MRS MACS KITCHEN

Intermediate - - From initial inspection : 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. Observed expired training for Dawn R. Jones. Warning - From follow-up inspection 2026-04-06: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Observed homemade dressing stored on condiments container at walk in cooler. Warning - From follow-up inspection 2026-04-06: Still observed. Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta (43F - Cold Holding) dated on 11/29 on shelves at walk in cooler, operator discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (43F - Cold Holding) dated on 11/29 on shelves at walk in cooler, operator discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (56F - Cold Holding) at cook line, as per operator less than 2 hours, operator moved potatoes to reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by walk in cooler door entrance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink next to 3 compartment sink.

Basic - Open dumpster lid.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw burgers stored above raw mahi fillets on reach in cooler at cook line. Employee stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe whipped butter (48F - Cold Holding) at cook line, as per operator less than 1 hour. Operator moved whipped butter to reach in cooler interior. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observe on shrimp salad container at walk in cooler, employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observe food containers stored at walk in freezer, operator stored properly. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe soiled interior on 2 units at cook line. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits (123F - Hot Holding); sausage gravy (127F - Hot Holding) observed next to grill, as per employee less than 4 hours. sausage gravy (167F - Reheating) employee discarded grits. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on caramel container by waffle station. Also observed on flour container at dry storage area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open personal water bottle on preparation table at kitchen area. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food on reach in cooler at cook line. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. Repeat Violation

Basic - Food stored on floor. Observed food container stored on walk in freezer floor. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Observed at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on unit at cook line.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook changing tasks and no gloves change as needed. Instructed employee on correct procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (65F - Cold Holding)on prep table, as per employee less than 39 minutes. Employee moved food to walk in cooler. Corrective Action Taken

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

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. Observed expired training for: Juan,Nona,Jesus,Ruben,Rachel,Takeisha and Alejandro.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed in sugar container at dry storage area. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean chill sticks stored on floor next to ice machine. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.

Basic - Ice scoop handle in contact with ice. Observed on ice machine next to walk in cooler freezer. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at front counter, employee discarded and replaced with a new solution. Corrected On-Site

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