MORA GRILL

Intermediate - Manager or person in charge lacking proof of food manager certification. Silva a Valeria Olivia manager in charge, no manager certification. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory on menu to identify raw or under cooked items or posted in restaurant. Operator posted consumer advisory poster in restaurant. Corrected On-Site 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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On burner stove, standing water 109°F with utensils. Operator turned on burner to heat up water. 158°F Corrective Action Taken Warning

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked to 155F. Cook returned to grill to heat to 165F. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lamb 45F Cooling overnight at walk-in cooler. Food stored in plastic wrapped covered container. Food has not been prepped or portioned today. Food in cooler overnight. See Stop Sale. Repeat Violation

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 chlorine.

High Priority - Medicine not labeled properly. Bottles of medicine including Tylenol stored above prep cooler at cookline closest to walk-in cooler.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon served undercooked- as per cook/ chef salmon cooked at 130F.

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. beef/lamb strips 48a¿¿49 F Cold holding 0vernight at cookline flip top cooler. Food has not been prepped or portioned today. Food not maintaining 41F or below for longer than 4 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lamb 45F Cooling overnight at walk-in cooler. Food stored in plastic wrapped covered container. Food has not been prepped or portioned today. Food in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef/lamb strips 48a¿¿49 F Cold holding 0vernight at cookline flip top cooler. Food has not been prepped or portioned today. Food not maintaining 41F or below for longer than 4 hours. See Stop sale. Fresh garlic and oil 68-70F Cold Holding outside at room temperature since 11 AM. Food has not been prepped or portioned today.- operator placed in cooler to quick chill. gyro meat 60F Cold holding at room temperature for 1 hr at cookline prep table.Food has not been prepped or portioned today. Fish 60-61F in rear prep area stored at room temperature. Food has not been prepped or portioned today. operator placed in cooler to quick chill. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Alcohol bottle stored next to pepper bottle on hallway shelves by kitchen entry.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tomatoes 47-48 At 1:48 Cooling since 10:30 to 48-49 F at 2:17 at cookline flip top cooler. Food moved to freezer to quick chill. Corrected On-Site

Intermediate - No hot running water at three-compartment sink. Water at 85F.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at 80 F in bar .

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floors not maintained smooth and durable. Floor in disrepair in walk-in freezer.

Basic - Food stored on floor. Chick peas and beef at walk-in freezer. Oil on floor in dry storage room. Repeat Violation

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

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over cut broccoli at walk-in cooler

Basic - Working containers of food removed from original container not identified by common name. Water bottle above soda machine not labeled.