LITTLE MOIR'S FOOD SHACK

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cloth to wipe counter tops at Cook line and without washing hands employee handled hamburger bun and vegetables to prepare sandwich, discussed with operator , employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cook like cheese sauce (109F - Hot Holding) per chef product prepared approximately 45 minutes ago and held on side of stove until served, discussed with operator who chose to time mark product and move to time is a public health control. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line cooked French fries, cooked peppers time marked for time is a public health control, operator unable to provide written procedures, emailed form to operator.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching dirty dishes when loading dishwasher and unloading cleaned sanitized dishes without washing hands first; manager educated ; employee washed hands; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish over sliced cheese and corn in cooler at cook line Stored properly Corrected On-Site

Basic - Clean utensils or equipment stored in dirty cloth towel above the dishwasher Towels removed Corrected On-Site

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed numerous times employees wiping gloved hands on soiled apron or soiled dry towels and touching clean plates and utensils without changing gloves and washing hands; Operator educated and employees washed hands Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-02-11: Observed employee drinking from personal cup, touching personal cloths and touching desert pan without washing hands and changing gloves ; educated; employee washed hands; Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red wine vinaigrette with pasteurized eggs (43-45F - Cold Holding);in cooler next to fryer Food not prepared or portioned today ; food out of temperature for approximately 1 hour; smaller portioned made; cut tomatoes (55F - Cold Holding); in salad cooler as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; chef decided to discard food; cooked pasta spaghetti(56F - Cold Holding)in cooler #3 at cook line ; food not prepared or portioned today ; food out of temperature for approximately 1 hour; Food moved to different cooler; cooked potatoes (55F - Cold Holding)in small protein cooler at sautéed station ; food out of temperature for approximately 1 hour; food placed on ice ; tuna (44F - Cold Holding);in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed in ice; Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-02-11: Diced tomatoes 41 F Melon salad 38 F cooler #1 at cook line Liquid eggs 52 Cold Holding / Tuna rolls 46 F Cold Holding in cooler next to fryer food not prepared or portioned today; foods out of temperature for more than four hours ; See Stop Sale Melon Salad 38 F Street corn 38 F in #2 at cook line Feta cheese 41 F Scallops 41F Raw Chicken 41 in cooler #3 cook line Salmon 37 F White fish 37 F Liquid Eggs 33 F In cooler #4 at cook line Complied Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. steamed green beans (55-56F - Cooling)at 12:57 to 51 F at 1:23 since 11:30 ; in salad cooler at cook line; at this rate food will not reach 41 F or below within 6 hours; food moved to different cooler guacamole with tomatoes (48-52F - Cooling)at 1:05 to 52 F at 1:23 since 11:30 ;in cooler #3 at cook line; at this rate food will not reach 41 F or below within 4 hours; food placed in ice Corrective Action Taken - From follow-up inspection 2025-02-11: Lobster fritters 52 F at 3:52 since 3:00 Coconut shrimp 46 Cooling at 3:54 since 11:30 - food never reached 41 F or below within 4 hours - See Stop Sake Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Onion soup dated 8/27/ Wasabi with egg dressing dated 8/25 all foods in walk-in cooler

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line and returned to work with food ; employee changed gloves but didn't wash hands before ; manager educated; Employee washed hands and changed gloves; Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (60-65F - Cold Holding); raw bacon (53F - Cold Holding); in cooler #2 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (60-65F - Cold Holding); raw bacon (53F - Cold Holding); in cooler #2 at cook line; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation

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.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor- plastic containers at the back of the kitchen ; advised to store properly

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- plastic containers stored at the back of the kitchen not inverted ; advised to invert ;

Basic - Cutting board has cut marks and is no longer cleanable- cook line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle in rice ; stored properly Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladle in water at 107 F Water discarded Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line heavy presence of food debris on all lids

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) at cook line Fixed to 200 ppm. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. onion soup (48-46F - Cooling); lobster soup (48-46F - Cooling); in walk-in cooler; food cooked yesterday and placed in big plastic containers to cool overnight; food never reached 41 F within 6 hours; See Stop Sale Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Empire put gloves on and started handling salad plates; no handwashing before; educated ; employee washed hands; Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched wiping cloth ; touched clean plates starting to plate foods before changing gloves and washing hands; educated employee washed hands ; Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. onion soup (48-46F - Cooling); lobster soup (48-46F - Cooling); in walk-in cooler; food cooked yesterday and placed in big plastic containers to cool overnight; food never reached 41 F within 6 hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (47F - Cold Holding)in cooler at cook line ( salad station); as per operator food not prepared or portioned today; food taken out while prepping tickets; food out of temperature for less than four hours; Food placed in ice Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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

Basic - Soiled dry wiping cloth in use. Educated operator to place cloth in sanitizer solution

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) fixed to 200 ppm

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. smoked fish (45-46F - Cooling);in beer cooler; food prepared last night and placed in beer cooler to cool overnight; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee started working with food, put gloves on and didn't wash hands before; Educated; employee washed hands Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over burgers in walk-in cooler; reversed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. smoked fish (45-46F - Cooling);in beer cooler; food prepared last night and placed in beer cooler to cool overnight; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line and can opener

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker still on at cook line; Educated operator; operator washed and removed sticker Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - walk in cooler - French onion soup (51F - Cooling) operator states held overnight and more than 6 hours - see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - walk in cooler - French onion soup (51F - Cooling) operator states held overnight and more than 6 hours - see stop sale. Repeat Violation Admin Complaint

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator removed wet towel from prep table. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Small make table - raw tuna rolls over bbq sauce - operator moved sauce. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw burgers over raw fish - operator moved burgers. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cut melon salad (44-46F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cut melon salad (44-46F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Repeat Violation Admin Complaint

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

Intermediate - No soap provided at handwash sink. At front bar. Operator provided. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. RCS training completed on 4/21/2022. SafeStaff Food Handlers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Between bar and hot line fruit lowboy cooler blocking hand sink. Warning - From follow-up inspection 2022-09-13: Cooler needs to be removed to allow access to hand sink on hot line. 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. Small dishwasher/frontline/sanitizer at 0/ppm chlorine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener / corrective action taken/operator cleaned and sanitized can opener. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Pasta/prep cooler#4/cook line/corrective action taken/operator discarded plastic container. Corrected On-Site

Basic - Single-service articles improperly stored. To go containers on floor/frontline/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Stored food not covered. Dressing/walk in cooler/corrective action taken/operator covered food. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Potatoes/cookline

Basic - Food stored on floor. Oil/Shortening container/kitchen/corrective action taken/operator stored oil /shortening container back on shelf. Corrected On-Site