MOTEK BRICKELL

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, most kitchen employees.

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 - Food thermometer(s) not calibrated according to manufacturer's specifications.

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

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 - Probe thermometer not used to ensure proper food temperatures.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on kitchen work tables.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish washing equipment.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen, food workers.

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.

Basic - Accumulation of debris inside warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal cell phones on kitchen top shelves.

Basic - Food stored on floor. Observed Boxes of food and kitchen floor.

Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

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 - Probe thermometer not used to ensure proper food temperatures. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris to kitchen shelves.

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

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bar juices. was Discarded at time of inspection Corrective Action Taken

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 - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

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

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 - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris inside warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of Frozen food inside walk in Freezer floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Soiled dry wiping cloth in use.

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

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can open.

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 - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Soiled dry wiping cloth in use.

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

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.

Basic - Ceiling tile missing. Observed most ceiling tiles missing in kitchen area.