MOJO BAR B QUE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked pork at 46°. 48°. 47°. 45°. 46°. 47°. (Overnight temperatures) stop sale issued. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork at 46°. 48°. 47°. 45°. 46°. 47°. (Overnight temperatures) stop sale issued. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large. Wrapped. Bulk cooked pork cooling in walk in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. And oven lid. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Floor area(s) covered with standing water. Standing water on floor by dish pit. ( leaking hose). Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Drain cover(s) missing. Drain cover missing at Three compartment sink. Replaced by manger. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water by Dish machine. Cleaned by manager.

Basic - Stored food not covered. Uncovered cooked rice tray of cooked chicken in walk in cooler. Covered by manager. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Sanitizer chemical spray bottle next to single service To go containers. Frontline. Moved by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple prepped Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles above reach in cooler / make table. Kitchen

Basic - Duct tape used to repair nonfood-contact surface. Masking tape on make table lid.

Basic - Floor area(s) covered with standing water. Standing water on floor behind cook line equipment and prep line.

Basic - Floor soiled/has accumulation of debris. Food debris buildup behind cook line equipment.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler / make table with loose insulation on make table lid. Loose gasket insulation to reach in cooler / make table. Prep line equipment

Basic - Stored food not covered. Multiple prepped foods. Cut tomato, cut lettuce, slaw , potato uncovered in walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers and oven handles. Multiple. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ac vent by Dish machine line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of cookline cooler. Standing water.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mash potatoes , cooked yesterday , 47°. (Overnight temperatures )

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mash potatoes, cooked yesterday , 47°. (Overnight temperatures ) walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 110°, 125°. Items placed about 2 hours ago. Reheated to 180° by manager. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over condiments at dining room. Moved by manager.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at faucet by Dish Machine.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large, stacked , covered pan during cooling.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Dish Machine Hand wash sink station. Replaced by manager. Corrected On-Site

Intermediate - No soap provided at handwash sink. Missing soap at Dish Machine Hand wash sink station. Replaced by manager Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by frontline.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Unshielded lights. Kitchen. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Multiple. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Minor leak under Three compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at frontline. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in foods at make table. Slaw. Moved by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some Soiled ceiling tiles. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor by Dish Machine line.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose insulation to make table. Prep line. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields at ceiling lights. Kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of Bulk food containers. Soiled sides of make table coolers.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

Basic - Single-service articles not stored inverted or protected from contamination. Single Service plates not inverted. Moved by manager Corrected On-Site

Basic - Stored food not covered. Uncovered prepped foods In walk in cooler.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Supply bucket empty. New supply bucket installed. 100 ppm after new run. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Packet of ready to eat sausage on counter at 71°. Placed about 20 mins before. Moved by manager. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser at kitchen Hand wash sink.

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. Emailed forms.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at frontline. Marked by manger. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty / soiled ceiling vents. Kitchen. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen and Dish machine area.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gaskets to reach in cooler. Kitchen.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. About 3 flies in rear kitchen.

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. Container of raw salmon over ready to eat ice cream in reach in freezer. Operator discarded item. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomato 49f. Sliced cheese 48f . Lettuce 49f in reach in cooler opposite grill. Per Person In Charge: item placed about 1 hr before. Moved by manager to another cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to single service to go containers at frontline. Moved by manager. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Containers / utensils in Hand wash sink by Dish machine. Moved by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen. Multiple. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Loose ceiling tile at wait-station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager. 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 clothing/ used aprons over utensils , single service items in kitchen. Moved by manager. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Repeat Violation

Basic - Silverware/utensils protected. Employees handling silverware/ wrapping silverware without gloves to minimize touching of food contact surface. Manager intervened. Corrective Action Taken

Basic - Stored food not covered. Tray of cooked vegetables uncovered in walk in cooler. Covered by manger. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at prep /Three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven heavily soiled with grease and food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand wash sink used for filing sani bucket. Manager intervened. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles heavily soiled. Kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over clean utensils on dry rack. Moved by manager Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand wash sign at Hand wash sink kitchen. Replaced by manger.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler by prep line.