- Basic - Equipment in poor repair.....flip top reach in cooler by the pick up station. Must not have stored any potentially hazardous food until maintain proper temperature 41° or below.
- 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.....less than 10 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........butter, tartar sauce, boom boom sauce , sour cream, blue cheese 46° to 49°in flip to top reach in cooler by pick up station. Food being held more than 4 hours . Stop sale issue. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.....,raw shell eggs above butter . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler........raw chicken above raw pork. **Corrected On-Site**
- High Priority - Small flying insects in bar , kitchen , beverage area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
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