Mojitobar

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: - Approximately 4 flying insects flying next to ice machine. - Approximately 4 flying insects flying around soda dispensing area. - approximately 10 flying insects flying around prep area next next to walk-in cooler. - two flying insects landing on boxes in dry storage area across from cook line. **Admin Complaint** - From follow-up inspection 2024-10-04: Observed: - Approximately 16 flying insects flying around prep area next next to walk-in cooler. - Approximately 4 flying insects flying around and landing on boxes in dry storage area across from cook line. -1 flying insect flying around mop area.**Admin Complaint** **Admin Complaint** - From follow-up inspection 2024-10-05: Observed: - approximately 15 flying insects landing on food storage bin in prep area next to walk-in cooler. - 1 flying insect landing on box in dry storage area across from cook line. **Admin Complaint**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed an accumulation of black mold like debris on vents throughout kitchen. - From follow-up inspection 2024-10-04: Still observed. **Time Extended** - From follow-up inspection 2024-10-05: Still observed. **Time Extended**

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. Observed shrimp (47F - Cold Holding). Per operator item has been in cooler since the day prior to inspection. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (47F - Cold Holding). Per operator item has been in cooler since the day prior to inspection. See stop sale.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit used to check quaternary strength at 3 compartment sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer used to measure food temperature.

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

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe at hand wash sink in dishwashing area leaking water on to floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water at 122F second temperature 153F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the sink in the dish washing area, the dispenser was missing paper towels. The operator replaced the paper towels **Corrected On-Site**

Basic - Time/temperature control for safety food thawed in an improper manner. In the prep sink, raw shrimp was thawing in a bowl in standing water. The water was turned on to thaw under running water. **Corrected On-Site**