MOTEK SOUTH POINTE

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers inside HWS by coffee station.

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

Basic - Floor area(s) covered with standing water. Observed by ware washing area.

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Ceiling tile missing. Observed ceiling tile missing at dishwasher Repeat Violation

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

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

Basic - Food not stored at least 6 inches off of the floor. Observed cans of tomatoes not stored at least 6 inches off of the floor at dry storage. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.Repeat Violation Repeat Violation

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tile missing at dishwasher - From follow-up inspection 2025-03-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout kitchen. Repeat Violation - From follow-up inspection 2025-03-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2025-03-28: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-03-28: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between wall and 3 compartment sink. - From follow-up inspection 2025-03-28: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen. Repeat Violation - From follow-up inspection 2025-03-28: Time Extended

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. Observed dish machine sanitizer at 0ppm, manager said up 3 compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Ceiling tile missing. Observed missing tiles at dishwasher area and by kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area at kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging with food with no hairnet at kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed cans of tomatoes sauce stored at least 6 inches off of the floor at dry storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers throughout the kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed chef placed gloves without watching gloves. Instructed chef on proper procedure.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded beef (51F - Cold Holding) at reach in cooler by preparation area, as per chef since previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef (51F - Cold Holding) at reach in cooler by preparation area, as per chef since previous day.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Packaged food not labeled as specified by law. Observed containers with sugar and lentils not labeled as specified by law, stored below 3 compartment sink.

Basic - Ceiling tile missing. Observed ceiling vents missing by dishwasher area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table.

Basic - Employee eating while preparing food. Observed employee eating while preparing food at front counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal food stored inside reach in cooler by cook line. Observed employees phone stored at preparation at table at kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed cans of tomato sauce and eggplants not stored at least 6 inches off of the floor.

Basic - Ice scoop handle in contact with ice.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed behind 3 compartment sink.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside reach in coolers throughout the kitchen.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored all over preparation tables at kitchen.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the front bar.

Basic - Hole in or other damage to wall. Observed a large section missing in the mop room.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed across from the walk-in cooler. The operator put up a hand washing sign. Corrected On-Site