KAYA ISLAND EATS/MOJOE'S SPORTS BAR & BISTRO/OLD TOWN RODEO BAR

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm .Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. COS Clorine 100ppm new chlorine sanitizer was opened and connected and primed .

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is at 0 ppm chlorine 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. Tomato bisque 9/25/21 Discarded by owner

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALIN COOLER : Beef (46*°F - Cold Holding); Fish (46*°F - Cold Holding); rice (46*°F - Cold Holding); cooked shrimp (46*°F - Cold Holding); Pork (53*°F - Cold Holding);

Intermediate - Equipment drain line draining into handwash sink.

Intermediate - Handwash sink used for purposes other than handwashing. Hose connect to hand wash sink Glasses in hand was sink@bar, drain line into handwash sink at club bar

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Large pan of Cooked pork not date labeled in walk in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In prep area Owner turned on valve to hot water. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carrots stored on floor in walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Floor soiled/has accumulation of debris.

Basic - Floors not maintained smooth and durable. Throughout kitchen the floors are worn concrete.

Basic - Food stored outside. Boxed soda syrup is stored and installed outside with no cover or enclosure .

Basic - Kitchen Floor area(s) covered with standing water.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler are soiled with mold like substance. Handwash sink are soiled at outside bars.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Walk in cooler , not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Unit ambient temp is @43-46°F at inspection . The owner called refrigeration repair during inspection for service call. Also a andante of cooling of chicken wings are in cooling process in walk in cooler .