of grease under cooking equipments in cook line.

Basic - Food storage container/container lid cracked or broken inside reach in cooler. Operator discarded Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris. Utensil station next to fryer.