Moto Grille, 2264 N Monroe St #3, Tallahassee, FL - Restaurant inspection findings and violations

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Business Info

Name: MOTO GRILLE
Type: Permanent Food Service
Address: 2264 N Monroe St #3, Tallahassee, FL 32303-1789
License #: 4703109
Total inspections: 7
Last inspection: 4/27/2010
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Inspection findings

Inspection Date

Type

Disposition
  • Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
  • Critical. Observed handwash sink used for purposes other than handwashing; plates and utensils in sushi area handwash sink. Corrected On Site.
  • Critical. Handwashing cleanser lacking at handwashing lavatory at sushi station.
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed in sanitizer bucket. Corrected On Site.
 4/27/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 2/19/2010Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice held at 75 F less than 2 hours. Repeat Violation. Corrected On Site.
  • Food-contact surface not smooth and easily cleanable. bamboo mat in use, silicone mat recommended
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed toxic item stored by food. degreaser stored near rice Corrected On Site.
  • Critical. No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
  • Critical. Observed flammable material stored around water heater. For reporting purposes only. can of stain Corrected On Site.
 2/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Original container: properly labeled, date marking
  • Critical. (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Cross-contamination, equipment, personnel, storage
  • Critical. Foods handled with minimum contact
  • Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Water source safe, hot and cold under pressure
  • Critical. Cross-connection, back siphonage, backflow
  • Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Floors properly constructed, clean, drained, coved
  • Critical. Toxic items properly stored
  • Critical. Toxic items labeled and used properly
  • Critical. Fire extinguishers - proper and sufficient
  • Critical. Current license properly displayed
  • Critical. Food management certification valid
  • Critical. Employee training validation
 11/16/2009Routine - FoodWarning Issued
No report available. 6/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/26/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/10/2008Food-Licensing InspectionInspection Completed - No Further Action

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